Lemon cream layered cake

Lemon Cream Layer Cake

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Servings: 12

This lemon cream layer cake, also known as "tart delight", is a perfect choice for any occasion, from a family Sunday dinner to a festive party. The combination of delicate layers, fine lemon cream, and a hint of coffee makes this dessert a true delight for the taste buds.

Necessary ingredients:

*For the layers (20 x 42 cm tray):*
- 400 g all-purpose flour
- 100 ml oil or melted butter
- 100 g sugar
- 150 ml milk
- 10 g baking soda (food ammonia)
- a pinch of salt
- one large egg

*For the cream:*
- 600 ml milk
- 250-300 g butter (at room temperature)
- 300 g sugar
- 100 g flour
- 2 lemons (zest and juice)

*For assembling the cake:*
- 250 g ladyfingers
- 300 ml espresso coffee
- 40 ml amaretto

Preparation steps:

1. Preparing the layers:
In a pot, add the sugar and heat it over low until it turns into a golden caramel. Be careful not to burn it! Once the sugar has caramelized, add the milk and stir continuously until the caramel completely melts. Then, let it cool in a bowl of cold water.

2. Mixing the ingredients:
In a large bowl, beat the egg and add the oil (or melted butter) in a thin stream, stirring continuously. After the caramel has cooled, incorporate it into the egg and oil mixture.

3. Preparing the dough:
Sift the flour with the salt and baking soda and make a well in the center. Pour in the caramel and egg mixture and mix with a wooden spatula. Then, knead gently by hand, being careful not to overwork it to avoid developing gluten.

4. Baking the layers:
Divide the dough into two equal parts. On a floured tray, shape each piece of dough into a roll and roll it out directly in the tray to obtain thin layers. Bake in a preheated oven at 180°C for 6-7 minutes until golden. Let them cool.

5. Preparing the cream:
In a pot, add the sugar, 400 ml of milk, and the grated zest of the two lemons. Heat over medium and bring to a boil. Meanwhile, in a bowl, mix the flour with the remaining milk, ensuring there are no lumps. When the milk starts to boil, add the dissolved flour, stirring continuously. Let it come to a boil twice, then turn off the heat.

6. Cooling the cream:
Transfer the pot with the cream to a bowl of cold water and stir continuously to cool it down. Once it reaches room temperature, incorporate the butter, one piece at a time, until completely melted. Add lemon juice to taste, so the cream is slightly tangy.

7. Assembling the cake:
In the tray where you baked the layers, place the first layer, followed by half of the cream. Add the coffee-soaked ladyfingers (only halfway, so they don't get too soggy) and then the remaining cream. Place the second layer on top.

8. Chocolate topping:
Melt 300 g of chocolate with 3 tablespoons of oil and pour it over the cake. Let it cool to harden, preferably overnight.

9. Serving:
Slice the cake the next day, enjoying each piece of this delicious dessert. It pairs perfectly with fresh coffee or aromatic tea.

Practical tips:
- Ensure all ingredients are at room temperature for good homogenization.
- You can replace ladyfingers with digestive biscuits for a different texture.
- If you prefer a less sweet cream, reduce the amount of sugar added to the cream.

Nutritional benefits:
This cake provides a good source of energy due to the natural sugars from milk and lemon. Lemons are rich in vitamin C, contributing to strengthening the immune system. Butter, although caloric, brings healthy fats and a creamy texture.

Frequently asked questions:
- Can I use other types of flour? Yes, whole wheat flour will add a flavor note but may change the final texture.
- Is it possible to make this cake without eggs? You can use an egg substitute (such as banana puree or a flaxseed mixture) for a vegan version, although the texture will differ.

The lemon cream layer cake is not just a dessert but also a cooking experience that will bring smiles to the faces of your loved ones. Enjoy it with pleasure and feel free to experiment with the ingredients to add a personal touch!

 Ingredients: For 2 sheets, for a tray of 20/42 cm: - 400 g white flour - 100 ml oil or melted butter - 100 g sugar - 150 ml milk - 10 g baking soda (food ammonia) - a pinch of salt - one large egg. For the cream: - 600 ml milk - 250-300 g butter - 300 g sugar - 100 g flour - 2 lemons. For assembling the cake, we also need: - 250 g ladyfingers - 300 ml espresso coffee - 40 ml amaretto.