Lemon cream cake
Lemon cream cake – a delicacy that perfectly combines the fresh aroma of lemon with the fine texture of delicate layers. This recipe is ideal for moments of indulgence, whether it’s a party, a festive meal, or simply a weekend afternoon when you want to enjoy something sweet.
The history of layered cakes is fascinating, as they are traditional preparations in many cultures, often associated with festive occasions. The recipes have evolved over time, but their essence remains the same: delicious layers of dough filled with rich creams, offering a memorable culinary experience.
Total preparation time: 1 hour
Baking time: 30 minutes
Number of servings: 12
Ingredients for layers:
- 2 eggs
- 100 g sugar
- 5 tablespoons milk
- 5 tablespoons oil
- 1 essence of rum
- 1 packet of baking ammonia
- Flour, as needed (approximately 300 g) to obtain a dough similar to that for cookies
Ingredients for cream:
- 600 ml milk
- 3 tablespoons flour
- 200 g sugar
- 200 g margarine
- Juice of one lemon and grated peel
- 2 tablespoons powdered sugar
- 1 tablespoon coconut
- 1 vanilla sugar
Instructions for preparation:
Step 1: Preparing the layers
1. In a large bowl, beat the two eggs with the sugar until the mixture becomes frothy. This step is crucial as it will determine the final texture of the layers.
2. Add the milk, oil, and rum essence, mixing well until homogeneous.
3. In another container, combine the ammonia with the flour. Gradually add this mixture into the wet mixture, continuously stirring until you obtain a soft dough that pulls away from the sides of the bowl. It is important not to add too much flour, or the layers will become hard.
4. Let the dough rest for 30 minutes, covered with a clean towel.
5. Divide the dough into three equal parts. On a floured work surface, roll each piece into a thin layer, being careful not to over-bake them.
6. Bake the layers on the back of a baking tray lined with parchment paper, at a medium temperature (approximately 180°C) for 10-12 minutes. The layers should be lightly golden, not browned.
Step 2: Preparing the cream
1. In a saucepan, bring the milk and sugar to a boil over medium heat. Stir constantly to prevent sticking.
2. In a small bowl, mix the flour with a few tablespoons of cold milk to form a smooth paste. When the milk starts to boil, pour the flour paste into the saucepan, continuously stirring with a whisk to avoid lumps.
3. Continue stirring until the cream thickens. When it reaches the desired consistency, add the margarine and mix until completely melted.
4. Turn off the heat and add the lemon juice and peel. These will give the cream a fresh and invigorating flavor.
Step 3: Assembling the cake
1. Place the first layer on a platter and spread half of the lemon cream on top.
2. Add the second layer and spread the remaining cream, then place the last layer on top.
3. In a small bowl, combine the powdered sugar with the vanilla sugar and coconut. Sprinkle this mixture over the cake for an attractive appearance and delicious taste.
Step 4: Cooling and serving
Let the cake cool at room temperature, then refrigerate for a few hours or ideally overnight. This waiting time will allow the layers to absorb some of the cream's moisture, making them more tender.
Practical tips:
- Make sure all ingredients are at room temperature before starting the preparation. This helps with better mixing of the mixtures.
- You can add a personal touch to the cream by including a tablespoon of chopped nuts or finely chopped hazelnuts for added texture.
- If you prefer a less sweet cake, you can reduce the amount of sugar in the cream.
Frequently asked questions:
1. Can I use butter instead of margarine?
Of course! Butter will provide a rich flavor and a more intense taste to the cake.
2. How can I keep the cake fresh?
Keep the cake covered in the refrigerator, and the layers will remain moist and delicious for several days.
3. What drinks pair well with lemon cream cake?
A cup of green tea or a strong espresso are excellent choices to balance the sweetness of the cake.
Nutritional benefits:
This cake contains ingredients that provide energy, and lemon is an excellent source of vitamin C, thus helping to strengthen the immune system.
I encourage you to try this lemon cream cake recipe and bring your own variations. It can be a real treat for you and your loved ones!
Ingredients: 2 sheets, 2 eggs, 100 g sugar, 5 tablespoons milk, 5 tablespoons oil, rum essence, 1 packet baking ammonia, flour as needed to make a dough like for biscuits. Cream: 600 g milk, 3 tablespoons flour, 200 g sugar, 200 g margarine, juice and zest of 1 lemon, 2 tablespoons powdered sugar, 1 tablespoon coconut, 1 vanilla sugar.
