Lemon cream cake with strawberry jam

Lemon Cream Cake with Strawberry Jam

If you're looking for a dessert that combines delicacy and freshness, this lemon cream cake with strawberry jam is the perfect choice. It's a recipe that impresses not only with its appearance but also with its refined taste. Whether it's for an anniversary, a celebration, or simply a relaxing afternoon, this cake will bring a smile to everyone's face.

Total preparation time: 1 hour
Baking time: 30 minutes
Number of servings: 10

Ingredients

For the sponge:
- 4 eggs
- 100 g butter (melted and cooled)
- 150 g sugar
- 300 g flour
- 50 ml milk
- 1 teaspoon baking powder
- 2 tablespoons shredded coconut

For the cream:
- 2 egg yolks
- 150 g sugar
- 300 ml milk
- 2 tablespoons cornstarch
- Juice of 1 lemon (about 50 ml)
- 250 ml whipped cream

For the syrup:
- Orange juice (about 100 ml)

For the filling:
- Strawberry jam (about 200 g)

Necessary utensils
- Baking pan (preferably 23x33 cm)
- Mixer or whisk
- Saucepan for the cream
- Spatula
- Sifter for flour
- Grater for lemon zest (optional, for added flavor)

Step by Step

Step 1: Preparing the sponge

1. Prepare the ingredients: Start by bringing all your ingredients to room temperature. It's essential that the butter is melted and cooled, and the eggs are slightly warmer for better incorporation.

2. Beat the eggs: In a large bowl, add the eggs and a pinch of salt. Use a mixer to beat them on high speed until their volume doubles and they become frothy.

3. Add sugar and vanilla: While continuing to mix, gradually add the sugar and vanilla extract. Keep mixing until the mixture becomes a smooth, slightly pale cream.

4. Incorporate butter and milk: Add the melted butter and milk, gently folding with a spatula to avoid losing air in the mixture.

5. Sift the dry ingredients: In another bowl, sift the flour, baking powder, and shredded coconut. This step will ensure a light and airy sponge.

6. Mix the ingredients: Gradually incorporate the flour mixture into the wet mixture, gently mixing until well combined.

7. Bake the sponge: Pour the batter into the prepared pan, smoothing it out with the spatula. Bake at 180°C for 25-30 minutes or until the sponge turns golden. Check with a toothpick – it should come out clean.

Step 2: Preparing the cream

1. Beat the egg yolks: In a saucepan, beat the egg yolks with the sugar until they become a light-colored paste.

2. Incorporate the cornstarch: Add the cornstarch and mix well to avoid lumps.

3. Add the milk: Gradually pour in the milk, stirring constantly.

4. Cook the cream: Place the mixture over medium heat and, stirring continuously, wait until the cream thickens. Once it reaches the desired consistency, remove it from the heat and let it cool.

5. Add lemon juice: After the cream has cooled, add the lemon juice and mix well.

6. Whip the cream: Using a mixer, whip the cream until it becomes firm, then gently fold it into the cooled lemon cream. This will add an airy and creamy texture to the cake.

Step 3: Assembling the cake

1. Soak the sponge: Once the sponge has completely cooled, cut it in half. Soak each half with orange juice to add moisture and a fruity flavor.

2. Add the cream: Spread the lemon cream evenly over the first half of the sponge.

3. Strawberry jam: Add a layer of strawberry jam on top of the cream, reserving some jam for decoration.

4. Finish the cake: Place the other half of the sponge on top and soak again. Spread the remaining cream on top and on the sides.

5. Decoration: Finally, decorate the cake as desired. You can use sugar paste flowers, fresh fruits, or even grated chocolate for an elegant touch.

Serving

The lemon cream cake with strawberry jam is best served chilled, cut into generous portions. It can be accompanied by a cup of tea or coffee, and for an extra treat, I suggest a glass of fresh lemonade or a fruit cocktail.

Nutritional benefits

This dessert is not only delicious but also packed with nutrients. Lemon provides a good dose of vitamin C, while strawberries are rich in antioxidants and fiber. Additionally, butter and eggs add healthy fats and proteins.

Frequently Asked Questions

- Can I use other jams?
Yes, you can experiment with other fruit jams, such as peach or raspberry, according to your preferences.

- How can I make the cake less sweet?
You can reduce the amount of sugar in the cream or use jams without added sugar.

- Is it possible to make the cake dairy-free?
Yes, you can replace the butter with a plant-based fat and use plant-based milk.

Possible variations

For an even more intense flavor, you can add a few drops of almond extract to the cream or use grated lemon zest for extra aroma. Additionally, for added texture, you can incorporate chopped nuts or almonds into the sponge batter.

This lemon cream cake with strawberry jam is not just a recipe; it's a true culinary experience that brings joy and satisfaction. Each bite will transport you to a world of refined flavors and delicate textures. So, embrace the art of cooking and delight your loved ones with this wonderful dessert!

 Ingredients: base 4 eggs 100 g butter 150 g sugar 300 g flour 50 ml milk 1 baking powder 2 tablespoons coconut cream 2 egg yolks 150 g sugar 300 ml milk 2 tablespoons starch juice from 1 lemon 250 ml whipped cream strawberry jam syrup: orange juice

 Tags:  cake whipped cream lemon strawberries