Lemon cream cake

Lemon Cream Cake with Strawberry Jam

Preparation time: 30 minutes
Baking time: 15 minutes (per sheet)
Total time: 2 hours (including cooling)
Number of servings: 12-14

Who doesn’t love a fluffy cake with fresh flavors and a creamy texture? The Lemon Cream Cake with Strawberry Jam is a dessert that combines the sweetness of fruits with the acidity of citrus, offering an unforgettable tasting experience. This recipe is simple and accessible, perfect for any occasion, whether it's a special celebration or just a moment of indulgence. It’s also a wonderful way to use the strawberry jam you have in your pantry.

A bit of history

Layered cakes and creams have a long-standing tradition in gastronomy, being popular in many cultures. They are often used to add a touch of elegance to desserts, and the combination of fruits and citrus gives them a special appearance and refined taste. Today, I will share my recipe for lemon cream cake, which is not only delicious but also easy to prepare.

Ingredients

*For the dough:*
- 120 g sugar
- 30 g butter (preferably at room temperature)
- 3 tablespoons honey
- 2 tablespoons milk
- 1 egg (medium, fresh)
- 1 teaspoon baking soda
- 380-400 g flour

*For the cream:*
- 350 ml milk (preferably whole for a creamier texture)
- 3 tablespoons semolina
- 200 g butter (at room temperature)
- 120 g powdered sugar
- 150 g strawberry jam (or any other preferred jam)
- juice of one lemon (about 30 ml)
- grated zest of one lemon (for extra flavor)

Step-by-step instructions

1. Preparing the oven and the tray
Start by preheating the oven to 180 degrees Celsius. Prepare a medium-sized tray (approximately 35/24 cm) by greasing it well with butter on the bottom. This step is crucial to prevent the dough sheets from sticking.

2. Preparing the dough
In a large bowl, combine the sugar, butter, honey, milk, and egg. Mix well until you obtain a homogeneous and creamy mixture. Add the baking soda and gradually the flour, mixing continuously. The dough will become soft and slightly sticky; this is normal. Divide the dough into four equal pieces, shape them into balls, and refrigerate for about 30 minutes.

3. Baking the dough sheets
Take one piece of dough from the fridge and roll it out on the bottom of the tray. Bake it in the preheated oven for 7-10 minutes, or until the edges turn golden. Remove the sheet from the oven and carefully detach it from the bottom of the tray, letting it cool on a cooling rack. Repeat this process for the other three pieces of dough, ensuring that each sheet is perfectly baked.

4. Preparing the cream
In a pot, bring the milk to a boil. Once it starts boiling, add the semolina in a rain, stirring constantly to prevent lumps from forming. Cook on low heat for 5-7 minutes, until the semolina is well cooked. Remove the pot from the heat, add the butter and powdered sugar, stirring until completely melted. Let the cream cool, then add the lemon juice and zest. This combination will give the cream a fresh and vibrant flavor.

5. Assembling the cake
On the bottom of a clean tray, place the first sheet of dough. Spread half of the lemon cream with semolina over it. Place the second sheet of dough and spread the strawberry jam evenly. Continue with the third sheet, on which you put the remaining cream, then the fourth sheet. Finally, sprinkle powdered sugar on top for an elegant appearance.

6. Resting the cake
It is important to let the cake rest overnight in the fridge. This will allow the flavors to meld and the texture to become more homogeneous. The next day, the cake will be much tastier and easier to cut.

Useful tips

- The jam: You can use any type of jam you like (raspberry, apricot, or even peach preserves) to add a personal touch to the recipe.
- Other flavors: You can experiment with additional flavors in the cream, such as vanilla or almond extract.
- Serving: This cake is delicious served with a vanilla sauce or a scoop of vanilla ice cream, which will perfectly complement the acidity of the lemon and the sweetness of the strawberries.

Nutritional information

Serving (1/12 of the recipe) contains approximately:
- Calories: 250
- Fat: 12 g
- Carbohydrates: 35 g
- Protein: 3 g

This dessert provides a good source of carbohydrates from flour and sugar, while the butter and egg bring healthy fats and proteins. The lemon adds vitamin C, essential for the immune system.

Frequently asked questions

- Can I use whole wheat flour? Yes, but keep in mind that the final texture may be denser.
- How can I make the cake less sweet? You can reduce the amount of sugar in the dough and cream, adjusting the sweetness of the jam used.
- Can the cake be frozen? It is not recommended to freeze the assembled cake, but you can freeze the dough sheets separately.

With this recipe, you will have a dessert that will surely impress anyone who tastes it. Enjoy every step of the cooking process and the delicious final result!

 Ingredients: Dough: 120 g sugar, 30 g butter, 3 tablespoons honey, 2 tablespoons milk, 1 egg, 1 teaspoon baking soda, about 380-400 g flour. Cream: 350 ml milk, 3 tablespoons semolina, 200 g butter, 120 g powdered sugar, 150 g strawberry jam, juice of one lemon, grated zest of one lemon.

 Tags:  lemon cream cake