Caramelized sugar and lemon cake

The burnt sugar and lemon cake is a delicacy that skillfully combines sweet and sour flavors, offering a memorable taste and a fine texture. This recipe is perfect for any special occasion or for a simple family meal. In the following lines, I will guide you step by step in preparing this wonderful dessert, adding useful tips and interesting information that will enhance your culinary experience.

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour
Number of servings: 12-15

Ingredients

For the base:
- 100 g sugar
- 150 g butter (at room temperature)
- 100 g sour cream or yogurt
- 1 egg
- 1 packet baking powder
- Flour (approx. 800-900 g, as needed)

For the cream:
- 7 tablespoons flour
- 200 g butter (at room temperature)
- 200 g powdered sugar
- 700 ml milk
- Zest and juice of 2 lemons

Instructions

Step 1: Preparing the burnt sugar

Start by preparing the burnt sugar that will give your cake a special aroma. In a saucepan, add 100 g of sugar and let it cook over medium heat. Stir constantly until the sugar melts and turns brown, making sure not to burn it. Once it has taken on a golden color, carefully add 1 cup of hot water. Continue to stir until the sugar completely dissolves. Let the burnt sugar syrup boil for 2-3 minutes, then remove it from the heat and let it cool.

Step 2: Preparing the dough

In a large bowl, mix the softened butter with the remaining sugar until you obtain a creamy mixture. Add the egg, sour cream or yogurt, and the cooled burnt sugar syrup. Mix well until all the ingredients are integrated.

In another bowl, combine the flour with the baking powder. Start adding the flour mixture to the wet composition, stirring continuously. It is important not to add all the flour at once; adjust the amount according to the consistency of the dough, which should be soft but slightly moldable.

Divide the dough into four equal parts and roll each part into a thin sheet, making sure it is not too thick. The sheets will bake on the back of a baking tray (I recommend using non-stick trays to avoid sticking). Bake the sheets in the preheated oven at 180°C for 10-15 minutes, or until they turn slightly golden.

Step 3: Preparing the cream

In a saucepan, add the 7 tablespoons of flour and 700 ml of milk. Place over medium heat and stir constantly until the mixture thickens. This is an essential step, as a well-bound cream will give the cake a fine texture. Once it has thickened, let the cream cool completely.

In a separate bowl, beat the butter with the powdered sugar until fluffy. Add the cooled cream, mixing them well. Finally, add the lemon zest and juice, which will add a fresh note and a refreshing taste.

Step 4: Assembling the cake

Place the first sheet of dough on a platter. Spread a generous layer of cream on top, then add the second sheet. Continue alternating the sheets with the cream until you have finished them. The last sheet will be on top.

Step 5: Cooling and serving

Let the cake cool in the refrigerator for at least 2 hours. This step is crucial, as it allows the flavors to blend and the cake to stabilize. When you are ready to serve, cut the cake into squares and you can optionally sprinkle powdered sugar on top for an elegant appearance.

Useful tips

- Choosing ingredients: Always choose quality ingredients. Fresh butter will make a big difference in the texture of the cake. Also, use organic lemons for zest and juice, as they do not contain pesticides.
- Vegan option: You can replace the butter with margarine and the egg with a mixture of flaxseeds to make a vegan version of this cake.
- Why choose non-stick trays? They are essential to avoid sticking the dough sheets, allowing you to achieve a perfect finish. Kitchen Shop trays are an excellent choice in this regard.

Calories and nutritional benefits

This cake contains approximately 250-300 calories per serving, depending on the size of the squares. By including lemon, you benefit from a vitamin C boost, while the butter and sour cream contribute healthy fats. It is a dessert that, when consumed in moderation, can bring a touch of joy to your diet.

Frequently asked questions

- Can I use another type of milk for the cream? Yes, you can use almond milk or coconut milk for a lactose-free version.
- How long can I keep the cake? The cake keeps well in the refrigerator for 3-4 days. Make sure it is covered to avoid absorbing odors from the fridge.
- How can I add more flavors? You can experiment with vanilla or almond flavors, adding them to the cream for extra complexity.

Delicious pairings

This burnt sugar and lemon cake pairs perfectly with a cup of green tea or a flavored espresso. You can also serve it alongside vanilla ice cream for a delicious contrast between warm and cold.

In conclusion, the burnt sugar and lemon cake is not just a dessert, but a culinary experience that can bring smiles to the faces of your loved ones. So, get ready to impress your family and friends with this simple and delicious recipe!

 Ingredients: Base 100 g sugar 150 g butter 100 g sour cream/yogurt 1 egg 1 packet baking powder flour as needed (approx. 800-900 g) Cream 7 tablespoons flour 200 g butter 200 g powdered sugar 700 ml milk zest and juice from 2 lemons

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