White cake

White cake with lemon cream and candy rose decoration

I propose you to prepare a dessert that will delight your taste buds and bring a touch of elegance to your table! The white cake with lemon cream is a perfect choice for any occasion. This cake, with its fluffy base and fine cream, is ideal for being enjoyed with loved ones. Get ready to bring a smile to the faces of those who will have the privilege to taste this delicacy!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 10-12 servings

Ingredients for the base:
- 6 large eggs
- 10 tablespoons of sugar
- 7 tablespoons of flour
- 1 pinch of salt
- 1 sachet of vanilla sugar
- Zest of one lemon

Ingredients for the cream:
- 350 g butter (at room temperature)
- 400 ml milk
- 2 tablespoons of flour
- 200 g sugar
- Juice of 2 lemons
- 2 tablespoons of rum

Ingredients for decoration:
- Whipped cream (optional)
- Sugus candies (to create roses)

Preparation:

1. Preparing the base:
Start by separating the egg whites from the yolks. This is an essential step for achieving a fluffy base. Beating the egg whites is a crucial step, so use a mixer to turn them into a firm foam. Gradually add the sugar, continuing to mix until the mixture becomes glossy and holds on the mixer blades. This will create the airy base of the cake.

2. Incorporating the yolks:
Add the yolks one by one, ensuring they are well incorporated. This step will help achieve a fine texture. Then add the lemon zest and gently mix.

3. Adding the flour:
Sift the flour and salt over the mixture. Use a spatula to fold in the flour with gentle, upward motions, so as not to lose the air from the egg whites. This is the key to a light and fluffy base!

4. Baking the base:
Pour the mixture into a baking tray lined with parchment paper. Make sure you preheat the oven to 180°C. Bake the base for about 30 minutes or until a toothpick comes out clean. Once baked, let it cool completely in the tray.

5. Preparing the cream:
In a saucepan, bring the milk to a boil (about 3 minutes). In another container, mix the sugar, flour, and lemon zest. Gradually add the warm milk, stirring continuously to avoid lumps. Pour the mixture back into the saucepan and cook in a double boiler, stirring constantly until the cream thickens.

6. Enriching the cream:
Once the cream has cooled, beat the butter with the rum until fluffy. Gradually incorporate the cream into the butter, mixing well. Finally, add the lemon juice for a fresh and invigorating taste.

7. Assembling the cake:
Once the base has cooled, cut it in half. Place the first half on a serving plate, soak it with a syrup made from water and a little sugar (optional), then spread some cream on top. Place the second half of the base and cover the cake with the remaining cream.

8. Decorating:
If you wish, you can decorate the cake with whipped cream or use the unique technique of decorating with Sugus candy roses. Cut the candies into four, place each piece between two sheets of food wrap, and roll them out with a rolling pin. Form cones and petals from the rolled pieces, then arrange them to create beautiful flowers on the cake.

9. Serving:
Let the cake chill in the refrigerator for a few hours before serving, to allow the cream to set. Serve it with a glass of fresh lemonade or herbal tea to enhance the lemon flavor.

Practical tips:
- Ensure all ingredients are at room temperature before starting. This will help achieve a homogeneous texture.
- You can also add other flavors to the cream, such as a pinch of cinnamon or a few drops of vanilla extract for a personalized touch.
- Instead of rum, you can use vanilla essence or almond extract to diversify the flavor.

Nutritional benefits:
This white cake with lemon cream is a source of healthy fats from butter and vitamins from lemon. Lemon is known for its antioxidant properties and for improving digestion.

Calories: A serving of white cake contains approximately 350-400 calories, depending on the amount of cream and decoration.

Frequently asked questions:
1. Can I replace butter with a vegan alternative?
Yes, you can use vegan margarine or coconut oil to create a dairy-free version.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the base and cream, and the lemon flavor will balance the sweetness.

3. Can I use other fruits to decorate the cake?
Of course! You can use slices of oranges, berries, or even slices of peaches for a fresh touch.

This white cake with lemon cream is not just a delight, but also a cooking experience that will pamper you and bring joy alongside your loved ones. Enjoy every moment of the process and feel free to personalize it according to your tastes!

 Ingredients: Base 6 eggs 10 tablespoons sugar 7 tablespoons flour 1 pinch of salt 1 vanilla sugar zest of 1 lemon Cream 350 g butter 400ml milk 2 tablespoons flour 200 g sugar juice of 2 lemons 2 tablespoons rum decoration whipped cream sugus candies

 Tags:  cake lemon cream