Fluffy lemon cream cake
Fluffy Lemon Cream Cake
Preparation time: 30 minutes
Baking time: 15-20 minutes (per sheet)
Total time: about 1 hour
Number of servings: 12
Who doesn't love a fluffy cake with a fresh lemon flavor and velvety cream? Fluffy lemon cream cake is a delicious treat that blends the softness of the crumbs with a vibrant cream, bringing a burst of flavors in every bite. This recipe is not just a simple cookie, but an expression of the joy of baking and sharing special moments with loved ones. Let's start our culinary journey!
Ingredients needed
For the cake top:
- 400 g butter (preferably at room temperature)
- 500 g sugar
- 8 eggs
- 1 teaspoon lemon essence
- 3 tablespoons lemon zest (about 2-3 lemons)
- 400 g flour
- 15 g baking powder
- pinch of salt
- 180 ml freshly squeezed lemon juice
For the lemon cream
- 500 g cream cheese (at room temperature)
- Peel and juice of 1 lemon (about 50 ml)
- 1 vanilla pod or 1 teaspoon vanilla extract
- 80 g sugar
- 300 ml liquid cream
Step by step for a perfect result
1. Preparing the pastry
Start by preparing the cake top. Dice the butter and place it in a large bowl. Use an electric mixer to beat it with the sugar until fluffy and doubled in volume. This step is crucial, as the incorporated air will contribute to the light texture of the shortcakes.
Add lemon zest and essence, continuing to mix. Next, add an egg, mixing well after each addition. It is important that the eggs are at room temperature for better emulsification.
In another bowl, combine the flour, baking powder and salt. Add the flour mixture gradually to the butter mixture, alternating with the lemon juice. Mix gently until all ingredients are well incorporated. It is essential not to overmix to keep the dough aerated.
Divide the dough into three equal parts. Bake each side in a preheated oven at 180°C for 15-20 minutes, or until golden and pass the toothpick test (the toothpick should come out clean). Once baked, allow the blattes to cool completely on a wire rack.
2. Making the lemon cream
Meanwhile, you can prepare the cream. In a large bowl, blend the cream cheese, lemon zest and sugar until smooth. Add the lemon juice and vanilla (if you're using the zest, make sure you've removed the seeds) and mix again.
The next step is to incorporate the liquid cream. Use a spatula to gently stir the whipped cream into the cream cheese, being careful not to lose any air. Once you have a smooth mixture, mix on high speed for 2-3 minutes to give it a fluffy texture.
Refrigerate the cream in the fridge until the cookies are completely chilled.
3. Assembling the cake
Once the cupcakes have chilled, start assembling. Place the first sheet on a plate and spread a third of the lemon cream on top. Add the second sheet and repeat the process, finishing with the last sheet. Use the remaining cream to evenly cover the surface and edges of the cake.
Serving and decorating
Keep the lemon cream puff cake in the refrigerator for a few hours before serving to allow the flavors to meld. Once ready to serve, decorate the cake with thin slices of lemon or grated lemon zest for an elegant look.
Suggestions and variations
If you want to add a little extra flavor, you can replace some of the lemon juice with orange or lime juice. You can also add some fresh mint leaves between the tops for a refreshing taste.
This cake pairs perfectly with a cup of green tea or fresh lemonade, bringing a wonderful contrast to the sweetness of the cream.
Nutritional benefits
This cake is not only delicious, but nutritious! The cream cheese provides a protein and calcium boost and the lemons are rich in vitamin C, helping to strengthen the immune system. This dessert is ideal to enjoy on special occasions or simply as a treat during the day.
Frequently asked questions
1. Can I use depleted butter?
Yes, but the cake will have a different texture and taste. Butter adds richness and flavor.
2. What can I do with the rest of the cream?
If you have leftover cream, you can use it as a filling for pancakes or a topping for biscuits.
3. How can I store the cake?
The cake keeps well in the refrigerator in an airtight container for 3-4 days.
4. Is it possible to freeze the cake?
Yes, you can freeze the cookies, but it is recommended not to freeze the cream. Thaw the cookies before assembling.
In conclusion
Fluffy lemon cream cake will not only bring a smile to the faces of your loved ones, but will also become a favorite in your culinary repertoire. The experiment of combining lemon with a light texture is a true art, and this recipe will give you all the tools you need to master it. Savor every bite and share the joy of cooking with those around you!
Ingredients: For the lemon cake batter: 400g butter, 500g sugar, 8 eggs, 1 teaspoon lemon essence, 3 large tablespoons lemon zest, 400g flour, 15g baking powder, a pinch of salt, 180ml freshly squeezed lemon juice. For the lemon cream: 500g cream cheese, zest and juice of 1 lemon, 1 vanilla pod or 1 teaspoon extract, 80g sugar, 300ml liquid cream.
