Lemon Cream Cake

Lemon cream cake is a delicious and refined dessert, perfect for any occasion. This simple and quick cake recipe is sure to become a favorite among your loved ones. With a fluffy base and a refreshing lemon cream, each bite will bring a smile to the faces of those who taste it. Here’s how to prepare it step by step.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 12

Ingredients for the base:
- 5 fresh eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 1 packet of vanilla sugar

Ingredients for the cream:
- 2 egg yolks
- 250 ml milk
- 200 g whipped cream
- 2 tablespoons of starch
- Juice from one fresh lemon

Step 1: Preparing the base
Start by preheating the oven to 180°C. In a large bowl, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form using a mixer on high speed. Gradually add the sugar, continuing to mix until a glossy foam forms.

Add the yolks one at a time, gently folding with a spatula to avoid deflating the egg whites. Incorporate the sifted flour and vanilla sugar, mixing with delicate up-and-down motions to achieve an airy composition.

Pour the mixture into a baking tray lined with parchment paper and bake for 30 minutes, or until the base turns golden and passes the toothpick test. Once ready, let it cool in the tray.

Step 2: Preparing the cream
In a saucepan, bring the milk to a boil. In a separate bowl, beat the egg yolks with the sugar until they become a light-colored cream. Add the starch and mix well. When the milk starts to boil, gradually pour it over the egg yolk mixture, stirring continuously to prevent the eggs from curdling.

Put the mixture over low heat and continue to stir until the cream thickens. Once it reaches the desired consistency, let it cool. After cooling, add the lemon juice and whipped cream, gently folding them into the lemon cream.

Step 3: Assembling the cake
When the base is completely cooled, cut it in half if you wish to achieve a more elegant effect. Spread the lemon cream evenly over the first half of the base, then cover with the other half. You can decorate the cake with extra whipped cream, lemon slices, or even coconut flakes for a more appealing look.

Step 4: Serving and variations
Let the cake cool well in the refrigerator for at least an hour before serving, to allow the flavors to meld. This quick and delicious dessert is perfect for an afternoon tea or a party.

For a personal touch, you can replace the lemon juice with orange or lime juice, offering a variety of flavors. Additionally, adding grated citrus zest to the cream can enhance the aroma.

Enjoy this lemon cream cake alongside a cup of tea or coffee, and savor a sweet moment!

 Ingredients: Base: -5 eggs -5 tablespoons sugar -5 tablespoons flour - vanilla sugar Cream: -2 egg yolks -250 g milk -200 g whipped cream -2 tablespoons starch -juice from one lemon

 Tags:  cake lemon whipped cream