Lemon cream cake

Lemon Cream Cake – a refined and refreshing delight

Preparation time: 20 minutes
Baking time: 30-40 minutes
Total time: 60-70 minutes
Number of servings: 10-12 servings

Introduction

If you are looking for a quick and delicious dessert that will delight your taste buds, you have found the perfect recipe. The Lemon Cream Cake is an easy-to-make dessert with a sophisticated flavor that will impress at any gathering. Inspired by pastry traditions, this recipe combines a fluffy base with a tangy lemon cream, resulting in a perfect balance of sweetness and freshness.

The story of the Lemon Cream Cake is rich in tradition, deeply rooted in culinary culture, where the combination of citrus and sweets has always been appreciated. This cake will not only bring a smile to your face, but it will also become a family favorite.

Ingredients

For the base:
- 5 eggs
- 5 tablespoons cold water
- 10 tablespoons sugar
- 10 tablespoons flour
- 1 pinch of salt

For the cream:
- 1 liter milk
- 300 grams sugar
- 2 eggs
- 6 tablespoons flour
- 1 packet vanilla pudding
- Juice of one lemon

For decoration:
- Sugar decorations or candied lemon slices

Step by step

Preparing the base:

1. Separating the eggs: Start by separating the egg whites from the yolks. It is crucial that the egg whites are well beaten to achieve a fluffy base.

2. Beating the egg whites: In a large bowl, add a pinch of salt and begin beating the egg whites with an electric mixer. Gradually add the sugar, continuing to mix until the mixture becomes firm and glossy. A useful method is to turn the bowl upside down – if it doesn’t spill, the egg whites are ready.

3. Adding the yolks: Incorporate the beaten yolks, cold water, and flour, mixing with a spatula in a folding motion from top to bottom to avoid losing air from the egg whites.

4. Baking the base: Pour the mixture into a 24 cm diameter baking pan lined with parchment paper. Bake in a preheated oven on low heat for 30-40 minutes, until the base is lightly browned and pulls away from the edges of the pan. Use a toothpick to check if it’s baked – if it comes out clean, it’s done!

Preparing the cream:

5. Heating the milk: In a pot, heat the milk over low heat, being careful not to let it boil.

6. Mixing the ingredients: In another bowl, mix the eggs with the sugar, flour, and vanilla pudding. When the milk starts to steam, gradually add the egg mixture, constantly stirring with a whisk to prevent lumps from forming. Continue stirring until the cream thickens.

7. Adding the lemon: Once the cream has thickened, let it cool, then add the lemon juice and mix well.

8. Assembling the cake: Cut the cooled base in half. Place the first half on a serving platter and spread 3/4 of the lemon cream on it. Place the other half of the base on top and cover with the remaining cream.

Decoration and serving:

9. Decorating the cake: Use sugar decorations or candied lemon slices to give your cake an elegant look.

10. Chill and serve: Let the cake sit in the refrigerator for at least an hour before serving, to allow the flavors to meld.

Useful tips

- Flour: Make sure to use high-quality flour to achieve a fluffy base.
- Sugar: You can adjust the amount of sugar depending on how tart you prefer the lemon cream.
- Lemon: Use fresh lemons for an intense flavor. Grate a little lemon zest into the cream for an extra aroma!

Frequently asked questions

- How can I avoid lumps in the lemon cream? Make sure to stir continuously and add the egg mixture gradually into the milk, not the other way around.
- Can I use other citrus fruits? Yes, you can experiment with oranges or limes for a different flavor!
- How can I make the cake less sweet? Reduce the amount of sugar in the cream and use tarter lemons.

Nutritional benefits

This cake contains simple, nutrient-rich ingredients. Eggs provide high-quality protein, while milk supplies calcium and vitamins. Lemons offer a significant amount of vitamin C, essential for the immune system.

Possible variations

- Fruit cake: Add slices of fresh fruit, such as strawberries or blueberries, to the cream for extra color and flavor.
- Cocoa base: Replace some of the flour with cocoa to create a chocolate base, providing an interesting contrast to the lemon cream.

Perfect pairing

This cake pairs perfectly with a cup of green tea or a fragrant espresso, as well as with a dry white wine that will highlight the citrus notes of the dessert.

Experiment with this recipe and turn every slice into a memorable experience! Enjoy!

 Ingredients: For the base: 5 eggs, 5 tablespoons of cold water, 10 tablespoons of sugar, 10 tablespoons of flour, 1 pinch of salt. For the cream: 1 liter of milk, 300 grams of sugar, 2 eggs, 6 tablespoons of flour, 1 packet of vanilla pudding, juice of one lemon.

 Tags:  lemon cream cake