Lemon cream cake

Lemon Cream Cake: A Refreshing Delight

Welcome to the world of sweet delights! Today, I will share with you a recipe for lemon cream cake, perfect for any occasion. This cake has a fluffy base and a fine, aromatic cream that will pleasantly surprise you with every slice. Let’s begin our culinary journey!

Preparation time: 20 minutes
Baking time: 50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Necessary ingredients:

*For the base:*
- 6 whole eggs
- 4 tablespoons of water
- 10 tablespoons of flour
- 10 tablespoons of sugar
- Grated zest and juice of one lemon
- Grated zest of one orange
- 1 teaspoon of baking powder
- 1 packet of vanilla sugar

*For the lemon cream:*
- 500 ml milk
- 3 heaping tablespoons of flour
- 300 grams of sugar
- 250 grams of unsalted butter, at room temperature
- 1 packet of vanilla sugar
- Grated zest and juice of one lemon

*For decoration:*
- Chocolate eggs (or other preferred decorations)
- 2 bars of chocolate flakes

Step 1: Preparing the base

1. Separating the eggs: Start by separating the egg whites from the yolks. It is important that the egg whites are whipped into a foam, so make sure the bowl you use is clean and dry.

2. Whipping the egg whites: In a large bowl, add a pinch of salt to the egg whites and start beating at high speed. Gradually add the water and sugar, continuing to beat until you achieve a glossy and firm foam.

3. Adding the yolks: Carefully incorporate the yolks, gently mixing to avoid losing air from the foam. Then, add the flour, grated lemon and orange zest, baking powder mixed with lemon juice, and vanilla sugar. Mix until the ingredients are well integrated.

4. Preparing the pan: Grease a springform cake pan (26 cm diameter) with oil and sprinkle flour on the bottom and sides. This step will ensure that the cake releases easily after baking.

5. Baking: Pour the mixture into the pan and place it in the preheated oven at 160 degrees Celsius. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. After baking, remove the base from the oven and let it cool in the pan for 10 minutes, then transfer it to a cooling rack.

Step 2: Preparing the lemon cream

1. Mixing the flour: In a bowl, place the 3 tablespoons of flour and gradually add the milk, stirring continuously to avoid lumps. This is an important technique as we want a smooth cream without graininess.

2. Boiling the milk: Place the remaining milk in a pot with the sugar and bring it to a boil, stirring constantly to prevent sticking. When the milk starts to boil, pour in the flour and milk mixture, continuing to stir. Cook until the cream thickens, then remove from heat and let cool, stirring occasionally to prevent a crust from forming.

3. Beating the butter: In another bowl, beat the butter with the vanilla sugar until fluffy. Then, gradually add the cooled lemon cream, gently mixing to achieve an airy texture. Finally, add the grated zest and lemon juice, mixing carefully.

Step 3: Assembling the cake

1. Cutting the base: Once the base has completely cooled, cut it into 3 equal parts. Use a sharp knife or a piece of thread to make precise cuts.

2. Filling the cake: Place the first slice of base on a platter and spread a portion of the lemon cream evenly. Continue with the second slice, adding cream again, and then cover with the third slice.

3. Decorating: Decorate the cake with the remaining lemon cream on top. You can add chocolate eggs for a festive look and chocolate flakes for a crunchy contrast.

4. Serving: Let the cake sit in the fridge for at least an hour before cutting. This step is essential to allow the flavors to meld and achieve a better texture.

Practical tips:

- Ingredients at room temperature: Make sure the butter and eggs are at room temperature for a smoother cream and fluffier base.
- Additional flavors: You can add a few drops of vanilla or almond essence to the cream for a more refined taste.
- Variations: Instead of lemon, you can experiment with orange or lime for a different flavor. You can also add fresh fruits between the layers of cream for extra freshness.

Frequently asked questions:

1. How can I prevent the base from sticking to the pan?
- Ensure the pan is well-greased and floured. You can use parchment paper on the bottom of the pan for extra safety.

2. How do I know when the cream is ready?
- The cream is ready when it becomes thick and no longer runs, having a consistency similar to pudding.

3. Can I use other types of sugar?
- Yes, you can use brown sugar for a caramel flavor or alternative sweeteners, but make sure to follow the dosage instructions for them.

Delicious combinations:
The lemon cream cake pairs perfectly with a scoop of vanilla ice cream or a berry sauce. Additionally, a cup of green tea or a strong espresso will perfectly complement this delight.

Now that you have all the necessary information, it’s time to get cooking! The lemon cream cake is not just a dessert, but an experience that combines sweet and tangy flavors in a truly special way. Each slice will bring a smile to the faces of your loved ones. Enjoy!

 Ingredients: For the base - 6 whole eggs - 4 tablespoons of water - 10 tablespoons of flour - 10 tablespoons of sugar - grated zest and juice of one lemon - grated zest of one orange - 1 baking powder - 1 packet of vanilla sugar. For the lemon cream - 500 ml milk - 3 heaping tablespoons of flour - 300 grams of sugar - 250 grams of unsalted butter - 1 packet of vanilla sugar - grated zest and juice of one lemon. For decoration - chocolate eggs - 2 bars of chocolate flakes.