Lemon cream layered cake

Name: Lemon cream layered cake
Ingredients: For the dough: 3 egg yolks; 8 tablespoons of oil; 8 tablespoons of sugar; 8 tablespoons of milk; a pinch of baking soda; 400 g of flour; grated lemon zest. For the cream: 1 liter of milk; 3 tablespoons of flour; 1 egg yolk; 4 tablespoons of sugar; 1/2 cube of butter; zest and juice of one lemon.

Dessert - Lemon cream layered cake by Claudia F. - Recipia

Lemon Cream Layer Cake – A Refreshing Delight Preparation time: 30 minutes Baking time: 25 minutes Total time: 55 minutes Servings: 12 Who doesn’t love a dessert that combines flaky layers with a tangy and creamy lemon filling? This lemon cream layer cake is the perfect choice for any occasion, from family gatherings to parties with friends. With each bite, you’ll experience the refreshing taste of lemon that delights your taste buds. A bit of history about this cake: Layer cakes have a long culinary tradition, appreciated for their versatility. The base of the recipe consists of a combination of delicate layers and creams that can vary according to tastes and preferences, while lemon adds a vibrant and refreshing note. Now, let’s get started! Ingredients For the layers: - 3 egg yolks - 8 tablespoons of oil - 8 tablespoons of sugar - 8 tablespoons of milk - 1 teaspoon of baking soda - 400 g of flour - Zest of one lemon For the cream: - 1 liter of milk - 3 tablespoons of flour - 1 egg yolk - 4 tablespoons of sugar - 1/2 cube of butter - Zest and juice of one lemon Preparation 1. Preparing the layers Start by making the cake layers. In a large bowl, add the 3 egg yolks and mix well with the oil, sugar, and milk. You will achieve a smooth but slightly sticky mixture. Add the baking soda and lemon zest, then gradually incorporate the flour. You may not need the entire amount of flour, so add enough to form a dough that can be rolled out but not too dry. 2. Rolling out the layers On a floured work surface, divide the dough into 3 equal parts. Roll each piece of dough on the back of a baking tray, ensuring they are even. Bake each layer in a preheated oven at 180 degrees Celsius for about 8-10 minutes, until they turn lightly golden. Allow them to cool. 3. Making the lemon cream In a saucepan, pour in the cold milk and add the lemon zest. Bring the milk to a boil, stirring occasionally to prevent burning. In a small bowl, mix the flour with a little cold milk to form a smooth paste. Once the milk starts to boil, add the flour paste and whisk well to avoid lumps. Add the egg yolk and sugar, continuing to stir constantly until the cream thickens. When it reaches the desired consistency, add the butter and mix until fully melted. Remove from heat and let the cream cool slightly, stirring occasionally to prevent a crust from forming. When the cream is warm, add the lemon juice. 4. Assembling the cake On a tray, place the first layer of dough. Spread half of the lemon cream over it. Place the second layer of dough and add the remaining cream. Top with the final layer of dough. Press gently to even out the layers. Allow the cake to cool to room temperature, then refrigerate it to firm up a bit. 5. Serving Once the cake has cooled completely and the layers have softened, cut it into squares or rectangles, depending on your preference. You can sprinkle powdered sugar on top for an elegant finish. Practical tips - Make sure all ingredients are at room temperature for a uniform consistency. - You can add a pinch of salt to the lemon cream to enhance the flavor. - If you want to add a hint of vanilla, a drop of vanilla extract in the lemon cream will work wonders. - This cake pairs perfectly with a warm herbal tea or freshly made lemonade. Nutritional benefits The lemon cream layer cake is not just a delicious dessert, but also a source of nutrients. Lemons are rich in vitamin C, which is essential for a healthy immune system. They also contain antioxidants that help combat free radicals in the body. Milk provides calcium and protein, contributing to a balanced diet. Frequently asked questions - Can I use whole wheat flour instead of white flour? Yes, but it will change the texture of the cake, making it a bit denser. - Can I substitute lemon with another fruit? Absolutely! You can use lime or oranges for a different variation. - How long can the cake be stored? The cake can be kept in the refrigerator for up to 5 days, but it’s best enjoyed within the first 2-3 days for the freshness of the layers. In conclusion, the lemon cream layer cake is a simple dessert to make but has a remarkable impact on the taste buds. Experiment with the ingredients and find the perfect combination for you! Enjoy every bite and share it with your loved ones!

Lemon cream layered cake

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