Three-layer lemon cake

Name: Three-layer lemon cake
Ingredients: 9 eggs; 9 tablespoons sugar; 9 tablespoons flour; 4 tablespoons and 1/2 tablespoon oil; 4 tablespoons and 1/2 tablespoon water; 1/4 teaspoon salt; 300 g butter with 80% fat; 700 ml milk; 5 tablespoons cornstarch; 8 tablespoons sugar; 2 lemons; 100 ml whipping cream; 150 ml heavy cream with over 30% fat; 2 tablespoons powdered sugar; 2 drops green food coloring

Dessert - Three-layer lemon cake by Eliana J. - Recipia

Three-layer lemon cake has egg-and-flour layers, tangy lemon cream and green whipped cream; after chilling overnight, it’s cut into squares. I adjusted the amounts for my 24 × 36 cm pan and baked the three layers separately; Vali wanted it after seeing it at Gaby’s on Bucătăraș, because she likes tangy desserts. I would have liked the cream a little more tart, so I taste the lemon juice before adding it. Preparation: 45 minutes. Cooking: 28 minutes. Resting: 8 hours and 30 minutes. Total time: 9 hours and 43 minutes. Servings: 24. Approximately 250 kcal and 4 g protein per serving.

Ingredients

For the cake layers

9 eggs
9 tablespoons sugar
9 tablespoons flour
4 tablespoons and 1/2 tablespoon oil
4 tablespoons and 1/2 tablespoon water
1/4 teaspoon salt

For the lemon cream

300 g butter with 80% fat
700 ml milk
5 tablespoons cornstarch
8 tablespoons sugar
2 lemons

For the topping

100 ml whipping cream
150 ml heavy cream with over 30% fat
2 tablespoons powdered sugar
2 drops green food coloring

Preparation

1. Line a 24 × 36 cm pan with baking paper. For each layer, separate 3 eggs and beat the egg whites with one third of 1/4 teaspoon salt. Add 3 tablespoons sugar and beat until you have stiff meringue. 2. Beat the yolks from the same batch with 1 tablespoon and 1/2 tablespoon oil and 1 tablespoon and 1/2 tablespoon water. Gently fold them into the egg whites, then add 3 tablespoons sifted flour. Spread the mixture evenly in the pan and bake each layer for 7 minutes at 180 °C, until lightly golden. Leave the layers to cool for 30 minutes, then peel off the baking paper. Repeat for the other two layers. 3. Mix the cornstarch and sugar for the cream in a double-bottomed saucepan, then gradually pour in the milk, stirring to prevent lumps. Cook for 7 minutes, stirring constantly, until thickened. Leave it to cool for 30 minutes, until lukewarm, then add the juice of the two lemons. 4. Beat the butter, brought to room temperature, then gradually mix in the cooked cream, a little at a time, until smooth. 5. Beat the whipping cream, heavy cream and powdered sugar until fluffy. Add the green food coloring and mix briefly. 6. Line the pan with plastic wrap and place the first layer in it. Spread on half the lemon cream, add the second layer and the rest of the cream, then cover with the last layer. Spread the whipped cream on top and draw lines with a fork. Refrigerate the cake for 8 hours, then cut it.

Notes

For more juice, roll the lemons on the counter with your palm before cutting them; thin-skinned ones are easy to juice. Let the plastic wrap hang over the edges of the pan so you can lift out the whole cake before cutting it into portions. I make it the evening before serving, so it has plenty of time to chill until the next day. Keep it covered in the fridge for up to 3 days; you can skip the green food coloring, and the whipped cream will stay white. Contains eggs, gluten and dairy; serve the pieces with black tea.