Still with lemon cream, whipped cream, and blackberries

Name: Still with lemon cream, whipped cream, and blackberries - Lioara P.
Ingredients: 2 small packs of ladyfingers 200 ml cream for whipping 200 ml Greek yogurt 100 g mascarpone 100 g powdered sugar 1 packet gelatin for lemon cream: 1 packet Dr Oetker lemon cream 2

Dessert - Still with lemon cream, whipped cream, and blackberries by Lioara P. - Recipia

Refreshing cake with lemon cream, whipped cream, and blackberries Preparation time: 30 minutes Freezing time: 15 minutes Cooling time: 2-3 hours Number of servings: 8-10 Welcome to the world of culinary delights! Today, I present to you a recipe for a refreshing cake, perfect for warm summer days, inspired by the talented Timeea. This cake with lemon cream, whipped cream, and blackberries is not only easy to prepare but also a true treat for the taste buds. It is a dessert that will impress both family and guests, so let’s get started! Ingredients: For the cake: - 2 small packs of ladyfingers - 200 ml heavy cream (choose cream with a fat content of at least 30% for a richer texture) - 200 ml Greek yogurt (provides excellent creaminess and a slightly tangy taste) - 100 g mascarpone (for added flavor and creaminess) - 100 g powdered sugar (to regulate sweetness) - 1 packet of gelatin - 1 small cup of blueberry syrup (you can use natural or store-bought syrup) - 1 small cup of water (for syrup) - 500 g blackberries (fresh or frozen, depending on the season) For the lemon cream: - 1 packet of Dr. Oetker lemon cream - 250 ml milk - 100 g powdered sugar (helps balance the acidity of the lemon) Preparation instructions: 1. Preparing the mold: Start by preparing a loaf pan. Line the inside with plastic wrap, leaving the edges overhanging. This will help with removing the cake later. 2. Preparing the syrup: In a small bowl, combine the blueberry syrup with water. You can adjust the proportions according to your sweetness preferences. I recommend using natural syrup if available for a more intense flavor. 3. Assembling the ladyfingers: Dip each ladyfinger in the prepared syrup, being careful not to let them soak too long. Place a first layer of ladyfingers at the bottom of the loaf pan. 4. Preparing the lemon cream: In a large bowl, mix the lemon cream with cold milk and powdered sugar according to the package instructions. Make sure everything is well incorporated to avoid lumps. 5. Hydrating the gelatin: Soak the gelatin in 100 ml of water. Once hydrated, gently heat it over the stove flame, stirring constantly until completely dissolved. It is essential not to boil it. 6. Combining the gelatin with the cream: Divide the dissolved gelatin into two equal parts. Add the first half to the lemon cream and mix well to ensure even distribution. 7. Preparing the whipped cream: In another bowl, whip the heavy cream with powdered sugar until stiff peaks form. Then, gradually add the yogurt and mascarpone, continuing to mix. Finally, fold in the other half of the gelatin. 8. Assembling the cake: Over the layer of ladyfingers, add half of the lemon cream. Then, sprinkle the blackberries (which add a color contrast and delicious taste). Continue with another layer of soaked ladyfingers, followed by the remaining lemon cream. Top with the remaining blackberries. 9. Cooling: Cover the cake with the overhanging plastic wrap and place it in the freezer for 10-15 minutes to firm up a bit. 10. Finishing the cake: After the cooling time, carefully remove the wrap, turn the cake onto a platter, and cover it with the remaining whipped cream. Decorate with fresh blackberries for an attractive look. 11. Final cooling: Place the cake in the refrigerator for 2-3 hours before serving. This cooling time allows the flavors to fully develop and the cake to achieve a perfect texture. Practical tips: - Always check the expiration date of the ingredients, especially the gelatin and heavy cream. - If you want a less sweet version, you can reduce the amount of powdered sugar or use natural sweeteners. - You can substitute blackberries with other berries, such as raspberries or strawberries, depending on your preferences. Frequently asked questions: - Why is gelatin used in creams? Gelatin helps achieve a firmer and more stable texture for creams, essential in cake recipes that require chilling. - How can I avoid freezing my cream? Make sure to follow the indicated refrigeration time and do not mix the cream too long after adding the gelatin. Serving suggestions: This refreshing cake is delicious served alongside a scoop of vanilla ice cream or a citrus sorbet. You can accompany the dessert with a fruit tea or a glass of prosecco for a special moment. Nutritional benefits: - Blackberries are rich in antioxidants, vitamins, and minerals, having beneficial effects on the immune system. - Greek yogurt provides a source of protein and probiotics, thus contributing to digestive health. Now that you know how to prepare this simple and refreshing cake, all that’s left is to get cooking! Whether you’re hosting a garden party or just want to treat yourself, this lemon and blackberry cake will surely be the star of the table. Enjoy!

Still with lemon cream, whipped cream, and blackberries

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