Lemon cake with Dukan vanilla cream
Lemon sponge cake with vanilla cream, Dukan style When I want a lighter dessert but I'm not in the mood for a simple pudding, I make this lemon-flavored sponge cake with vanilla cream. The sponge is prepared quickly, and the cream sets in the fridge without needing to be baked. It is important to let the cream cool before assembly and to keep the cake in the fridge for at least two hours so that the slices cut nicely. Quick info Preparation time: about 20-25 minutes for the sponge and the time needed to prepare the cream Baking time: 20-25 minutes Cooling and setting time: minimum 2 hours in the fridge, plus the time needed for cooling the sponge and cream Total time: at least 2 hours and 20-25 minutes, excluding complete cooling before assembly Servings: the number is not specified; the cake is cut according to the desired size of the slices Difficulty: easy Recipe type: diet dessert, Dukan cake with lemon and vanilla Ingredients For the lemon sponge, in a 26 cm diameter pan 4 eggs 6 tablespoons oat bran 4 tablespoons skimmed milk powder 3 tablespoons cornstarch 1 teaspoon lemon juice, as per recipe 1 teaspoon lemon zest Sweetener, to taste A pinch of salt For the syrup Lemon essence Sweetener, to taste Water For the vanilla cream 2 packets vanilla pudding 750 ml skimmed milk Sweetener, to taste Vanilla essence 1 packet gelatin Preparation method 1. Preparing the sponge Separate the egg whites from the yolks. Place the egg whites in a bowl and beat them with a pinch of salt until you achieve a stiff foam. Add the yolks one by one. This time, mix gently with a whisk, not with a mixer, so that the egg white foam retains its volume as much as possible. Incorporate each yolk before adding the next one. Then add the oat bran, cornstarch, skimmed milk powder, sweetener, lemon essence or the lemon ingredient mentioned in the recipe, and grated lemon zest. Mix slowly until the mixture becomes homogeneous. Line the pan with baking paper and pour in the batter. Level it gently if needed, then place the pan in the oven at low-medium heat. Bake the sponge for about 20-25 minutes. It is done when it passes the toothpick test. Remove it from the oven and let it cool before adding the cream. 2. Preparing the vanilla cream Soak the gelatin in a glass with 100 ml of cold water. Let it sit while you prepare the pudding. From the 750 ml of milk, pour 650 ml into a saucepan and heat it over low heat. In a separate bowl, mix the remaining 100 ml of milk with the pudding powder and sweetener. When the milk in the saucepan is hot, pour in the pudding mixture. Stir continuously with a whisk to prevent lumps from forming and to keep the cream from sticking to the bottom of the saucepan. Continue until the cream thickens. Remove the saucepan from the heat and add the vanilla essence. Also add the soaked gelatin, then stir until it completely dissolves in the warm cream. Cover the surface of the cream with plastic wrap placed directly on the cream. This way, a crust does not form on the surface while the cream cools. Let the cream reach the appropriate temperature for assembly. 3. Preparing the syrup For the syrup, mix water with lemon essence and sweetener. The recipe does not specify exact quantities for these ingredients, so you can adjust them to taste and according to how moist you want the sponge to be. 4. Assembling the cake Wrap the pan in which you baked the sponge with plastic wrap or use a ring around the sponge. This step helps the cream stay around the cake and not spill out before it sets. Soak the sponge with the mixture of water, lemon essence, and sweetener. There is no need to soak it excessively; the syrup should just give it a little moisture and flavor. Pour the cooled vanilla cream on top and level the surface. Place the cake in the fridge for a minimum of two hours. The cream must be well set before slicing. Why I make the recipe often I love it because it uses simple ingredients and does not require a complicated cream. The sponge bakes in a short time, and the cream is prepared practically like a pudding, with gelatin added at the end. The lemon flavor makes the cake lighter, while the vanilla cream keeps a familiar taste. It is also a practical dessert for days when I want something sweet but try to keep the recipe within the limits of a Dukan diet plan. It keeps well in the fridge and can be sliced as needed. Tips The egg whites must be beaten to a stable foam, and the yolks and dry ingredients are incorporated gradually, with gentle movements. If you mix vigorously, the sponge may turn out less airy. Do not pour hot cream over the sponge. The sponge must be cold, and the cream must be allowed to cool before assembly. The gelatin is added to the warm cream, not to a completely cold cream, as it needs warmth to dissolve. After adding the gelatin, stir well until no traces or granules remain. The plastic wrap must touch directly the surface of the cream. This prevents the formation of a crust on top. Before cutting, the cake must be kept in the fridge for a minimum of two hours. If it is sliced immediately, the cream will not have time to set. Substitutions The sweetener is used to taste, both in the sponge, in the cream, and in the syrup. The amount can vary depending on the type of sweetener used. The milk in the recipe is skimmed, as is the skimmed milk powder. If you replace these ingredients, the nutritional values and compatibility with the Dukan diet may change. For flavor, the recipe uses lemon essence in the syrup and vanilla essence in the cream. These should not be confused with each other, as each contributes to the specific taste of their respective layer. Variations You can make the sponge more or less flavored by adjusting the amount of lemon zest and essence specified in the recipe. The cream remains vanilla, and the lemon syrup helps balance the taste. If you prefer a less soaked cake, use the syrup gradually. The amount needed may also depend on how well the sponge has baked. For a taller cake, it is important to use the 26 cm pan mentioned in the recipe. In a larger pan, the sponge will turn out thinner, and the cream will spread over a larger surface. Serving ideas Cut the cake only after the cream has set in the fridge. It can be served directly cold, in simple slices. For a uniform appearance, slice it with a clean knife, wiping the blade between cuts if necessary. Frequently asked questions Why is gelatin added at the end in the vanilla cream? Gelatin is added after the pudding has thickened, when the cream is still hot. This way, the soaked gelatin dissolves more easily and helps the cream set after cooling. Can I pour hot cream over the sponge? It is not recommended. The sponge should be allowed to cool, and the cream should also be cooled before assembly. If you pour hot cream, the sponge may become too soggy. How long should the cake stay in the fridge? The cake should be kept in the fridge for a minimum of two hours. This time is necessary for the gelatin to help the cream set and for the cake to be cut. What do I do if the pudding has lumps? Stir continuously with a whisk while the milk with the pudding heats up. Gradually incorporating the milk and continuous stirring helps achieve a homogeneous cream. Can I use another type of milk? The recipe is calculated with skimmed milk and skimmed milk powder. It can be changed, but the taste, consistency, and nutritional values will no longer be the same. Nutritional values The values below are estimates and may vary depending on the brand of skimmed milk powder, pudding powder, gelatin, and type of sweetener used. The calculation does not include any calories from the sweetener and is indicative for a cake divided into 10 slices. For one slice: Calories: approximately 100-120 kcal Protein: approximately 7-9 g Carbohydrates: approximately 12-15 g Fat: approximately 2-3 g Fiber: approximately 1-2 g The values may be higher if the pudding powder or skimmed milk powder contains added sugars. For an exact calculation, it is necessary to check the labels of the products used and to determine the final number of slices. Storage and reheating Keep the cake covered in the fridge. For taste and consistency, it is best consumed within 2-3 days. The cream may soften if the cake is left too long at room temperature. This dessert is not reheated. It is served cold, directly from the fridge.
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