Lemon cream cake with caramel and hazelnuts

The cake base is the delicious foundation of this cake, and to prepare it, we start by mixing the egg yolks with sugar until we obtain a light and fluffy foam. This process is essential for giving the layers a soft and moist texture. We then add the oil, which will contribute to the moisture of the layers, and mix well. In another bowl, sift the cocoa, flour, and baking powder, then gradually incorporate them into the egg yolk mixture, mixing carefully. The vanilla essence will add a pleasant aroma and perfectly complement the flavors.

In another container, we beat the egg whites with a pinch of salt until we obtain a firm foam. This will provide the layers with an airy structure. With a spatula, we gently fold the egg whites into the egg yolk mixture, being careful to retain the air in the egg whites. We divide the obtained mixture into three equal bowls. We grease a round pan with a diameter of 26 cm with butter and line it with baking paper to prevent the layers from sticking. We pour the first part of the mixture into the pan and place it in the preheated oven at a suitable temperature, allowing it to bake for 10 minutes. After removing the first layer, we repeat the process with the other two layers, leaving them to cool completely.

For the cream, we mix the egg yolks with sugar until fluffy, then add the cornstarch and a little milk, mixing vigorously. The rest of the milk is brought to a boil, and when it starts to boil, we reduce the heat and add the egg yolk mixture. We continuously mix with a whisk until the cream thickens, similar to a pudding. Once we achieve the desired consistency, we take the cream off the heat, cover it with plastic wrap, and let it cool completely. When it is cold, we mix it again briefly, add the mascarpone, and continue mixing until we obtain a fluffy cream. Finally, we add the lemon zest and juice, which will provide a fresh taste and a hint of acidity.

Caramel is the next important step. We put the sugar in a heavy-bottomed saucepan and let it cook until caramelized, being careful not to burn it. After it reaches a golden color, we add the butter and stir until melted. Immediately after, we pour in the liquid cream and simmer the caramel over low heat for 5-6 minutes, stirring constantly, then let it cool slightly.

Lightly toasted and coarsely chopped nuts will add a crunchy texture to the cake. We line the pan with plastic wrap to make it removable. We place the first layer, pour half of the warm caramel over it, and sprinkle some nuts on top. We continue with a layer of cream, leveling it, then repeat the layers: layer, caramel, nuts, cream, and then layer and the remaining cream. We let the cake cool for 3-4 hours to set the layers.

To decorate the cake, we mix the sour cream with the liquid cream and powdered sugar, whisking until we obtain a firm foam. We remove the cake from the pan and place it on a platter. We cover it with whipped cream, creating some decorative peaks, then decorate with colored candies and Toffifee candies. On top of the Toffifee, we drizzle a little caramel topping, letting it drip down. We let the cake chill for 1-2 hours, then it is ready to serve. Enjoy your meal!