Bavarian lemon cake

Lemon Bavarian Cake - A Refreshing Delight

Preparation time: 30 minutes
Baking time: 0 minutes
Cooling time: 12 hours
Total: 12 hours and 30 minutes
Number of servings: 10 servings

Welcome to the world of sweet delights! Today, I will present you with a delicious and refreshing recipe for Lemon Bavarian Cake, which will captivate you with its intense lemon flavor and irresistible creaminess. This recipe is perfect for hot summer days or any special occasion where you want to impress. Let's get started!

The History of Bavarian Cake

Bavarian cake is a classic recipe, cherished worldwide for its fine and creamy texture. Its origins are linked to traditional recipes for creams and mousses, which have been refined over time. This cake is often made with various flavors, but lemon gives it a fresh and invigorating note.

Ingredients

For the biscuit base:
- 200 g of biscuits (petit beurre or digestive type)
- 100 g of butter (melted)

For the lemon cream:
- 100 g soft butter
- 225 g sugar
- 3 eggs + 1 egg yolk
- 150 ml freshly squeezed lemon juice
- Zest of 3 lemons
- 400 ml whipping cream
- 12 g gelatin (sheets or granules)

For the topping:
- 1 packet of Tortagel (or a similar fruit gel)
- 3-4 tablespoons of sugar
- 100 ml lemon juice
- 150 ml water
- 4 drops of yellow food coloring (optional)

Step by Step

Step 1: Preparing the biscuit base

1. Crushing the biscuits: Start by placing the biscuits in a blender or in a ziplock bag that you will crush with a rolling pin. You want to achieve a fine texture, similar to breadcrumbs.
2. Mixing with butter: In a bowl, pour the crushed biscuits and add the melted butter. Mix well until the biscuits are completely coated with butter.
3. Forming the base: Pour the mixture into a springform pan (22 cm diameter is ideal) and level it with the back of a spoon. Make sure it is even and compact.
4. Cooling: Place the pan in the refrigerator for about 30 minutes to harden.

Step 2: Preparing the lemon cream

1. Melting the butter: In a double-bottomed saucepan, melt the butter over a water bath. This helps maintain a constant temperature and prevents the butter from burning.
2. Mixing the eggs: In a separate bowl, beat the eggs with sugar, lemon juice, and lemon zest. Mix well until the sugar dissolves.
3. Combining the ingredients: Pour the egg mixture over the melted butter and stir continuously. Keep the saucepan over the water bath and continue stirring for about 15 minutes until the cream thickens and becomes smooth.
4. Adding gelatin: Meanwhile, soak the gelatin in cold water for 5-10 minutes. After the cream has thickened, remove it from the heat and add the squeezed gelatin, stirring until completely dissolved.
5. Cooling the cream: Allow the cream to cool, stirring occasionally to prevent a crust from forming.

Step 3: Incorporating the whipped cream

1. Whipping the cream: In another bowl, whip the whipping cream with a little sugar (about 1-2 tablespoons) until it becomes firm.
2. Combining the ingredients: Gently fold the whipped cream into the lemon cream using a spatula and mixing from bottom to top to maintain the airy texture.

Step 4: Assembling the cake

1. Pouring the cream: Pour the lemon cream over the biscuit base, leveling the surface with a spatula.
2. Cooling: Place the cake in the refrigerator for at least 4 hours, but ideally leave it overnight to set well.

Step 5: Preparing the topping

1. Mixing the ingredients: In a small saucepan, mix the Tortagel with sugar, lemon juice, and water. Place on the heat and let it boil for a few minutes, stirring constantly.
2. Cooling: After boiling, let the mixture cool slightly, then add the food coloring if desired.
3. Pouring over the cake: Once the Bavarian cake has set, pour the glaze over it and let it chill again in the refrigerator for 3-4 hours until solidified.

Decorating the Cake

When you are ready to serve the cake, carefully remove it from the pan. You can decorate with lemon slices or - as I chose - with sugar roses for an elegant look. This personal touch adds a splash of creativity and originality to your dessert.

Practical Tips

- Biscuits: You can use any type of biscuits you prefer, but digestive biscuits or petit beurre provide an ideal texture.
- Gelatin: If you don't have gelatin, you can use agar-agar as an alternative to keep the cream firm.
- Cream: Make sure the cream is cold for better whipping.
- Variations: You can add vanilla flavor or herbs like mint to give a different note to the cake.

Calories and Nutritional Benefits

A serving of Lemon Bavarian Cake contains approximately 350-400 calories, being a combination of carbohydrates from biscuits, healthy fats from butter and cream, as well as vitamins and antioxidants from lemon. Lemon not only adds a delicious taste but is also rich in vitamin C, contributing to better immunity.

Frequently Asked Questions

- Can I use other fruits instead of lemon? Yes, you can try lime, orange, or even berries to achieve a different flavor.
- How can I keep the cake longer? The cake keeps well in the refrigerator, covered with plastic wrap, for up to 5 days.
- Is it suitable for vegans? You can adapt the recipe using vegan butter and plant-based cream, but gelatin is not vegan, so you should use agar-agar.

Serving

This Lemon Bavarian Cake pairs perfectly with a cup of green tea or a glass of prosecco, bringing a pleasant contrast between sweet and sour. Each slice will bring a smile to the faces of your loved ones.

I hope this recipe inspires you to create a special dessert! Whether you prepare it for a special occasion or simply to treat yourself, the Lemon Bavarian Cake is definitely an excellent choice. Enjoy!