Cake with layers, lemon cream, and cherry jelly

Layer cake with lemon cream and cherry jelly - a delicacy that perfectly combines textures and flavors, making it an ideal choice for any occasion. The refreshing taste of lemon blends harmoniously with the sweetness of cherries, while the delicate layers simply melt in your mouth. This recipe is not only simple but also extremely satisfying, even for those with little kitchen experience. Let's start the culinary adventure!

Preparation time: 30 minutes
Baking time: 48-60 minutes
Total time: 1 hour and 30 minutes
Number of servings: 12

Ingredients:

*For the layers (38x25 cm tray):*
- 4 egg yolks
- 12 tablespoons sugar
- 12 tablespoons warm milk
- 12 tablespoons oil
- 1 packet baking powder
- Flour as needed (approximately 690 g, depending on the type of flour)
- A pinch of salt
- Vanilla (essence or vanilla sugar)
- Zest of 1 lemon

*For the lemon cream:*
- 4 egg yolks
- 200 g powdered sugar
- 500 ml milk
- 1 packet lemon pudding (from Dr. Oetker)
- Juice and zest of 2 lemons
- Vanilla (essence or vanilla sugar)
- 250 g butter (82% fat)

*For the cherry jelly:*
- 300 ml cherry syrup (from a can)
- 30 g cornstarch
- Powdered sugar

Preparation:

1. Preparing the layers:
In a large bowl, mix the egg yolks with the sugar until the mixture becomes light in color and frothy. Add the warm milk in which you dissolved the baking powder, the oil, salt, and vanilla, then the lemon zest. Mix well to combine all ingredients.

*Helpful tip:* Make sure the milk is warm, not hot, to avoid cooking the yolks. This is an important step to achieve a fine texture for the layers.

2. Start adding the flour gradually, mixing continuously, until you obtain a non-sticky but firm dough that can be rolled out. The amount of flour may vary, so add it gradually until the dough becomes homogeneous.

3. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes. This step helps relax the gluten, making the layers even more delicate.

4. After the dough has rested, divide it into four equal parts. Use a 38x25 cm tray (or a smaller tray if you prefer thicker layers) and line the bottom with parchment paper.

5. Roll out each part of the dough on a floured surface, forming thin layers. Place each layer in the tray and bake at 170 degrees Celsius for 12-15 minutes or until golden. It is important to monitor the layers during baking to avoid drying out.

6. Let the layers cool on top of each other, interleaved with parchment paper to prevent sticking.

2. Preparing the lemon cream:
In a saucepan, heat the milk. In a separate bowl, mix the egg yolks with the powdered sugar, then add the lemon pudding, juice and zest of the lemons, as well as the vanilla.

*Useful trick:* You can use coconut milk for an exotic touch, but make sure to consider the desired consistency of the cream.

3. Once the milk is warm, transfer the egg yolk mixture to the saucepan and stir continuously with a whisk. Cook over low heat until the mixture thickens. It is essential not to let the mixture boil, or it risks curdling.

4. Once the cream has thickened, place a piece of plastic wrap directly on its surface to prevent a skin from forming. Let it cool completely.

5. Preparing the cherry jelly:
In another bowl, dilute the cornstarch with a little cold water. In a saucepan, heat the cherry syrup and add the cornstarch mixture. Stir constantly until it thickens, then let it cool.

6. Assembling the cake:
Place the first layer on a platter, followed by a layer of lemon cream. Add a little cherry jelly and cover with the second layer. Continue with a layer of cherry jelly on the second layer, then place the third layer with lemon cream. Finally, place the last layer on top and sprinkle with powdered sugar for an elegant appearance.

7. It is important to let the cake chill in the refrigerator for a few hours, ideally overnight, for the layers to soften and the flavors to meld.

Serve with style:
The cake is cut with a sharp knife to obtain beautiful portions. You can serve it alongside a scoop of vanilla ice cream or with a fragrant tea for a pleasant contrast between warm and cold.

Nutritional benefits:
This cake is a source of energy due to its sugar content, and lemon provides a boost of vitamin C. Additionally, the butter contributes to the intake of healthy fats, essential for a balanced diet.

Frequently asked questions:
1. Can other fruits be used for the jelly?
Yes, you can experiment with other fruits, such as raspberries or blueberries, to create different combinations.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream and jelly, and the lemon flavor will balance the sweetness.

3. Can I use whole eggs instead of yolks?
Although it is recommended to use only yolks for a finer texture, you can experiment with whole eggs, but the result will be different.

This layer cake with lemon cream and cherry jelly is not only a delicious dessert but also a wonderful way to bring smiles to the faces of your loved ones. So, don't hesitate to try it and personalize it to your taste! Enjoy!