Cake with lemon cream, sour cherries, and mint jelly

Lemon cream cake with sour cherries and mint jelly

The culinary journey I propose today will lead you to a refined delight, perfect for adding a touch of elegance to any meal. Imagination was at work when, from a simple idea of making a cake from egg whites, this spectacular cake was born. With a light and airy base, a velvety lemon cream, savory sour cherries, and a refreshing mint jelly, this dessert is certainly a treat worth the effort!

Preparation time: 30 minutes
Baking time: 30 minutes
Chilling time: 3 hours
Total time: 4 hours
Number of servings: 8

Ingredients

For the base:
- 3 egg whites
- 6 tablespoons of sugar
- 50 ml milk
- 3 tablespoons of oil
- A pinch of salt
- 2 tablespoons of poppy seeds
- A pinch of baking powder
- Lemon essence
- Vanilla sugar

For the cream:
- One packet of lemon cream
- 250 ml milk
- 2-3 tablespoons of sour cherry jam
- Sour cherry syrup (to taste)
- 1 packet of gelatin

For the mint jelly:
- 50 ml mint syrup
- 50 ml water
- 1 packet of gelatin

A brief history of the recipe

Cream cakes have always been a symbol of celebrations and special moments. This lemon cream cake with sour cherries and mint jelly combines tradition with innovation, bringing together contrasting flavors and varied textures. Lemons have been appreciated throughout history not only for their flavor but also for their nutritional properties, while sour cherries add a touch of sophistication and a deep taste. The mint jelly perfectly finishes this dessert, providing a surprising refreshment.

Step by step: Preparing the cake

1. Preparing the base

We start by preparing the base. In a large bowl, beat the egg whites with a pinch of salt until they become frothy and double in volume. This step is essential for obtaining a light and airy base. Gradually add the sugar, continuing to mix until the sugar is completely dissolved and you achieve a glossy foam.

Helpful tip: Make sure the bowl and utensils are completely clean and dry. Grease can prevent the foam from forming correctly.

Then add the milk, oil, lemon essence, and vanilla sugar. Gently mix to integrate the ingredients. In another bowl, combine the flour, baking powder, and poppy seeds, then gradually incorporate them into the egg white mixture, carefully mixing to avoid losing air from the composition.

Pour the mixture into a springform pan greased with oil and dusted with flour. Bake the base in a preheated oven at 160°C for about 30 minutes. Check with a toothpick: if it comes out clean, the base is ready!

2. Preparing the cream

Once the base has completely cooled, we start working on the cream. In a bowl, mix the milk with the lemon cream powder using a mixer until the cream thickens. Avoid adding sugar, as the sweetness will come from the sour cherry jam.

Prepare the gelatin according to the instructions on the package. After it has hydrated, add it to the lemon cream and mix well. Place the cream in the refrigerator for 10-15 minutes to firm up a bit.

3. Preparing the mint jelly

For the mint jelly, combine the mint syrup with water and the prepared gelatin. Mix well and refrigerate for 10-15 minutes to cool and start thickening.

4. Assembling the cake

Now that all the components are ready, it's time to assemble the cake! Place a piece of plastic wrap on the bottom of the springform pan. Place the first base, which you will soak with mint syrup mixed with a little water. Add the lemon cream and ensure it is evenly distributed. Place the second base, which is also soaked with syrup.

Finally, pour the mint jelly over the cake. Cover everything with plastic wrap and refrigerate for at least 3 hours to firm up.

5. Serving the cake

After the cake has set well, carefully remove the edges of the pan, take off the wrap, and transfer the cake to a serving platter. You can decorate with the remaining cream or leave it simple, depending on your preferences. The cake can be served with a glass of lemonade or green tea to complement the flavors.

Variations and tips

- Fruit variations: Instead of sour cherries, you can use raspberries or blueberries for a different taste.
- Lemon cream: If you want an even more intense flavor, add fresh lemon zest to the cream.
- Fruit jelly: You can experiment with other jelly flavors, such as strawberries or berries.

Nutritional benefits

This cake is not only delicious but also offers some nutritional benefits. Lemons are rich in vitamin C, and sour cherries contain antioxidants that help strengthen the immune system. Additionally, using egg whites reduces the fat content of the cake, making it a healthier choice.

Frequently asked questions

- Can I use whole eggs instead of egg whites?
It is not recommended, as the base will become denser. Egg whites help maintain an airy texture.

- How can I enhance the flavor of the mint jelly?
You can add a few chopped fresh mint leaves to the mint syrup for a more intense flavor.

- Is this cake suitable for vegans?
You can adapt the recipe using vegan alternatives for egg whites and gelatin.

This lemon cream cake with sour cherries and mint jelly is not just a dessert; it is a culinary experience. So put on your cooking apron and get ready to impress with this delight! Happy cooking!