Kiwi Cake with Lemon Cream – A Refreshing Delight
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Servings: 12 servings
Welcome to the world of culinary refinement! Today, I will present to you a recipe for kiwi cake with lemon cream, a dessert that perfectly combines the freshness of fruit with the creamy texture of the cream. This cake is ideal for hot summer days, as well as for any special occasion. So, get ready to impress your guests with this delicious and colorful cake!
About the recipe
This recipe has its origins in cooking traditions that emphasize the use of fresh and seasonal ingredients. Our kiwi and lemon cream cake not only looks fabulous but also offers an unforgettable taste experience. The combination of lemon and kiwi brings a perfect balance between acidity and sweetness, turning each slice into an explosion of flavors.
Ingredients needed
For the sponge:
- 8 large eggs (at room temperature)
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 1 packet of baking powder Dr. Oetker (about 10 g)
For the lemon cream:
- 500 ml milk
- 5 tablespoons of sugar
- 3 egg yolks
- 200 g butter (at room temperature)
- 1 packet of vanilla sugar
- Juice of 1 lemon
- 1 whole lemon (sliced)
- ½ packet of whipped cream stabilizer Dr. Oetker
For the syrup:
- 200 ml espresso (strong coffee)
- 2 or 3 tablespoons of rum Dr. Oetker
- 3 tablespoons of Amaretto
- 5 tablespoons of sugar
For decoration:
- 3 kiwi (sliced)
- 2 or 3 tablespoons of shredded coconut
- A bag of crushed almonds (for decoration)
Step by step – Preparation guide
1. Preparing the sponge
We start by separating the eggs, placing the egg whites in a large bowl and the yolks in another. We add a pinch of salt to the egg whites and begin to beat them with a mixer until stiff peaks form. Then, we start adding the sugar, one tablespoon at a time, mixing well each time to ensure it is completely dissolved.
Once the egg whites are well beaten, we add the yolks one by one, continuing to mix. Now it's time to incorporate the flour. We mix the flour with the baking powder and add it gradually, one tablespoon at a time, folding gently with a spatula to avoid losing the air in the mixture.
After the mixture is smooth, we prepare a springform pan lined with parchment paper. We pour the batter into the pan and place it in a preheated oven at 180 °C for about 45 minutes. We do the toothpick test to check if the sponge is baked: if the toothpick comes out clean, the sponge is ready!
2. Preparing the lemon cream
While the sponge is baking, we dedicate ourselves to making the lemon cream. In a saucepan, we heat the milk along with the butter and sugar, stirring constantly until the sugar melts. Once we have a smooth mixture, we remove the saucepan from the heat.
In a separate bowl, we mix the egg yolks with the vanilla sugar. We add the warm milk mixture to the yolks, mixing quickly. We place everything in a double boiler, stirring constantly until the cream thickens. This may take a few minutes.
Meanwhile, we take the whole lemon, slice it, and put it in the food processor along with the lemon juice. We blend everything until we obtain a fine paste, which we transfer to a saucepan with 5-6 tablespoons of sugar. We simmer it over low heat, stirring, until it becomes homogeneous.
Once both creams are ready, we combine them in a bowl and add half of the whipped cream stabilizer. We mix well and let the cream chill in the refrigerator for at least an hour.
3. Assembling the cake
Once the sponge has cooled, we cut it in half. We prepare a syrup from cooled espresso, rum, and Amaretto, to which we add the sugar. We generously soak the first half of the sponge, then spread a generous portion of lemon cream on top. We place the second half of the sponge on top and repeat the process with the cream.
4. Finishing the cake
To give it a special look, we cover the sides of the cake with crushed almonds, sprinkling them with the help of a small bag. We decorate the cake with artfully arranged kiwi slices and sprinkle shredded coconut on top for an extra touch of flavor and aesthetics.
5. Serving
We let the cake chill in the refrigerator for a few hours to allow the cream to set well. When you are ready to serve, cut generous slices and enjoy every bite. It pairs perfectly with a cup of tea or coffee, but also with a glass of prosecco for an added touch of elegance.
Suggestions and variations
If you want to experiment, you can replace the kiwi with other seasonal fruits, such as strawberries or peaches, to create unique variations of this cake. Additionally, for an extra flavor boost, you can add a few fresh mint leaves to the decoration.
Nutritional benefits
This cake is an excellent source of vitamins, thanks to the kiwi and lemon content, which are rich in vitamin C. Additionally, the butter and almonds provide healthy fats to the diet.
Frequently asked questions
1. Can I use whole wheat flour for the sponge?
- Yes, but keep in mind that the texture will be different, and the sponge will be denser.
2. How can I make the cream less sweet?
- Reduce the amount of sugar in the recipe, adjusting to your taste.
3. Can I make the cake a day in advance?
- Absolutely! The cake will gain more flavor if left to rest overnight in the refrigerator.
Now that you have all the necessary information, all that's left is to put on your apron and start preparing this kiwi cake with lemon cream. Every bite will be a true celebration of flavor! Enjoy!
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Servings: 12 servings
Welcome to the world of culinary refinement! Today, I will present to you a recipe for kiwi cake with lemon cream, a dessert that perfectly combines the freshness of fruit with the creamy texture of the cream. This cake is ideal for hot summer days, as well as for any special occasion. So, get ready to impress your guests with this delicious and colorful cake!
About the recipe
This recipe has its origins in cooking traditions that emphasize the use of fresh and seasonal ingredients. Our kiwi and lemon cream cake not only looks fabulous but also offers an unforgettable taste experience. The combination of lemon and kiwi brings a perfect balance between acidity and sweetness, turning each slice into an explosion of flavors.
Ingredients needed
For the sponge:
- 8 large eggs (at room temperature)
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 1 packet of baking powder Dr. Oetker (about 10 g)
For the lemon cream:
- 500 ml milk
- 5 tablespoons of sugar
- 3 egg yolks
- 200 g butter (at room temperature)
- 1 packet of vanilla sugar
- Juice of 1 lemon
- 1 whole lemon (sliced)
- ½ packet of whipped cream stabilizer Dr. Oetker
For the syrup:
- 200 ml espresso (strong coffee)
- 2 or 3 tablespoons of rum Dr. Oetker
- 3 tablespoons of Amaretto
- 5 tablespoons of sugar
For decoration:
- 3 kiwi (sliced)
- 2 or 3 tablespoons of shredded coconut
- A bag of crushed almonds (for decoration)
Step by step – Preparation guide
1. Preparing the sponge
We start by separating the eggs, placing the egg whites in a large bowl and the yolks in another. We add a pinch of salt to the egg whites and begin to beat them with a mixer until stiff peaks form. Then, we start adding the sugar, one tablespoon at a time, mixing well each time to ensure it is completely dissolved.
Once the egg whites are well beaten, we add the yolks one by one, continuing to mix. Now it's time to incorporate the flour. We mix the flour with the baking powder and add it gradually, one tablespoon at a time, folding gently with a spatula to avoid losing the air in the mixture.
After the mixture is smooth, we prepare a springform pan lined with parchment paper. We pour the batter into the pan and place it in a preheated oven at 180 °C for about 45 minutes. We do the toothpick test to check if the sponge is baked: if the toothpick comes out clean, the sponge is ready!
2. Preparing the lemon cream
While the sponge is baking, we dedicate ourselves to making the lemon cream. In a saucepan, we heat the milk along with the butter and sugar, stirring constantly until the sugar melts. Once we have a smooth mixture, we remove the saucepan from the heat.
In a separate bowl, we mix the egg yolks with the vanilla sugar. We add the warm milk mixture to the yolks, mixing quickly. We place everything in a double boiler, stirring constantly until the cream thickens. This may take a few minutes.
Meanwhile, we take the whole lemon, slice it, and put it in the food processor along with the lemon juice. We blend everything until we obtain a fine paste, which we transfer to a saucepan with 5-6 tablespoons of sugar. We simmer it over low heat, stirring, until it becomes homogeneous.
Once both creams are ready, we combine them in a bowl and add half of the whipped cream stabilizer. We mix well and let the cream chill in the refrigerator for at least an hour.
3. Assembling the cake
Once the sponge has cooled, we cut it in half. We prepare a syrup from cooled espresso, rum, and Amaretto, to which we add the sugar. We generously soak the first half of the sponge, then spread a generous portion of lemon cream on top. We place the second half of the sponge on top and repeat the process with the cream.
4. Finishing the cake
To give it a special look, we cover the sides of the cake with crushed almonds, sprinkling them with the help of a small bag. We decorate the cake with artfully arranged kiwi slices and sprinkle shredded coconut on top for an extra touch of flavor and aesthetics.
5. Serving
We let the cake chill in the refrigerator for a few hours to allow the cream to set well. When you are ready to serve, cut generous slices and enjoy every bite. It pairs perfectly with a cup of tea or coffee, but also with a glass of prosecco for an added touch of elegance.
Suggestions and variations
If you want to experiment, you can replace the kiwi with other seasonal fruits, such as strawberries or peaches, to create unique variations of this cake. Additionally, for an extra flavor boost, you can add a few fresh mint leaves to the decoration.
Nutritional benefits
This cake is an excellent source of vitamins, thanks to the kiwi and lemon content, which are rich in vitamin C. Additionally, the butter and almonds provide healthy fats to the diet.
Frequently asked questions
1. Can I use whole wheat flour for the sponge?
- Yes, but keep in mind that the texture will be different, and the sponge will be denser.
2. How can I make the cream less sweet?
- Reduce the amount of sugar in the recipe, adjusting to your taste.
3. Can I make the cake a day in advance?
- Absolutely! The cake will gain more flavor if left to rest overnight in the refrigerator.
Now that you have all the necessary information, all that's left is to put on your apron and start preparing this kiwi cake with lemon cream. Every bite will be a true celebration of flavor! Enjoy!