Lemon cake a la Gaby_d

Lemon Cake 'a la Gaby_d' - An explosion of freshness and flavor

Preparation time: 40 minutes
Baking time: 30 minutes
Total time: 70 minutes
Number of servings: 12

If you are looking for a quick and delicious dessert, Gaby_d's lemon cake is the perfect solution! This recipe combines a fluffy egg base with a fine lemon cream, topped with a light glaze, creating an unforgettable culinary experience. It is perfect for any occasion, whether you are celebrating a birthday or simply want to treat yourself to something sweet.

A bit of history: Lemon cakes have been appreciated over time for their refreshing taste and perfect balance between sweet and sour. They have become a symbol of summer refreshment, but can be enjoyed in any season.

Ingredients:

For the base:
- 7 eggs
- 7 tablespoons of sugar
- 7 tablespoons of flour
- 3 tablespoons of oil
- 3 tablespoons of water
- A pinch of salt

For the cream:
- 500 ml of milk
- 3 and 1/2 tablespoons of flour or cornstarch (I recommend 2 tablespoons of flour and 1 tablespoon of cornstarch for a finer texture)
- 5-6 tablespoons of sugar
- 1 package of butter (80% fat)
- Zest and juice of one lemon

For the glaze:
- 100 ml of sweetened liquid cream
- 100 ml of high-fat sour cream
- 1/3 bottle of lemon essence Dr. Oetker or lemon juice
- 2 heaping tablespoons of sugar

Preparing the base:

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that the bowl in which you beat the egg whites is clean and free of grease to achieve a perfect foam.

2. Beating the egg whites: Place the egg whites in a large bowl, add a pinch of salt, and mix at high speed until foamy. Gradually add the sugar and continue mixing until it completely dissolves and you achieve a glossy foam.

3. Preparing the yolks: In another bowl, beat the yolks with the oil, as for mayonnaise. Add the water and mix well.

4. Combining the ingredients: Add the yolk mixture over the egg whites and gently fold in the sifted flour using a spatula, with up-and-down movements (not circular, to avoid losing air from the foam).

5. Baking: Pour the batter into a baking pan lined with parchment paper (20x27 cm) and level the surface. Preheat the oven to 170°C and bake the base for about 30 minutes, or until golden and passes the toothpick test. Let it cool completely.

Preparing the cream:

1. Beating the butter: Start by mixing the butter at room temperature until fluffy.

2. Preparing the pudding: In a double-bottomed pot, mix the flour and sugar. Gradually add the cold milk, constantly stirring with a whisk to avoid lumps. Place the mixture over low heat and cook, stirring constantly, until it thickens and reaches a pudding-like consistency.

3. Cooling the cream: Once the cream is ready, place the pot in another pot with cold water and stir occasionally to cool it quickly. Add the lemon juice and zest.

4. Combining the ingredients: When the cream reaches room temperature, fold in the beaten butter, mixing gently until you achieve a homogeneous mixture.

Assembling the cake:

1. Cutting the base: Carefully peel the parchment paper off the cooled base and cut it into 3 horizontal layers.

2. Assembly: Place the first layer on a serving platter, spread half of the cream evenly, then place the second layer and spread the remaining cream. Finally, place the last layer of the base.

Preparing the glaze:

1. Mixing the ingredients: In a bowl, combine the cream, sour cream, sugar, and lemon essence (or lemon juice). Mix well until you achieve a smooth and fluffy mixture.

2. Applying the glaze: Spread the glaze evenly over the cake and, for an artistic touch, draw lines with a fork.

3. Cooling: Let the cake chill until the next day (or at least 4-5 hours) for the glaze to set and the flavors to combine. Then, slice and serve with joy!

Useful tips:

- Substitutions and variations: You can experiment with different flavors by adding a splash of vanilla extract to the cream or even a bit of peanut butter for a special touch.
- Serving: This cake pairs perfectly with a cup of green tea or a strong espresso. Additionally, vanilla ice cream alongside will add a creamy texture and a delicious contrast.
- Storage: The cake keeps well in the fridge for up to a week, but remember to cover it to prevent it from drying out.

Nutritional benefits:

This cake provides a combination of carbohydrates from sugar and flour, proteins from eggs, and healthy fats from butter. The lemon adds not only a refreshing taste but also a dose of vitamin C, known for its antioxidant properties.

Frequently asked questions:

1. Can I use free-range eggs? Yes, free-range eggs add a richer flavor and a more intense color to the base.
2. How can I avoid lumps in the cream? Make sure to mix the flour with the milk at room temperature and use a whisk to achieve a smooth mixture.
3. What can I use instead of butter? You can use margarine or a plant-based butter for a vegan option.

In conclusion, Gaby_d's lemon cake is not just a dessert, but an experience that will bring a smile to your face. Perfect for enjoying with family or friends, each slice will take you on a journey of flavors and textures. So, put on your apron and let's cook! Enjoy!