Lemon cake

Lemon Daisy Cake: A Refined and Fresh Dessert

Who doesn't love a delicious, fluffy, and fragrant cake that brings a touch of sunshine to every slice? The lemon daisy cake is a perfect choice for any occasion, whether it's a birthday, a party, or simply an afternoon spent at home. This quick and easy dessert offers a perfect balance between the tangy zest of lemon and the sweetness of the creams, while the daisy decorations give it a friendly and cheerful appearance. Let's get started!

Preparation time: 20 minutes
Baking time: 35-40 minutes
Total time: 1 hour
Servings: 12

Ingredients:

For the sponge:
- 8 eggs
- 8 tablespoons of flour
- 8 tablespoons of sugar
- 2 packets of vanilla sugar
- 1 packet of baking powder
- 1 lemon essence

For the cream:
- 2 eggs
- 300 ml milk
- 2 heaping tablespoons of flour
- 1 Rama margarine (250 g)
- 1 lemon essence

For the syrup:
- 4 tablespoons of sugar
- 200 ml water

For decoration:
- 500 ml Hulala liquid cream
- Daisies and decorative candies from Dr. Oetker

Let’s talk a bit about the history of the cake. This dessert has evolved over time, influenced by various cultures and culinary traditions. Lemon, a staple ingredient in many recipes, has been used to add a tangy and fresh flavor, and its combination with rich creams has created a delicious contrast. Today, lemon cake is often associated with holidays and special moments, becoming a symbol of joy and good taste.

Preparing the lemon cake starts with making the sponge. This will be the perfect base for the flavorful cream.

Step 1: Preparing the sponge

1. Separate the eggs. Place the egg whites in a large bowl and the yolks in another bowl. It’s important to ensure that no traces of yolk remain in the egg whites, as this can prevent the foam from forming properly.

2. Beat the egg whites with a pinch of salt until stiff peaks form. This step is essential for achieving a fluffy sponge. Make sure the bowl and utensils are completely clean to allow the egg whites to whip well.

3. In another bowl, whisk the egg yolks with the sugar and vanilla sugar until you achieve a creamy and light-colored mixture. Add the baking powder dissolved in a little lemon juice and the lemon essence, mixing well.

4. Sift the flour over the egg yolk mixture and gently fold it in with a wooden spoon. It’s vital not to mix too vigorously to keep the air in the egg whites.

5. Gently fold the beaten egg whites into the egg yolk mixture using up-and-down motions to avoid losing volume.

6. Pour the mixture into a greased rectangular baking pan lined with parchment paper. Bake at a moderate temperature (about 180°C) for 35-40 minutes, until the sponge turns golden and passes the toothpick test. Allow it to cool completely.

Step 2: Preparing the cream

1. In a bowl, mix the eggs with the sugar, flour, and milk using a whisk. Ensure there are no lumps for a smooth cream.

2. Pour the mixture into a saucepan and place it over low heat. Stir constantly until the mixture thickens and becomes a homogeneous paste. This step is important to prevent lumps from forming.

3. Once the cream has thickened, let it cool slightly, then add the lemon essence and cubed margarine. Stir well until the margarine completely melts and the cream becomes smooth.

Step 3: Preparing the syrup

1. In a saucepan, caramelize the 4 tablespoons of sugar until it turns golden. Be careful, as the sugar can burn quickly!

2. Carefully add the water to the saucepan and let the mixture simmer over low heat until the sugar completely dissolves. Allow the syrup to cool.

Step 4: Assembling the cake

1. Once the sponge has cooled completely, cut it into three equal layers.

2. Soak each layer of sponge with the cooled syrup using a pastry brush or a spoon.

3. Spread a generous layer of cream on each sponge layer, followed by a layer of whipped cream. This step will add an airy texture and delicious flavor.

4. Stack each sponge layer on top of one another to form the cake.

5. Finally, decorate the cake with the remaining whipped cream, daisies, and decorative candies. Be creative! You can also add lemon slices for an elegant and fresh look.

Serving Suggestions and Combinations

The lemon cake pairs perfectly with a cup of green tea or a glass of fresh lemonade, adding a refreshing touch. You can also serve this dessert with vanilla ice cream or a berry sauce for a delicious contrast.

Frequently Asked Questions

1. Can I replace the margarine?
Yes, you can use butter for a richer flavor, but make sure it's at room temperature for easy incorporation into the cream.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream and syrup, adjusting the taste according to your preferences.

3. Is it possible to use other flavors?
Sure! You can experiment with vanilla or orange essences to create a cake with different flavors.

4. What should I do if the sponge is burnt?
If the sponge becomes too dark, you can gently cut off the burnt top and use the rest for the cake. Be mindful of the baking time and oven temperature!

Nutritional Benefits

This lemon cake is a good source of protein due to the eggs and margarine. The lemon provides a boost of vitamin C, essential for the immune system. However, it's important to enjoy the dessert in moderation, considering its sugar content.

In conclusion, the lemon daisy cake is an excellent choice for an elegant dessert that will impress anyone. With its fluffy texture, smooth cream, and cheerful decoration, this cake is sure to become a favorite among family and friends. Don't forget to enjoy the cooking process and add your personal touch to each recipe! Enjoy your meal!