Lemon Cake

The lemon cream cake with white chocolate glaze is a refined dessert, perfect for any occasion, from anniversaries to delightful family gatherings. This recipe, featuring a fluffy base, a fine cream, and a decadent glaze, will delight everyone's taste buds. Additionally, its elegant appearance makes it a true visual treat. In the following lines, I will guide you step by step in making this delicious cake.

Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 3 hours
Total: 4 hours
Servings: 12

Ingredients

For the base:
- 6 eggs
- 7 tablespoons of flour
- 7 tablespoons of sugar
- 4 tablespoons of water
- 5 tablespoons of oil
- 1 packet of baking powder
- Vanilla essence
- A pinch of salt

For the cream:
- 700 ml of milk
- 3 tablespoons of cornstarch
- Juice from 1 lemon
- 200 g of butter (at room temperature)
- 7 tablespoons of sugar (depending on sweetness preference)

For the glaze:
- 200 g of white chocolate
- 2 tablespoons of milk
- A pinch of butter

For the syrup:
- 3 tablespoons of sugar
- 2 cups of water (approximately 150 ml)

Preparing the base

1. Preparing the ingredients: Start by separating the egg whites from the yolks. Ensure the bowls are clean and grease-free to achieve a perfect meringue.

2. Beating the egg whites: In a bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to mix until you achieve a shiny and firm meringue. This step is crucial, as well-beaten meringue will make the base fluffy.

3. Mixing the yolks: In another bowl, mix the yolks with water and oil. Combine the ingredients well. Then, add this mixture to the egg whites, gently folding with a spatula to avoid losing air from the meringue.

4. Adding the dry ingredients: Sift the flour and baking powder over the egg mixture. Use a spatula to incorporate the flour, mixing carefully to achieve a smooth batter.

5. Baking the base: Line a rectangular baking tray with parchment paper and pour the batter evenly. Bake in a preheated oven at 180°C for about 30 minutes. Check for doneness using a toothpick test – if it comes out clean, the base is ready.

6. Cooling: Remove the base from the oven and let it cool completely on a rack.

Preparing the cream

1. Mixing the ingredients: In a saucepan, combine the sugar and cornstarch. Gradually add the milk, stirring continuously to avoid lumps.

2. Boiling the cream: Place the saucepan over medium heat and stir until the cream thickens, reaching a consistency similar to sour cream. Add the lemon juice and mix well.

3. Cooling the cream: Strain the cream through a sieve to achieve a smooth texture and let it cool. Cover with plastic wrap to prevent a skin from forming.

4. Incorporating the butter: Once the cream has cooled, add the cubed butter and mix with a mixer until smooth.

Preparing the syrup

1. Making the syrup: In a small saucepan, caramelize the sugar until golden, then add the water. Let it boil for a few minutes, stirring to dissolve the sugar.

Assembling the cake

1. Cutting the base: Once the base has cooled, cut it horizontally in half and then each half into two, resulting in four layers.

2. Layering: Place the first layer of the base on a platter and soak it with the prepared syrup. Add a layer of cream and place the second layer on top. Continue this process until the last layer, leaving some cream for decoration on top.

3. Cooling: Refrigerate the cake for about an hour to set the cream.

Preparing the glaze

1. Melting the chocolate: In a small saucepan, combine the white chocolate with the milk and butter. Use low heat to melt the ingredients, stirring constantly to avoid burning.

2. Glazing the cake: Once the glaze has cooled slightly, pour it evenly over the cake. Let it chill in the refrigerator for another two hours to set.

Serving

When the cake is completely cooled and the glaze has set, it is ready to be served. Cut into portions and enjoy each slice! This cake pairs perfectly with a cup of tea or coffee, but can also be enjoyed alongside a glass of fresh lemonade for a refreshing contrast.

Useful tips

- Variations: You can add lemon or orange zest to the cream for an extra flavor boost. Additionally, instead of white chocolate glaze, you can use dark or milk chocolate, depending on your preference.
- Sweetening the cream: Try adjusting the amount of sugar in the cream based on how sweet you prefer the dessert.
- Storing the cake: This cake keeps well in the refrigerator for 3-4 days, but it is so delicious that it might not last that long!
- Frequently asked questions:
- Can I use a different type of oil? Yes, you can use sunflower oil or coconut oil for a different flavor.
- How can I make the base more colorful? Add a few drops of food coloring to the batter for a more playful appearance.

Nutritional benefits

This cake, although a dessert, contains ingredients that can offer some nutritional benefits. Milk provides calcium, while lemon offers vitamin C, an important antioxidant for the immune system. Using natural butter in the cream provides healthy fats, but it is essential to consume this dessert in moderation.

In conclusion, the lemon cream cake with white chocolate glaze is not just a simple dessert, but a true culinary masterpiece that promises to bring a smile to anyone who enjoys it. Whether you prepare it for a special occasion or simply to indulge yourself, this recipe will bring joy and satisfaction in every slice. So, put on your favorite song in the background and start making this delicacy!