Lemon cream and vanilla pudding cake

Lemon Cream and Vanilla Pudding Cake

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12

On a day when you want to sweeten a meeting with a loved one, this recipe for lemon cream and vanilla pudding cake is the perfect choice. This cake is not only a delight for the taste buds but also a way to create pleasant memories around a table, filled with warmth and joy.

A brief history of lemon cream cake

Lemon cakes have been appreciated over time for their delicious contrast between the acidity of citrus fruits and the sweetness of sugar. This delightful combination has brought smiles to the faces of many generations, and each recipe becomes a unique story in people's kitchens. Our lemon cream and vanilla pudding cake combines tradition with a touch of modernity, offering a delicate texture and intense flavor.

Ingredients

*For the layers:*
- 2 large eggs
- 120 g sugar
- Zest of 1 lemon
- 4 tablespoons milk
- 4 tablespoons oil
- 1 packet baking ammonia
- Vanilla essence (about 1 teaspoon)
- Flour (about 300-350 g)

*For the cream:*
- 500 ml milk
- 3 tablespoons flour
- 200 g sugar
- Juice of 2 lemons
- 200 g margarine (or butter for a richer taste)

*For the pudding:*
- 1 packet vanilla pudding
- 4 tablespoons sugar
- 400 ml lemon or orange juice (preferably freshly squeezed)

Preparing the layers

1. Mixing the ingredients: In a large bowl, beat the eggs together with the sugar and lemon zest until you obtain a homogeneous mixture. Add the milk, oil, vanilla essence, and ammonia. Continue mixing, then gradually incorporate the flour until you obtain a soft dough, similar to that for cookies.

2. Resting the dough: Cover the bowl with a clean towel and let the dough rest in the refrigerator for 30 minutes. This step is essential for obtaining tender layers.

3. Baking the layers: Divide the dough into four equal parts. Preheat the oven to 180°C. On a baking tray lined with parchment paper, roll out each portion of dough into thin layers. Bake them on the back of the tray for 10-12 minutes, being careful not to brown them. The layers should remain light in color.

Preparing the lemon cream

1. Heating the milk: In a saucepan, place the milk over medium heat along with the sugar. Stir until the sugar completely dissolves.

2. Preparing the flour mixture: In a separate bowl, mix the 3 tablespoons of flour with a bit of cold milk to form a smooth paste. Then, when the milk on the heat begins to boil, add this paste and continuously stir with a whisk to avoid lumps.

3. Finishing the cream: Continue stirring until the cream thickens. Add the margarine and mix until it completely melts. Turn off the heat and add the lemon juice. Mix well and let the cream cool.

Preparing the vanilla pudding

1. Boiling the juice: Place the lemon or orange juice in a saucepan over medium heat.

2. Mixing the pudding: In a bowl, mix the pudding packet with the 4 tablespoons of sugar and a bit of juice. When the juice in the saucepan starts to boil, add the pudding mixture and stir quickly to avoid lumps. Let it boil for 1 minute, then remove from heat.

Assembling the cake

1. Building the layers: Start with the first layer, spread a generous layer of cream, followed by the second layer. Add the vanilla pudding, then repeat the layers: layer, cream, layer, pudding. The last layer should be a layer.

2. Decorating: You can leave the cake as it is, or decorate it with a little powdered sugar or lemon slices for a more elegant look.

3. Cooling: Let the cake cool completely at room temperature, then place it in the refrigerator for a few hours, preferably overnight, for the flavors to blend perfectly.

Serving suggestions

The lemon cream and vanilla pudding cake pairs wonderfully with a cup of green tea or a fragrant espresso. Additionally, a scoop of vanilla ice cream alongside a slice of cake can turn dessert into an unforgettable experience.

Nutritional benefits

This cake brings benefits through the calcium content from milk and vitamin C from lemons, and using oil instead of butter can make the dish lighter. However, it is important to consume moderate portions, considering the sugar content.

Frequently asked questions

1. Can I use butter instead of margarine?
Yes, using butter will provide a richer flavor and creamier texture.

2. Is it possible to add other flavors to the cream?
Of course! You can try adding a few drops of almond essence or a teaspoon of vanilla extract for an even more complex taste.

3. How can I store the cake?
I recommend keeping it in the refrigerator, covered, to maintain freshness, and consuming it within 3-4 days.

Healthy variant

If you want a healthier version, you can replace the sugar with honey or maple syrup in the cream and pudding. Additionally, you can use whole wheat flour for an extra fiber boost.

This lemon cream and vanilla pudding cake is not just a dessert, but a true invitation to joy and sharing. Enjoy every moment spent in the kitchen and savor the final result!