Lemon cream cake

Lemon Cream Cake with Cocoa Layers

If you're looking for a quick yet impressive dessert, this lemon cream cake with cocoa layers is the perfect choice. The soaked layers and smooth lemon cream transform this dish into a true delicacy that is sure to impress everyone. I will guide you step by step through each stage of the recipe, so you achieve an outstanding result.

Total preparation time: 1 hour and 15 minutes (plus refrigeration time)
Number of servings: 12

The history of lemon cake is fascinating, with deep roots in international culinary traditions. It is a perfect combination of sweet and tangy lemon, and the cocoa layers add a touch of refinement. This recipe is inspired by a dear friend and is proof that cooking can be an art form.

Ingredients:

For the cocoa layer:
- 115 g flour
- 75 g sugar
- 3 eggs
- 1 and 1/2 tablespoons cocoa
- 1/2 teaspoon baking powder
- A pinch of salt

For the sponge:
- 6 tablespoons flour
- 4 tablespoons sugar
- 3 eggs
- 3 tablespoons water
- 1 teaspoon baking powder
- A pinch of salt
- A few drops of yellow food coloring (optional)

For the lemon cream:
- 500 ml milk
- 5 tablespoons cornstarch
- 8 tablespoons sugar
- 1 lemon (zest and juice)
- 200 g butter
- 1 tablespoon powdered sugar

For the syrup:
- 200 ml water
- 100 g sugar
- 2 teaspoons rum essence

For the chocolate glaze:
- 100 g milk chocolate
- 2 tablespoons liquid cream
- 1 teaspoon butter

Step by step:

1. Preparing the cocoa layer:
Start by preheating the oven to 180°C. In a large bowl, mix the eggs with the sugar and a pinch of salt for about 5-7 minutes, until the mixture doubles in volume and becomes frothy. Gradually add the flour mixed with baking powder and cocoa, folding gently with a spatula from the bottom up to avoid losing air. Divide the mixture into 3 equal parts and pour them into a loaf pan lined with parchment paper and greased with a little oil. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let the layers cool.

2. Preparing the sponge:
Whip the egg whites with a pinch of salt until stiff. When they are firm, gradually add the sugar and continue to whip until you achieve a stiff meringue. Add the egg yolks, water, flour mixed with baking powder, and food coloring if using. Divide the mixture into 2 equal parts and bake like the cocoa layer for 15 minutes.

3. Preparing the lemon cream:
In a saucepan, bring 450 ml of milk to a boil. In a bowl, mix the cornstarch with sugar and 50 ml of milk. When the milk starts to boil, remove the saucepan from heat, add the cornstarch mixture, and stir well. Return to heat and stir continuously until the cream thickens. Remove from heat, add the lemon zest and juice, and let the cream cool. Once cooled, whip the butter with powdered sugar until fluffy and gradually incorporate the lemon cream.

4. Preparing the syrup:
In a saucepan, bring sugar and water to a boil. Once the sugar has completely dissolved, remove from heat and add the rum essence.

5. Preparing the chocolate glaze:
Melt the chocolate together with the butter and liquid cream over a double boiler, stirring constantly to achieve a uniform mixture.

6. Assembling the cake:
On a rectangular platter, place one cocoa layer, soak it with syrup, add a layer of cream, followed by a sponge layer, syrup, cream, and then repeat this process: cocoa layer, syrup, cream. Finish with a final cocoa layer, syrup, and cream. After assembling, pour the chocolate glaze on top. Refrigerate the cake for at least 3 hours to set.

Serving suggestions:
For an extra touch of elegance, serve the cake with slices of fresh lemon or a dollop of whipped cream. This dessert pairs perfectly with a cup of fruit tea or a fragrant espresso.

Tips and useful advice:
- Make sure all ingredients are at room temperature before starting preparation to achieve the perfect texture.
- If you want to add a touch of originality, you can replace the rum essence with vanilla essence or add ground nuts to the lemon cream.
- The cake keeps well in the refrigerator for 3-4 days, but it certainly won't last that long!

Nutritional information:
Each serving of cake contains approximately 250 calories, making it a delicious choice that will delight your senses.

This lemon cream cake with cocoa layers is not just a dessert, but a culinary experience that combines the flavors of fresh lemon with the richness of chocolate. Take the time to prepare it and enjoy every bite! Enjoy your meal!