Lemon cream cake

Lemon cream cake is a dessert that perfectly combines the delicacy of the sponge with the freshness of a flavored cream, bringing a touch of sunshine to every slice. This recipe is not just a simple cake, but a true symphony of flavors, ideal for enjoying with loved ones. Moreover, it is an easy recipe to make, perfect for any occasion. Let's venture together into preparing this delicacy!

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Number of servings: 12

Ingredients

For the sponge:
- 7 eggs
- 7 tablespoons sugar
- 7 tablespoons flour
- 3 tablespoons oil
- 3 tablespoons water
- a pinch of salt

For the cream:
- 500 ml milk
- 3 tablespoons and 1/2 flour or cornstarch
- 4-5 tablespoons sugar (for those who love sweetness, I recommend 5 tablespoons)
- 1 package of butter (choose a quality butter for a perfect taste)
- the zest and juice of one lemon

For decoration:
- 100 ml sweetened liquid cream
- 100 ml high-fat sour cream
- 1 teaspoon lemon juice
- 2 tablespoons sugar

Step by Step

1. Preparing the sponge

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that the bowls are clean, without any trace of fat, so that the egg whites whip well.

2. Whipping the egg whites: In a bowl, add the egg whites and a pinch of salt. Whip them until they become a firm foam. Gradually add the sugar, continuing to whip until it dissolves completely. Test the consistency: it should form stiff peaks.

3. Preparing the yolks: In another bowl, whisk the yolks with the oil, like mayonnaise. Then, add water and mix well.

4. Combining the ingredients: Add the yolk mixture over the egg whites, along with the sifted flour. Sifting the flour is essential to avoid lumps in the sponge. Gently fold in from the bottom up with a wooden spoon. Remember, the mixing should be delicate!

5. Baking the sponge: Pour the mixture into a baking tray lined with parchment paper (a 20x27 cm tray is perfect). Level the surface and place the tray in a preheated oven at 180°C. Bake for 30-35 minutes, or until the sponge turns golden and passes the toothpick test.

6. Cooling the sponge: After baking, let the sponge cool completely on a wire rack.

2. Preparing the cream

1. Whipping the butter: In a bowl, whip the butter until it becomes fluffy. Choose a quality butter, as its taste will significantly influence the cream.

2. Preparing the milk mixture: In a double-bottomed pot, add the flour and sugar, then pour in the cold milk gradually, stirring constantly with a whisk to avoid lumps.

3. Thickening the cream: Place the pot over low heat and bring the mixture to a boil, stirring continuously with a wooden spoon until it thickens. Once the mixture reaches the consistency of pudding, remove it from the heat.

4. Cooling the cream: Place the pot in another pot with cold water, stirring occasionally to speed up cooling. Add the lemon juice and zest when the cream is nearly at room temperature.

5. Combining the butter with the cream: Gradually add the cooled cream over the butter in 2-3 batches, mixing well until homogeneous.

3. Assembling the cake

1. Cutting the sponge: Once the sponge has completely cooled, carefully remove the parchment paper and cut it into 3 horizontal layers.

2. Layering: Place the first layer of sponge on a serving plate, spread half of the cream evenly. Place the second layer, add the remaining cream, and cover with the last layer of sponge.

3. Preparing the decoration: In a bowl, mix the whipped cream, sour cream, sugar, and lemon juice. Initially mix on low speed, then increase to a higher setting until you achieve the desired consistency.

4. Decorating the cake: Spread the whipped cream over the cake and, using a fork, draw waves for an artistic appearance.

5. Cooling: Let the cake cool for a few hours before serving, to allow the flavors to blend perfectly.

Practical tips:

- Choose quality ingredients: The taste of the cake will largely depend on the quality of the ingredients. Use good quality butter and sugar to achieve a delicious result.
- Sifting the flour: Sifting the flour is not just a formality; it helps aerate the flour, making the sponge fluffier.
- Toothpick test: Ensure that the sponge is fully baked. A simple toothpick test will help you check if it is cooked inside.
- Customizing the recipe: You can try adding additional flavors, such as a bit of vanilla in the cream or even some fresh fruit between the layers of cake for a touch of freshness.

Calories and nutritional benefits

This lemon cream cake contains approximately 300 calories per serving, depending on the amount of sugar and cream used. Lemons are rich in vitamin C, which supports the immune system and contributes to healthy skin. Additionally, butter and sour cream provide healthy fats, but make sure to consume them in moderation.

Frequently asked questions

- Can I use quail eggs? Yes, you can use quail eggs, but you will need to adjust the proportions (about 4-5 quail eggs equal one chicken egg).
- How can I store the cake? It is best to store the cake in the refrigerator, covered with plastic wrap, to maintain its freshness.
- Can I replace the sour cream? Yes, you can use Greek yogurt instead of sour cream for a lighter and healthier taste.

Serving and combinations

Lemon cream cake pairs perfectly with a cup of green tea or a cold lemonade. You can serve it with a berry sauce for a delicious contrast of flavors. Additionally, vanilla ice cream alongside a slice of cake will add a decadent element.

Don't forget to share this recipe with family and friends, because every meal deserves a touch of indulgence. Enjoy!