Lemon cream cake

Lemon Cream Cake - A Delight for the Whole Family

If you are looking for a dessert recipe that will impress all your loved ones, you have come to the right place! The lemon cream cake is not just a sweet indulgence, but also an explosion of refreshing flavors, perfect for any occasion. This recipe is cherished by many, and the combination of the fluffy base and the smooth lemon cream makes it truly irresistible.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12-16

Necessary ingredients:

For the base:
- 10 large eggs (ideally at room temperature)
- 10 tablespoons of flour (sifted to avoid lumps)
- 9 tablespoons of sugar
- 4 and a half tablespoons of oil (preferably sunflower or olive)
- 4 and a half tablespoons of water
- 1 packet of baking powder
- A pinch of salt

For the lemon cream:
- 700 ml of milk (use whole milk for a richer cream)
- 7 tablespoons of sugar
- 5 heaping tablespoons of flour
- 1 package of high-quality butter (minimum 82% fat)
- Zest and juice of 1 lemon (choose an organic lemon to avoid pesticides)

For decoration:
- Coconut flakes (optional, but adds a crunchy and aesthetic touch)

Useful tips about ingredients:
- Eggs: Make sure they are at room temperature for better incorporation into the mixture.
- Sugar: You can adjust the amount of sugar according to your preferences; for example, you can use brown sugar for a caramelized note.
- Oil: Use olive oil for a more intense flavor or sunflower oil for a neutral taste.
- Lemon: Freshly grated lemon zest will add extra flavor and enhance the taste of the cream.

Step-by-step preparation:

1. Preparing the base:
- Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until they become a glossy foam.
- Gradually add the sugar, continuing to mix until you obtain a firm and shiny foam.
- In another bowl, mix the yolks with the oil and water, like for mayonnaise. Blend well.
- Pour the yolk mixture over the egg whites, then add the sifted flour. Gently fold with a spatula, using up-and-down motions to avoid losing air from the mixture.
- Transfer the mixture to a baking tray lined with parchment paper and a little oil. Smooth the surface gently.
- Preheat the oven to 180°C and bake the base for 25-30 minutes, or until it passes the toothpick test (the toothpick should come out clean).

2. Preparing the lemon cream:
- In a pot, combine the flour with the sugar, then gradually add the cold milk, whisking to avoid lumps.
- Place the pot over low heat and bring the mixture to a boil, stirring constantly with a whisk until it thickens and reaches the consistency of pudding.
- Once the cream has thickened, add the lemon juice and zest. Let it cool slightly, but not completely (to room temperature).
- In another bowl, beat the butter until fluffy. Add 2-3 tablespoons of the pudding to the butter, mixing well after each addition.

3. Assembling the cake:
- Once the base has completely cooled, cut it into 3 equal horizontal layers.
- Place the first layer on a platter and spread a portion of the lemon cream evenly on top.
- Place the second layer, repeat the process with the cream, then place the last layer on top.
- Spread the remaining cream on top and decorate with coconut flakes.
- Let the cake chill in the refrigerator for a few hours, ideally overnight, for the flavors to blend perfectly.

Serving suggestions:
- This cake pairs wonderfully with a scoop of vanilla ice cream or a berry sauce. You can also add a few fresh mint leaves for an elegant touch.

Frequently asked questions:
1. Can I use another type of flour?
- You can try whole wheat flour for a healthier version, but the texture may be different.
2. How can I make the cake less sweet?
- Reduce the amount of sugar in the cream, but remember that sugar also helps stabilize the cream.
3. Can I replace the milk with a plant-based alternative?
- Yes, you can use almond or soy milk, but make sure it is unsweetened to maintain the flavor balance.

Nutritional benefits:
This cake is not only delicious but also packed with nutrients. Eggs are a good source of protein, and lemon provides a healthy dose of vitamin C, contributing to strengthening the immune system.

Possible variations:
- You can add fresh fruits between the layers of cream, such as raspberries or strawberries, for a fruity note.
- Replace the coconut flakes with ground nuts for a crunchy decoration.

I hope you enjoy this recipe! The lemon cream cake will surely become one of your favorites, perfect for any occasion. Enjoy!