Lemon Cream Cake Recipe: a refreshing, easy-to-make dessert
Who doesn't love a delicious, refreshing cake that brings a smile to anyone's face? Today, I will share my favorite lemon cream cake recipe. This is a simple yet surprisingly refined recipe, perfect for any occasion. Whether you want to learn how to cook or are already an expert in the kitchen, this recipe will surely delight you.
Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 1 hour
Number of servings: 12
Ingredients for the layers:
- 1 egg
- 5 tablespoons cold water
- 5 tablespoons oil
- 1 and 1/2 teaspoons ammonia
- 100 g sugar
- 400-500 g flour
Ingredients for the cream:
- 500 ml milk
- 200 g sugar
- 150 g powdered sugar
- juice of one lemon
- grated zest of one lemon
- 5 tablespoons cornstarch
- 1 pack of margarine
Preparing the layers:
1. Mixing the ingredients: In a large bowl, beat the egg with the sugar until it becomes a homogeneous and fluffy mixture. Add the cold water and oil and continue mixing. Here, the ammonia plays an important role, so make sure to incorporate it well.
2. Adding the flour: Gradually add the flour, mixing until you obtain a dough that is easy to shape. It should be soft but not sticky. If necessary, add a little more flour.
3. Dividing and rolling out: Divide the dough into three equal parts. On a floured work surface, roll each part into thin sheets, the size of the tray you will use. It is important that the sheets are evenly rolled out for even baking.
4. Baking the layers: Preheat the oven to 180°C. Place each sheet on a baking tray lined with parchment paper and bake them one by one for 15-20 minutes or until they become lightly golden. Be careful not to leave them too long, or they will become too crispy.
Preparing the cream:
1. Heating the milk: In a saucepan, bring the milk to a boiling point.
2. Cooking the cornstarch: In a separate bowl, mix the cornstarch with the sugar and a few tablespoons of cold milk to prevent lumps from forming. Then, add the mixture to the hot milk, continuously stirring with a whisk to achieve a homogeneous consistency.
3. Cooking the cream: Let the cream simmer over low heat, stirring constantly, until it thickens. This step is essential for achieving a smooth texture.
4. Adding the lemon: Once the cream has thickened, remove it from the heat and add the lemon juice and zest. Here, the lemon adds a note of freshness and a revitalizing taste. Allow the cream to cool for a few minutes.
5. Incorporating the margarine: Add the cubed margarine to the warm cream and stir until it melts completely and is well incorporated.
Assembling the cake:
1. Layering the sheets: Place the first sheet on a platter, add a generous layer of cream, then place the second sheet and repeat the process. Finish with the last sheet.
2. Dusting with sugar: Sprinkle powdered sugar on top of the cake for an attractive appearance and sweet taste.
3. Cooling: Allow the cake to cool completely at room temperature, then refrigerate it for a few hours or, ideally, overnight. This step is crucial as it allows the flavors to blend perfectly.
Serving suggestions:
To make the cake even more appealing, you can serve it with a sauce of fresh fruit or a scoop of vanilla ice cream on the side. Additionally, a cup of green tea or mint tea pairs perfectly with the refreshing taste of lemon.
Nutritional benefits:
This lemon cream cake is not only delicious but also a source of calcium from the milk, while the lemon adds a dose of vitamin C. Although it is a dessert, when consumed in moderation, it can be part of a balanced diet.
Frequently asked questions:
1. Can I use another type of oil?: Yes, you can use sunflower oil or canola oil, but avoid oils with strong flavors, such as olive oil.
2. Can the ingredients be substituted?: If you want a healthier version, you can use reduced-fat margarine or even butter.
3. How can I store the cake?: The cake keeps well in the fridge for 3-4 days. Make sure it is covered to prevent drying out.
4. Can it be frozen?: Although the cake can be frozen, it is recommended to consume it fresh to maintain its texture.
Possible variations:
If you want to experiment, try adding a layer of berry jam between the sheets or using different types of lemons for a more complex flavor. You can also replace margarine with butter for a richer taste.
The lemon cream cake is undoubtedly a dessert that will leave a pleasant impression. Whether you enjoy it with loved ones or give it as a sweet gift, it will surely bring joy and indulgence. So don't hesitate, put on your apron, and let's cook together!
Who doesn't love a delicious, refreshing cake that brings a smile to anyone's face? Today, I will share my favorite lemon cream cake recipe. This is a simple yet surprisingly refined recipe, perfect for any occasion. Whether you want to learn how to cook or are already an expert in the kitchen, this recipe will surely delight you.
Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 1 hour
Number of servings: 12
Ingredients for the layers:
- 1 egg
- 5 tablespoons cold water
- 5 tablespoons oil
- 1 and 1/2 teaspoons ammonia
- 100 g sugar
- 400-500 g flour
Ingredients for the cream:
- 500 ml milk
- 200 g sugar
- 150 g powdered sugar
- juice of one lemon
- grated zest of one lemon
- 5 tablespoons cornstarch
- 1 pack of margarine
Preparing the layers:
1. Mixing the ingredients: In a large bowl, beat the egg with the sugar until it becomes a homogeneous and fluffy mixture. Add the cold water and oil and continue mixing. Here, the ammonia plays an important role, so make sure to incorporate it well.
2. Adding the flour: Gradually add the flour, mixing until you obtain a dough that is easy to shape. It should be soft but not sticky. If necessary, add a little more flour.
3. Dividing and rolling out: Divide the dough into three equal parts. On a floured work surface, roll each part into thin sheets, the size of the tray you will use. It is important that the sheets are evenly rolled out for even baking.
4. Baking the layers: Preheat the oven to 180°C. Place each sheet on a baking tray lined with parchment paper and bake them one by one for 15-20 minutes or until they become lightly golden. Be careful not to leave them too long, or they will become too crispy.
Preparing the cream:
1. Heating the milk: In a saucepan, bring the milk to a boiling point.
2. Cooking the cornstarch: In a separate bowl, mix the cornstarch with the sugar and a few tablespoons of cold milk to prevent lumps from forming. Then, add the mixture to the hot milk, continuously stirring with a whisk to achieve a homogeneous consistency.
3. Cooking the cream: Let the cream simmer over low heat, stirring constantly, until it thickens. This step is essential for achieving a smooth texture.
4. Adding the lemon: Once the cream has thickened, remove it from the heat and add the lemon juice and zest. Here, the lemon adds a note of freshness and a revitalizing taste. Allow the cream to cool for a few minutes.
5. Incorporating the margarine: Add the cubed margarine to the warm cream and stir until it melts completely and is well incorporated.
Assembling the cake:
1. Layering the sheets: Place the first sheet on a platter, add a generous layer of cream, then place the second sheet and repeat the process. Finish with the last sheet.
2. Dusting with sugar: Sprinkle powdered sugar on top of the cake for an attractive appearance and sweet taste.
3. Cooling: Allow the cake to cool completely at room temperature, then refrigerate it for a few hours or, ideally, overnight. This step is crucial as it allows the flavors to blend perfectly.
Serving suggestions:
To make the cake even more appealing, you can serve it with a sauce of fresh fruit or a scoop of vanilla ice cream on the side. Additionally, a cup of green tea or mint tea pairs perfectly with the refreshing taste of lemon.
Nutritional benefits:
This lemon cream cake is not only delicious but also a source of calcium from the milk, while the lemon adds a dose of vitamin C. Although it is a dessert, when consumed in moderation, it can be part of a balanced diet.
Frequently asked questions:
1. Can I use another type of oil?: Yes, you can use sunflower oil or canola oil, but avoid oils with strong flavors, such as olive oil.
2. Can the ingredients be substituted?: If you want a healthier version, you can use reduced-fat margarine or even butter.
3. How can I store the cake?: The cake keeps well in the fridge for 3-4 days. Make sure it is covered to prevent drying out.
4. Can it be frozen?: Although the cake can be frozen, it is recommended to consume it fresh to maintain its texture.
Possible variations:
If you want to experiment, try adding a layer of berry jam between the sheets or using different types of lemons for a more complex flavor. You can also replace margarine with butter for a richer taste.
The lemon cream cake is undoubtedly a dessert that will leave a pleasant impression. Whether you enjoy it with loved ones or give it as a sweet gift, it will surely bring joy and indulgence. So don't hesitate, put on your apron, and let's cook together!