Lemon cream cake covered with white chocolate ganache

Lemon cream cake covered with white chocolate ganache

On a beautiful autumn day, September 8th, we celebrated a special anniversary: my mother-in-law turned another year older, a moment that deserved a cake to match. After much deliberation and a few recipe variations in my mind, I remembered her favorite sweet - the cream puff. But instead of that, I decided to prepare a lemon cream cake, which has a similar consistency and is not too sweet, as she likes.

This lemon cream cake with white chocolate ganache is a perfect combination of flavors, textures, and colors that will delight any guest. I will guide you step by step in preparing this quick and delicious dessert.

Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 4 hours
Total time: 4 hours and 50 minutes
Number of servings: 10

Ingredients

For the base:
- 5 eggs
- 100 g melted butter (or margarine, if necessary)
- Zest of one lemon
- 2 packets of vanilla sugar
- 10 tablespoons sugar
- 5 tablespoons flour
- 5 tablespoons cornstarch
- 3 teaspoons baking powder

For the ganache:
- 100 g white chocolate (choose a quality chocolate for a more intense flavor)
- 150 ml liquid cream

For cream 1:
- 200 ml milk
- 3 eggs
- Juice of one lemon
- 3 tablespoons cornstarch

For cream 2:
- 100 g butter
- 100 g sugar
- Juice of one lemon
- 100 ml liquid cream

For the syrup:
- 200 ml water
- 100 g sugar
- Lemon essence

For decoration:
- 100 ml liquid cream
- 3-4 tablespoons sugar
- 8-10 lemon slices cut in half
- Lemon juice

Preparing the cake

Step 1: Preparing the ganache
Start with the ganache, as it needs time to cool. Chop the white chocolate into small pieces and place it in a saucepan. In another saucepan, heat the liquid cream over low heat until it starts to steam, but do not let it boil. Pour the warm cream over the white chocolate and stir until the chocolate is completely melted and combined. Let it cool to room temperature, then refrigerate for a few hours, or overnight.

Step 2: Preparing the base
Separate the egg whites from the yolks. Beat the yolks with the sugar and vanilla sugar until they become a homogeneous and light-colored mixture. Add the lemon zest and the melted and cooled butter. In another bowl, mix the flour, cornstarch, and baking powder, then incorporate them into the yolk mixture.

Beat the egg whites until stiff peaks form and carefully fold them into the yolk mixture, gently mixing to maintain air in the composition. Pour the batter into a baking pan lined with parchment paper and bake at 180°C for 20 minutes, or until the base is golden and a toothpick inserted in the center comes out clean. Let it cool completely, then cut it into three layers.

Step 3: Preparing the cream
For cream 1, bring 150 ml of the mentioned milk to a boil. In another bowl, beat the eggs with a mixer, adding the cornstarch and the remaining 50 ml of milk and the lemon juice. When the milk boils, add the egg mixture and stir continuously until the cream thickens. Let it cool completely.

For cream 2, mix the butter with the sugar until it becomes fluffy, then add the lemon juice. In another bowl, whip 100 ml of cream until it becomes firm. Mix the cooled cream 1 with cream 2 and finally add the whipped cream.

Step 4: Preparing the syrup
Put the water and sugar in a saucepan and boil until the sugar is completely dissolved. Add the lemon essence and let it cool.

Step 5: Assembling the cake
Line a pan with plastic wrap. Place the first layer of the base, generously soak it with the warm syrup. Add half of the lemon cream, then place the second layer of the base, which you soak again. Add the remaining cream, cover with plastic wrap and refrigerate for a few hours, preferably overnight.

Step 6: Decorating the cake
When the cake has chilled, prepare the ganache. Whip the cooled ganache until fluffy, then cover the entire cake with it. Decorate the sides with whipped cream stars and top with caramelized lemon slices, whipped cream, and a bit of leftover ganache.

Practical tips
- Ensure all ingredients are at room temperature to achieve a uniform mixture.
- If you want a moister cake, you can add more syrup between layers.
- For an even more intense lemon flavor, add a few drops of lemon essential oil to the lemon cream.
- The cake decoration can be customized according to personal preferences. Chocolate leaves or fresh fruits are also excellent options.

Calories and nutritional benefits
This cake is a delicacy, and the calories vary depending on the serving size and the ingredients used. Typically, one serving contains about 350-400 calories. Lemons are rich in vitamin C and antioxidants, making this cake not only delicious but also beneficial for the immune system.

Frequently asked questions
1. Can I substitute white chocolate with dark chocolate?
Yes, dark chocolate will provide a delicious contrast with the lemon cream.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the base and the lemon cream.

3. Can I use other fruits instead of lemon?
Of course! Any tart fruit, such as oranges or berries, can add an interesting note to the cake.

This lemon cream cake with white chocolate ganache is not only a perfect dessert for anniversaries but also a wonderful way to bring a touch of joy to ordinary days. Experiment and customize the recipe to add your personal touch. Enjoy!