Lemon cream dessert cake

Lemon Cream Cake - A Delight That Will Enchant Your Senses

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour
Number of servings: 12

Lemon cream cake is a dessert that, although it may seem simple, surprises with its freshness and delicacy of flavor. This recipe is a tribute to the tradition of using fresh and natural ingredients to create a wonderful dish. Although I haven't always been a fan of lemon cakes, this recipe won me over from the very first bite! It is a light dessert, without eggs in the cream, that literally melts in your mouth, and the combination of the soft base and the fine lemon cream is simply irresistible.

Ingredients:

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

For the cream:
- 500 ml milk
- 3.5 tablespoons flour or cornstarch
- 4-5 tablespoons sugar (you can adjust according to your preference)
- one pack of butter (choose a high-quality butter)
- zest and juice of one lemon
- 100 ml sweetened liquid cream
- 100 ml high-fat sour cream
- one teaspoon lemon juice
- 2 tablespoons powdered sugar

Necessary utensils:
- 1 mixer
- 1 large bowl
- 1 baking tray (20x27 cm)
- baking paper
- silicone spatula
- whisk
- a wooden spoon

Instructions:

Step 1: Preparing the base
1. Start by separating the egg whites from the yolks. It is essential to ensure that no yolk gets into the egg whites; otherwise, they will not whip well.
2. Whip the egg whites with a pinch of salt until you achieve a firm foam. Gradually add the sugar, continuing to mix until it is completely dissolved. This step ensures an airy texture for your base.
3. In another bowl, mix the yolks with the oil, as you would for mayonnaise. Add the water and combine.
4. Incorporate the yolk mixture into the egg white foam, along with the sifted flour. Do not skip the sifting step, as it helps aerate the mixture.
5. Gently fold from the bottom up with a silicone spatula, so you do not deflate the egg whites.
6. Pour the mixture into a baking tray lined with baking paper, leveling carefully. Bake in a preheated oven at low heat (about 170°C) for 25-30 minutes, or until the base is golden and passes the toothpick test. After baking, allow the base to cool completely.

Step 2: Preparing the cream
1. Start preparing the cream by whipping the butter until fluffy. Make sure the butter is at room temperature for easy blending.
2. In a double-bottomed pot, mix the flour and sugar. Gradually add the cold milk, constantly stirring with a whisk to avoid lumps.
3. Place the mixture over low heat, stirring continuously with a wooden spoon until it thickens and reaches the consistency of pudding. This step is crucial for obtaining a smooth and velvety cream.
4. Once the cream has thickened, transfer the pot to another container with cold water to cool quickly. Stir occasionally to prevent a crust from forming.
5. When the cream is at room temperature, add the lemon juice and zest. These will give a fresh and vibrant flavor.
6. Incorporate the butter, adding it in 2-3 batches, and mix well.

Step 3: Assembling the cake
1. After the base has cooled, carefully remove the baking paper and cut it into 3 horizontal layers.
2. Place the first layer on a platter and spread half of the lemon cream evenly. Place the second layer and add the remaining cream, leveling well.
3. Cover with the last layer of the base.

Step 4: Preparing the whipped cream
1. In a bowl, combine the whipped cream, sour cream, sugar, and lemon juice. Start mixing at low speed, then gradually increase the speed until you achieve the desired consistency.
2. Spread the whipped cream over the cake, drawing waves with a fork for a rustic and attractive look.

Serving and suggestions
Keep the lemon cream cake in the refrigerator until serving. It becomes even tastier after sitting for a few hours, allowing the flavors to meld. It is a perfect dessert to enjoy alongside a cup of green tea or fresh lemonade.

Nutritional information
Each serving contains approximately 250 calories, providing a delicious combination of carbohydrates, healthy fats from butter and sour cream, and a decent amount of protein from eggs.

Frequently asked questions
- Can I use another type of flour? Yes, you can experiment with whole wheat flour for a more rustic taste, but the texture will be different.
- What can I use instead of butter? You can try a plant-based butter for a vegan option, but the taste will be different.
- How can I customize the lemon cream? Add a bit of vanilla or a splash of almond extract for a distinct note.

Variations
This cake can be easily adapted. Replace the lemon with orange for an equally fresh version or add some berries between the layers for an extra burst of flavor and color.

In conclusion, the lemon cream cake is a dessert that not only impresses with its appearance but also with its refined taste. It is a simple recipe but with a spectacular result, perfect for any occasion. So, get cooking and enjoy every bite!