The walnut and lemon cream cake is a delicious dessert, perfect for any occasion, from a simple Sunday afternoon to a festive party. This cake is a delightful combination of textures and flavors, featuring a soft base, a smooth cream, and a refreshing lemon taste. It’s a classic example of a dessert that brings joy and nostalgia, evoking pleasant childhood memories. I will provide you with a detailed recipe so that you can achieve a perfect cake every time.
Preparation time: 25 minutes
Baking time: 35 minutes
Total time: 1 hour (plus cooling time)
Servings: 12
Ingredients
For the base:
- 7 eggs
- 210 g sugar
- A pinch of salt
- 1 teaspoon vanilla extract
- 210 g flour
For the cream:
- 3 tablespoons flour (heaped)
- 200 g sugar
- 350 ml milk
- Juice of one lemon (to taste, I used juice from half a lemon)
- 1 package of butter (about 200 g, at room temperature)
- 4-5 tablespoons ground walnuts
For the syrup:
- 100 ml water
- 100 g sugar
- 1 teaspoon vanilla or rum extract
Step-by-step preparation
Step 1: Preparing the base
1. Beat the eggs: In a large bowl, add the 7 eggs, sugar, a pinch of salt, and vanilla extract. Use an electric mixer to beat the ingredients on high speed for 25 minutes, until the mixture becomes fluffy and doubles in volume. Aerating the mixture is crucial for achieving a light and fluffy base.
2. Add the flour: Sifting the flour is an important step as it helps eliminate any lumps and incorporates air into the mixture. Once you’ve sifted the flour, gradually add it to the egg mixture, folding it in with a wooden spoon, stirring gently from the bottom up. This will help keep the air in the mixture.
3. Baking the base: Line a rectangular baking pan with parchment paper and pour the mixture into the pan. Bake the base in a preheated oven at 180 degrees Celsius for 35 minutes. It’s important not to open the oven door during the first 20 minutes, or the base may not rise evenly. A toothpick test is a great way to check if the base is baked: if the toothpick comes out clean, it’s done.
4. Cooling the base: After baking, remove the base from the pan and let it cool on a wire rack. Once it has completely cooled, cut it into two equal parts.
Step 2: Preparing the cream
1. Mix the cream ingredients: In a bowl, mix the sugar with the flour. Gradually add the milk, continuously whisking to avoid lumps. This step is crucial for achieving a smooth cream.
2. Thickening the cream: Place the mixture over medium heat in a double-bottomed pot. Stir constantly until the cream thickens. This process may take a few minutes, so be patient. When the cream is thick enough, remove it from the heat and let it cool.
3. Add lemon and butter: Once the cream has completely cooled, add the lemon juice to taste. Whip the soft butter in another bowl and then gradually incorporate the cold cream, one spoonful at a time. Finally, add the ground walnuts and mix well.
Step 3: Preparing the syrup
1. Make the syrup: In a saucepan, bring the water, sugar, and vanilla or rum extract to a boil. Let it simmer for a few minutes until the sugar completely dissolves. The syrup should be slightly thick.
Step 4: Assembling the cake
1. Soak the base: Use a pastry brush to soak the first layer of cake with the warm syrup. Make sure the cake absorbs the syrup well.
2. Add the cream: Spread 2/3 of the prepared cream over the first layer of cake. Place the second layer of cake on top and soak it with the remaining syrup. Finally, add 1/3 of the cream on top.
3. Decorate: Sprinkle grated coconut on top of the cake for an attractive look and added flavor.
Serving and variations
This walnut and lemon cream cake is perfect to be served with a fragrant tea or cappuccino. You can also add slices of fresh fruits, such as strawberries or raspberries, for an extra touch of freshness. If you want to try a variation, you can replace the walnuts with ground almonds or add some pineapple cubes for an exotic taste.
Nutritional benefits
This cake contains eggs, which are an excellent source of protein and essential nutrients. Walnuts add healthy fats and vitamins, while lemon provides vitamin C, essential for the immune system. However, it’s best to enjoy this cake in moderation, given its sugar content.
Frequently asked questions
1. Can I use another type of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the texture of the cake may differ.
2. How can I store the cake?
It’s recommended to keep the cake in the refrigerator, covered, to maintain its freshness.
3. Can I freeze the cake?
Yes, you can freeze the cake, but it’s best to assemble it after thawing for the best results.
This walnut and lemon cream cake is a wonderful choice for any occasion and is sure to bring smiles to the faces of your loved ones. So, put on your apron and start your culinary adventure – the result will be worth every minute spent in the kitchen!
Preparation time: 25 minutes
Baking time: 35 minutes
Total time: 1 hour (plus cooling time)
Servings: 12
Ingredients
For the base:
- 7 eggs
- 210 g sugar
- A pinch of salt
- 1 teaspoon vanilla extract
- 210 g flour
For the cream:
- 3 tablespoons flour (heaped)
- 200 g sugar
- 350 ml milk
- Juice of one lemon (to taste, I used juice from half a lemon)
- 1 package of butter (about 200 g, at room temperature)
- 4-5 tablespoons ground walnuts
For the syrup:
- 100 ml water
- 100 g sugar
- 1 teaspoon vanilla or rum extract
Step-by-step preparation
Step 1: Preparing the base
1. Beat the eggs: In a large bowl, add the 7 eggs, sugar, a pinch of salt, and vanilla extract. Use an electric mixer to beat the ingredients on high speed for 25 minutes, until the mixture becomes fluffy and doubles in volume. Aerating the mixture is crucial for achieving a light and fluffy base.
2. Add the flour: Sifting the flour is an important step as it helps eliminate any lumps and incorporates air into the mixture. Once you’ve sifted the flour, gradually add it to the egg mixture, folding it in with a wooden spoon, stirring gently from the bottom up. This will help keep the air in the mixture.
3. Baking the base: Line a rectangular baking pan with parchment paper and pour the mixture into the pan. Bake the base in a preheated oven at 180 degrees Celsius for 35 minutes. It’s important not to open the oven door during the first 20 minutes, or the base may not rise evenly. A toothpick test is a great way to check if the base is baked: if the toothpick comes out clean, it’s done.
4. Cooling the base: After baking, remove the base from the pan and let it cool on a wire rack. Once it has completely cooled, cut it into two equal parts.
Step 2: Preparing the cream
1. Mix the cream ingredients: In a bowl, mix the sugar with the flour. Gradually add the milk, continuously whisking to avoid lumps. This step is crucial for achieving a smooth cream.
2. Thickening the cream: Place the mixture over medium heat in a double-bottomed pot. Stir constantly until the cream thickens. This process may take a few minutes, so be patient. When the cream is thick enough, remove it from the heat and let it cool.
3. Add lemon and butter: Once the cream has completely cooled, add the lemon juice to taste. Whip the soft butter in another bowl and then gradually incorporate the cold cream, one spoonful at a time. Finally, add the ground walnuts and mix well.
Step 3: Preparing the syrup
1. Make the syrup: In a saucepan, bring the water, sugar, and vanilla or rum extract to a boil. Let it simmer for a few minutes until the sugar completely dissolves. The syrup should be slightly thick.
Step 4: Assembling the cake
1. Soak the base: Use a pastry brush to soak the first layer of cake with the warm syrup. Make sure the cake absorbs the syrup well.
2. Add the cream: Spread 2/3 of the prepared cream over the first layer of cake. Place the second layer of cake on top and soak it with the remaining syrup. Finally, add 1/3 of the cream on top.
3. Decorate: Sprinkle grated coconut on top of the cake for an attractive look and added flavor.
Serving and variations
This walnut and lemon cream cake is perfect to be served with a fragrant tea or cappuccino. You can also add slices of fresh fruits, such as strawberries or raspberries, for an extra touch of freshness. If you want to try a variation, you can replace the walnuts with ground almonds or add some pineapple cubes for an exotic taste.
Nutritional benefits
This cake contains eggs, which are an excellent source of protein and essential nutrients. Walnuts add healthy fats and vitamins, while lemon provides vitamin C, essential for the immune system. However, it’s best to enjoy this cake in moderation, given its sugar content.
Frequently asked questions
1. Can I use another type of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the texture of the cake may differ.
2. How can I store the cake?
It’s recommended to keep the cake in the refrigerator, covered, to maintain its freshness.
3. Can I freeze the cake?
Yes, you can freeze the cake, but it’s best to assemble it after thawing for the best results.
This walnut and lemon cream cake is a wonderful choice for any occasion and is sure to bring smiles to the faces of your loved ones. So, put on your apron and start your culinary adventure – the result will be worth every minute spent in the kitchen!