The lemon cream cake is stored well, especially if it is placed in a refrigerator after cooling. It is optimal for 2 to 3 days, making it a convenient dessert for meals to be prepared in advance. You can even prepare it the day before and serve it the next day for a last-minute snack or dessert. This recipe is ideal for those looking to make a quick and delicious cake without spending too much time in the kitchen.
In short, this recipe for lemon cream cake is a must for lovers of simple but refined desserts. With quick cooking and easy preparation, it is perfect for all occasions. Do not hesitate to customise this recipe by adding fresh fruit or changing the garnish according to your preference. With each bite, you will enjoy the sweetness of the cake and the acidity of the lemon cream, a perfect balance for the gourmands.
Difficulty: Easy
Preparation time: 20 minutes
Cooking time: 45 minutes
Portions: 24 cm diameter mould
Ingredients:
For lemon cream:
2 whole eggs
200 g milk
30 g maize starch (Maizena) (mell 00 is also suitable)
75 g sugar
1 organic lemon zest
50 g lemon juice (filtered)
For the base of the cake:
3 eggs
180 g sugar
100 g sunflower oil
100 g milk
1 zest of grated organic lemon
1 sachet of chemical yeast
260 g flour 00
Preparation of the Lemon Cream Cake:
Step 1: Prepare the pastry cream with lemon
Start by making the lemon pastry cream, a delicate and tasty trim that will bring a sour touch to your cake. In a saucepan, beat the whole eggs and sugar with an electric beater until a homogeneous mixture is obtained. Add the cornstick (or flour if you prefer) and mix well to avoid lumps. Then gently pour the tender milk while still stirring to ensure proper incorporation. Also add freshly squeezed lemon juice and ungrated whole lemon zest for an intense fragrance.
Heat the saucepan over medium-low heat, stirring constantly with a wooden spoon to prevent the cream from tie. Continue cooking until the cream thickens. Remove the saucepan from the fire, remove the lemon zest, then pour the cream into a bowl. Smooth the cream and cover it with food film that should be in direct contact with the cream to avoid the formation of a film. Let it cool completely before you use it, ideally placing it in the refrigerator.
Step 2: Prepare the base of the lemon cake
To make the base of the cake, break the eggs in a large bowl, then add the sugar and whip for about a minute with a hand whip until the mixture becomes frothy. Pour the sunflower oil into a tenderloin while continuing to mix, then gradually add the milk. Grate the lemon zest and incorporate it with the dough to enhance the lemon flavor. Sift the flour and chemical yeast, then add them to the liquid mixture, stirring with a spatula until a smooth paste is obtained without lumps.
Step 3: Cooking of the base of the lemon cake
Preheat your oven to 180oC. Pour the pulp into a cake pan lined with baking paper and smooth the surface with a spatula. Bake and cook for about 10 minutes. Meanwhile, prepare the lemon pastry cream by placing it in a socket pocket for easier and accurate straightening once the cake is cooked.
Step 4: Assembly of the Lemon Cream Cake
After taking the cake out of the oven, use the bushing bag to fill the cake with lemon cream. Start in the center and swirl until you almost reach the edges of the cake. Then put it back in the oven and cook for an extra 25 to 30 minutes, until the surface is golden and the cream is taken well.
Step 5: Finishing and serving the lemon cream cake
Once cooked, let the cake cool completely. Then, gently unmold it and, if you wish, sprinkle it with icing sugar before serving. You can also fill the top with fresh fruit or lemon zest for an additional decorative touch.
Practical advice:
The lemon cream cake can be stored for up to 3 days in the refrigerator, making it convenient for family meals or snacks. It is particularly pleasant during the hot summer months. If you prefer another flavor, you can replace the lemon with orange, or even fill the chocolate cream cake for a more greedy and original version. This recipe is ideal for those looking for a light and fruity dessert, easy to prepare and customize according to their preferences.
Gourmet variants:
Lemon cream cake and red fruit: Add fresh raspberries, bilberries or strawberries on top of the cake before serving it for a fruity, sour touch.
Meringué lemon cake: After filling the cake with the lemon cream, cover it with a light meringue and brown in the oven for an even more greedy version.
Lemon cream cake and coconut: Add grated coconut to the cake paste or sprinkle it on top before cooking for a slightly crispy texture and a tropical taste.
Practical advice:
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