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Lemon Dream Cake: a delicate and creamy citrus treat

Lemon Dream Cake: a delicate and creamy citrus treat

Explore the delicious layers of this Lemon Dream Cake, made with a crispy shortcrust pastry base, a rich lemon cream filling and a light lemon-infused sponge filling. With its creamy texture and refreshing zest, this cake offers a perfect balance of tart and sweet flavors that lemon lovers will love. It’s an ideal dessert for any occasion, effortlessly combining simplicity with a gourmet touch.

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Why you'll love it: The cake excels in the combination of different textures that complement each other wonderfully. The buttery shortcrust pastry provides a sturdy yet tender base for the creamy, velvety lemon curd that sits beneath a layer of fluffy sponge cake, each bite bursting with vibrant lemon zest. This dessert not only satisfies the palate with its taste but also delights the eyes with its layered elegance.

Perfect occasion: This Lemon Dream Cake is versatile enough for various settings, from tea gatherings to festive celebrations. It shines as a spring or summer dessert, but can certainly be enjoyed all year round. Whether it's a family dinner, a special occasion, or a weekend treat, this cake is sure to impress.

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Decorating Tips: For a simple but elegant finish, sprinkle the top with powdered sugar or garnish with thin lemon slices and fresh mint leaves. You can also add a drizzle of lemon glaze for extra shine and flavor. If you're feeling creative, apply lemon curd in decorative designs for a more professional look.

Ingredients:

  • For the shortcrust pastry:
    • 200 g all-purpose flour
    • 100g of sugar
    • 100g cold butter cut into cubes
    • 1 egg
    • The zest of a lemon
    • A pinch of salt
    • A pinch of baking powder
  • For the lemon custard:
    • 500 ml of milk
    • 90g of sugar
    • 25g cornstarch
    • 25 g all-purpose flour
    • 2 eggs
    • Grated zest of a lemon
    • Half a teaspoon of lemon extract
  • For the sponge filling:
    • 120 g all-purpose flour
    • 60 g of soft butter
    • 60g of sugar
    • 2 eggs
    • The zest of a lemon
    • A shot of limoncello
    • 8g of baking powder
  1. Prepare the pastry:
    • In a bowl, mix the flour, sugar, cold diced butter, egg, lemon zest, salt and baking powder until the mixture resembles coarse breadcrumbs. Press into a 24cm tart tin and refrigerate if too soft before baking.
  2. Prepare the lemon cream:
    • Vigorously whisk the eggs with the sugar. Add cornstarch, flour, lemon zest and lemon extract. Gradually add the milk and cook over low heat until it thickens into a dense cream. Cool slightly before use.
  3. Assemble the sponge filling:
    • Beat together the butter and sugar, then add the eggs and lemon zest. Stir in the limoncello, followed by the sifted flour and baking powder. Blend until smooth.
  4. Build the cake:
    • Layer the cooled pastry base with the lemon custard. Carefully spoon or pour the sponge cake mixture onto the custard.
    • Bake at 170°C for around 35-40 minutes, checking that the dough is perfectly cooked towards the end.
  5. The finishing touch:
    • Once cooled, sprinkle with powdered sugar for a classic look.

Enjoy this Lemon Dream Cake, a symphony of citrus flavors layered between tender dough and creamy custard, topped with a light sponge cake — a true celebration of lemon in every slice!

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