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Lemon Cake in 3 Colors

Updated: Feb 29

  • The chocolate biscuit is made of chocolate and olive oil. White cream is made from sweet sour cream and white chocolate, and yellow cream is made from egg yolks, lemons, and some other less important foods. The cake tastes sour and creamy and tastes like a dark chocolate biscuit. The taste is fantastic! Follow recipe.

Ingredients: medium, total time: 80 min.

Chocolate and olive oil biscuit:

  • 125 g dark chocolate with a high cocoa content (about 65%)

  • 125 ml of olive oil

  • 4 eggs, separated yolks and egg whites

  • 50 g brown sugar

White cream:

  • 300 g white chocolate

  • 500 ml of sweet cream

Yellow cream:

  • 2 egg yolks

  • 250 ml of milk

  • 100 g of sugar

  • 35 g of flour

  • 125 g butter

  • juice and zest of 1 large lemon

  • fragrant geranium leaves or some vanilla

Preparation:

Chocolate biscuit:

  1. Melt the chopped chocolate with steamed olive oil. Allow to cool slightly.

  2. Beat the egg yolks with the sugar until they become thick and light. Stir in the melted chocolate.

  3. In another bowl, beat the egg whites into the snow and stir them into the chocolate mixture.

  4. Pour the mixture into a mold lined with greaseproof paper and bake for 20 minutes.

White Cream:

  1. Break the chocolate into pieces and melt it together with 150 ml of sweet cream. Stir until you get a smooth cream. Allow to cool slightly while whipping the rest of the sweet cream into the whipped cream.

  2. Lightly mix the finished whipped cream into the white chocolate cream. Pour the mixture over the chocolate biscuit and leave in the fridge until the white cream thickens.

Yellow Cream:

  1. Pour milk mixed with flour into a bowl. Put the zest and lemon juice, sugar, butter, and steam. Heat gently until sugar and butter are melted.

  2. Stir the egg yolks a little and add a little hot mixture with the lemon. Combine both mixtures and steam for about 15 minutes until the cream thickens.

  3. During cooking, you can add fragrant geranium leaves, which will further release their lemon aroma.

  4. At the end of cooking, remove the leaves. When the cream has cooled a bit, add it to the top of the cake and flatten nicely. Leave the cake in the fridge for at least 2 hours.

Buon appetito!

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