Lemon Cake with White Chocolate and Hazelnuts
Updated: 8 hours ago
Lemon cake with white chocolate and hazelnuts is a delightful dessert that masterfully combines the zesty brightness of fresh lemons with the creamy sweetness of white chocolate, all complemented by the rich, nutty flavor of hazelnuts. This cake is not only visually appealing but also offers a complex flavor profile that tantalizes the taste buds. The whipped cream topping adds a light and airy finish, perfectly balancing the denser elements of the cake.
Ingredients and Preparation
To create this delectable cake, you will need a selection of high-quality ingredients that enhance the overall flavor and texture. The primary components include fresh lemons, which provide the essential citrus flavor, and white chocolate, which contributes a velvety sweetness. Hazelnuts, either chopped or ground, add a delightful crunch and earthiness, making each bite a unique experience.
The preparation process for this cake is somewhat involved, requiring careful attention to detail to ensure the best results. The cake batter is typically made by creaming together butter and sugar until light and fluffy, followed by the addition of eggs, fresh lemon juice, and zest. These ingredients create a moist and flavorful base. The dry ingredients, including flour and baking powder, are then gently folded into the mixture to maintain the cake's airy texture.
Baking and Assembly
Once the batter is prepared, it is poured into a greased cake pan and baked until golden brown and a toothpick inserted into the center comes out clean. The baking process fills your kitchen with a tantalizing aroma that hints at the deliciousness to come. After allowing the cake to cool completely, it is time to assemble the layers.
The whipped cream, which should be whipped to soft peaks, is spread generously over the top of the cake. This creamy layer not only adds a beautiful contrast to the cake's texture but also enhances its flavor profile. To finish, a scattering of chopped hazelnuts and perhaps some shavings of white chocolate can be added on top, creating an elegant presentation that is sure to impress your guests.
The Experience
While the preparation of this lemon cake with white chocolate and hazelnuts may take a little longer than simpler cake recipes, the effort is undeniably worth it. The resulting cake is wonderfully soft, with a perfect balance of sweetness and tartness, making it a delightful treat for any occasion. Whether served at a birthday party, a family gathering, or simply as a special dessert to enjoy at home, this cake is sure to become a favorite.
Conclusion
In conclusion, this lemon cake with white chocolate and hazelnuts is a perfect example of how a few quality ingredients can come together to create a truly exquisite dessert. Follow the recipe closely, take your time with each step, and soon you will have a delicious cake that is as pleasing to the palate as it is to the eye.
Ingredients: easy, total time: 1 h 15 min. Rest cake all night in fridge, 20 cm diameter round mold.
Biscuit:
4 eggs, separate the egg white and yolks
100 g + 20 g sugar
100 g of hazelnuts
25 g of melted butter
30 g of flour
pinch of salt
Lemon Curd:
Peel and juice of 3 lemons, i.e., 150 ml of juice
orange juice + water, i.e., 150 ml of liquid
125 g of sugar
20 g of starch flour
3 egg yolks
50 g butter
4 sheets of gelatin + water for soaking, about 7 g
White Chocolate Cream:
300 g white chocolate
400 g mascarpone
120 ml of milk
4 sheets of gelatin + water for soaking, about 7 g
Cheese Mousse:
400 g cream cheese or Mascarpone
250 ml whipping cream
150 g of powdered sugar
Peel of one lemon
1 Tablespoon lemon juice
1 Tablespoon vanilla extract
4 sheets of gelatin + water for soaking, about 7 g
Decoration:
100 g white chocolate
30 ml whipping cream
a handful of roasted hazelnuts, etc. as you wish.
Preparation:
First, prepare the Lemon Curd:
In a large mixing bowl, combine lemon juice and zest, orange juice (diluted with water), egg yolks, sugar, and starch. Whisk thoroughly.
Cook over moderate heat, stirring continuously, until the mixture thickens, approximately 10 minutes. Add the butter, mix well to combine, and remove from the heat.
Pour water over the gelatin and allow it to soften for 5–8 minutes. Drain, then add to the lemon curd, mixing thoroughly until fully dissolved.
Prepare a round 20 cm baking tray, from which you can cut two 20 cm diameter circles, and line it with cling film. Alternatively, you may use two 20 cm round molds or bowls of the same size.
Strain the lemon curd through a fine sieve to remove any remnants of lemon peel or undissolved gelatin. Pour the strained curd into the prepared dish and place it in the refrigerator or, preferably, the freezer.
Once the gelatin has set, cut out circles of the desired size. This can be done using a 20 cm plate and a sharp knife. Return the circles to the freezer, as it is easier to peel them off the foil later and put them on the cake.
Biscuits:
Separate the egg yolks from the egg whites. Preheat the oven to 180 °C and line a baking tray or pan with parchment paper suitable for a 20 cm size, ensuring it can accommodate two circles with a 20 cm diameter or two 20 cm round molds.
Whisk the egg whites with a pinch of salt until a firm batter forms. Gradually add 100 g of sugar, continuing to mix until the sugar is fully dissolved and the mixture is glossy.
Combine the egg yolks with the remaining 20 g of sugar and incorporate the melted butter.
Lightly toast the hazelnuts in a dry pan until they are colored and the skins begin to separate. Transfer them to a dry cloth, rub to remove the skins, and then grind them. Mix the ground hazelnuts with flour.
Gently fold the egg yolk mixture and then the hazelnut mixture into the egg whites using a spatula, ensuring the mixture remains airy and frothy.
Pour the batter into a bowl or pan, level the surface, and bake for approximately 13–15 minutes until the biscuit is golden. Use a toothpick to check for doneness. Once slightly cooled in the pan, the biscuit will shrink slightly. If not using round molds, use a plate to cut two 20 cm diameter circles.
White Chocolate Cream:
Soak the gelatin in cold water for 5–8 minutes.
Shred the white chocolate into pieces and dissolve in the milk, heating it while stirring constantly.
Remove from the heat and stir in the drained gelatin flakes. Cool slightly so that your mascarpone does not melt.
Mix the mascarpone and add the cooled chocolate; mix well.
Allow everything to cool again, taking care not to start squeezing too hard. Use the cream when it is as thick as mayonnaise.
Cheese Mousse:
Soak the gelatin for 5–8 minutes in plenty of water.
Whip the whipping cream, but not until the end, but until it is soft whipped cream.
Add powdered sugar, cream cheese, and lemon zest, and mix everything.
Heat the vanilla and lemon juice and dissolve the drained gelatin flakes.
Pour the melted gelatin from a higher height into the cream cheese, stirring constantly.
Keep the cream at room temperature until use.
Sorting Procedure:
It’s not bad to put some thinner cardboard or thicker paper under the cake on a plate to serve.
The biscuit goes on the bottom first
Place the first biscuit on the bottom and wrap it with a 20 cm cake ring. Line the inside of the hoop with baking paper or aluminum foil. Then coat the biscuit with half the white chocolate cream and put it all together for 15 mins in the freezer.
When the cream becomes firm, put the first circle of lemon on it and immediately coat with half of the cream cheese.
Put another biscuit and the other half of the chocolate cream over it. Put the cake back in the freezer to solidify the chocolate. Then again comes a circle of lemon and another piece of cream cheese. Flatten the surface and place the whole cake in the fridge for at least 4 hours, but preferably overnight.
The next day, remove the hoop and separate the paper from the cake. Move it to a serving plate. Then melt the chocolate in a steamer or over very low heat and mix with the whipping cream (liquid). Cool a bit, then pour over the top of the cake, letting the chocolate drip over the sides.
Garnish as desired; you can use roasted hazelnuts and caramelized lemon slices (just cook them in sugar syrup until they caramelize and dry on baking paper).
Keep refrigerated until use.
Buon appetito!
NOTE:
Cover the cake and keep it in the refrigerator for about 5-6 days.
#food #dessert #cheesecake #lemon #greek #cheesecake #cake #simple #recipe #delicious #homemade #foodie #dessertlover #foodblog #coffeetimelena
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and give them a like.
Comments