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Lemon Cream Cake

Updated: Feb 14

  • Lemon cream cake is the first refreshing dessert on hot days, soft, juicy and delicious, it will please everyone. It is easy to prepare and ready relatively quickly. Follow recipe.

Ingredients: very easy, total time: 80 min.

Sweet Lemon Curd:

  • 3 eggs

  • 100 ml lemon juice (1 lemon, 1 lime)

  • grated rind of 2 lemons (can also be lime)

  • 250 g of sugar

  • 150 g butter

Biscuits:

  • 3 egg whites

  • 1 flat tsp of wine baking powder * or lemon juice

  • 105 g of powdered sugar

  • 1 pinch of salt

  • 30 g of flour

Cream:

  • 400 g of Greek yogurt or sour cream (12% fat)

  • 500 ml sweet cream

  • 10 sheets of gelatin

Overflow:

  • 3 egg yolks

  • 4 Tbsp water

  • 3 Tbsp crystal sugar

  • juice of 1/2 lemon

  • 2 sheets of gelatin

Preparation:

Sweet Lemon Curd:

  1. Stir in all the ingredients except the butter in a larger bowl until you get a smooth mixture.

  2. Place the dish on a water bath (pot filled with 2–3 fingers of boiling water) and heat with constant stirring until the mixture thickens.

  3. Add the diced butter to the thickened mixture and stir until the butter melts and blends with the mixture.

  4. Strain the still warm mixture through a strainer.

  5. Cover the mixture with a transparent foil, so that you do not form a cuticle, and leave to cool to room temperature.

  6. While the mixture is cooling, prepare the biscuit.

Biscuit:

  1. Add salt and baking powder * to the egg whites and mix with a hand mixer on the highest speed until you get solid snow.

  2. Sift the powdered sugar into the egg whites twice, mixing between each with a hand mixer. You need to get solid, silky snow.

  3. Sift the flour into the egg whites and mix it with a spatula until you get a smooth mixture, which slowly slides off the spatula in a thick stream.

  4. Pour the mixture into a mold (26 cm) whose bottom you lined with back paper and greased the edges.

  5. Bake at 170–180 °C (depending on the type of oven) for 25–30 minutes, it only needs to turn slightly brown and not darken!

  6. After baking, take out the biscuit and leave it to cool completely, and only then remove the back paper.

  7. Cut off the edges (not necessarily, it’s a matter of aesthetics) and lay the biscuit in the center of the mold, which you have re-tightened.

Cream:

  1. Soak the gelatin sheets in cold water until they soften (the exact time is recommended on the package).

  2. Whip the sweet cream into the whipped cream.

  3. Drain the softened gelatin sheets and heat over low heat until completely dissolved (be careful not to boil!).

  4. Whisk the cooled lemon curd with Greek yogurt and pour in the gelatin, stirring constantly with a hand mixer.

  5. Leave in the fridge for an hour and then mix again briefly with a hand mixer.

  6. Stir in the whipped sweet cream into the mixture with a spatula.

  7. Pour the mixture into a mold over the biscuits, smooth the surface, and leave in the fridge for a minimum of 8 hours (preferably overnight).

Topping:

  1. Soak the gelatin sheets for 5–10 minutes.

  2. In a small pot, stir in the egg yolks, water and sugar, only then add the lemon juice and heat everything together, stirring constantly over a low heat until it boils and thickens slightly.

  3. Remove the pot from the plate and stir in the swollen gelatin, stirring until the gelatin dissolves.

  4. Pour the still hot topping carefully over the cake, you can leave the mold or pour the cake without the mold. I worked without the mold and the topping is slowly squeezed along the edges of the cake, until it cools completely, which gives the decoration its own.

  5. Garnish with whipped sweet cream or thin slices of citrus. Buon appetito!

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