Learn How To Prepare A Delicious Lemon Cake With Cream

When we learn to prepare a delicious lemon cake with cream we do not just offer pleasure. And, as we well know, lemon is a citrus fruit that has a large number of properties that benefit the body.

Lemon contains calcium, magnesium, vitamin C, citric acid, bioflavonoids, and pectin. These elements especially favor the immune system.

Therefore, what better way to take advantage of them than to include this fruit in our desserts?

Lemon cake filled with cream

Ingredients for the dough

• 1 pinch of salt
• 1 beaten egg (60 g)
• 1/2 cup of sugar (100 g)
• 6 cups of flour (600 g)
• 4 tablespoons of milk (80 mL)
• 6 tablespoons of butter (60 g)
• 3 teaspoons of baking powder (50 g)
• 1 tablespoon of grated lemon peel (10 g)

Ingredients for the stuffing

• 1/4 cup of sugar (25 g)
• 2 beaten eggs (180 g)
• 1/2 stick of butter (50 g)
• 1/4 cup of lemon juice (60 mL)
• 1 tablespoon of cornstarch (10 g)

Preparation of the filling

1. First, mix the butter and sugar together with the lemon juice in a bowl.
2. Put the mixture in a water bath until the sugar dissolves.
3. Next, dissolve the cornstarch in a tablespoon of water or lemon juice. Then add the eggs to the mixture.
4. Cook the mixture, stirring, until it thickens but does not boil.
5. Finally, let it cool and reserve.

Preparation of the dough

1. After sifting the flour and baking powder together, add the salt and sugar.
2. Next, add the butter and break it up with a fork.
3. Add the egg, the milk and the grated lemon peel.
4. Then knead just enough to bind the ingredients together.
5. Divide the dough into two equal parts and place them on a floured table. Stretch them.
6. One of the parts will be used to line a previously greased 26-centimeter diameter mold.
7. Then, pour the filling over the dough and cover the cake and the filling with the other part. Do not forget to close the edges very well.
8. For 35 minutes it is cooked in the oven, preheated to 180 ° C.
9. Finally, let it cool before removing it from the mold.

Lemon and cold cream cake

Ingredients for the lemon cream

• Zest of 2 lemons.
• 1 cup of sugar (100 g).
• 3 medium eggs (180 g).
• 1 and a half cups of lemon juice (150 mL).
• 1 and a half cups of heavy cream (150 mL).

Ingredients for the base paste

• 1 tablespoon of water (10 mL).
• 1 and a half cups of flour (150 g).
• 2 tablespoons and a half of sugar (25 g).
• 2 sticks of butter (125 g).

Preparation of the cream

1. First, place the eggs, lemon zest, and sugar in a bowl. Beat by hand or with a mixer until frothy.
2. Then, add the liquid cream and continue beating.
3. Finally, add the lemon juice and continue beating everything until well mixed.
4. Reservation.

How to prepare the pasta for the base

1. First, mix the flour with the sugar in a bowl. Then add the diced butter and press with your fingers until you get a sticky paste.
2. Add a tablespoon of water and stir until you get a ball that is wrapped in plastic wrap and refrigerated for 30 minutes.
3. On the other hand, roll the dough with the rolling pin in various directions to spread it evenly. There should be a disk of about 32 centimeters in diameter.
4. Next, place that disk on a buttered pan. It is important to press the paste against the container to achieve greater adherence. Refrigerate for another 30 minutes.
5. Next, line the pasta with aluminum foil and put weight on top to prevent it from growing.
6. Place the container in the center of the oven preheated to 190º for 15 minutes.
7. Then, remove the aluminum foil and bake for 15 more minutes at the same temperature. Then pour the cream into the base paste and bake for another 20 minutes.
8. Place in the center of the oven at 190 ° C until the cream sets.
9. Finally, remove the lemon cake from the oven and let it cool for a while before taking it to refrigerate for a while in the fridge.
10. If you like, you can serve it sprinkled with icing sugar.