Lemon cakes have not gained special popularity in our country compared to Medovik, Napoleon cake and cheesecakes. Probably, the specificity of the cake with lemon confuses people. The
fact is that lemon for many people is an acidic product. Accordingly, the taste of lemon in cakes is perceived as something sour and unpalatable. A similar flavor dilemma also accompanies carrot and pumpkin dessert.
But, it is worth giving lemon cakes a chance. This is an excellent unusual dessert that is not sour, contrary to stereotypes. We will tell you how to prepare a delicate lemon cake according to the Italian recipe.
Ingredients of the lemon cake batter:
- egg – pcs;
- sugar – 120 g;
- lemon zest;
- flour – 320 g;
- leavening agent – 6 g;
- butter – 140 g.
Ingredients for the cream:
- milk – 500 ml;
- eggs – 2 pcs;
- cornstarch – 4 tbsp. tbsp;
- sugar – 6 tbsp;
- mascarpone – 80 g;
- lemon – pcs.
Preparation of lemon cake:
Pour milk into a saucepan, break eggs, pour cornstarch and sugar, whisk the components with a whisk until homogeneous. Cook the milk mixture over low heat until thickened. Pour
the mascarpone into the cream base and stir. Squeeze the juice from the lemon, pour it into the cream base, mix the ingredients.
While the cream is cooling, you need to mix in a separate bowl eggs with sugar and lemon zest. To prepare the dough you need to pour into the egg mixture of flour, combined with baking powder. Pour
cold butter into the flour mixture, knead elastic and not sticky dough
.
Leave
⅓
of the dough, the rest should be distributed evenly over the baking mold (diameter 26 cm).
Poke the surface of the dough with a fork all around the diameter. Spread the cream on the bottom, in an even layer.
Roll out ⅓ of the dough on the parchment and shape into a circle, 26 cm in diameter. Cut out small circles from the
dough
using a shot glass and
overlap the dough circles on the cream surface around the edges of the cake.
Bake the product in the oven at 180 degrees for 35 minutes.
As a decoration, it is recommended to use lemon wedges and powdered sugar.
This is a great substitute for store-bought cakes with sugary cream.
