How good is this lemon cream cake. Actually… saying it’s good is quite an understatement because it’s much much more. It’s superb. The crust conceals an extraordinary filling and it will really be impossible for you to stop after the first bite. It is a fragrant dessert, ideal to beautifully conclude a lunch or dinner even if you have guests. And if you are the invited ones and you’re supposed to bring the dessert, you’ll make a great impression with this cake. I got the recipe from a dear colleague of mine (Roberta) who brought it to school on her birthday. Tasted and remade almost immediately at my house.
Other lemon desserts that might interest you:
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Stove, Oven, Other
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the lemon cream cake
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 7 tbsps butter
- 1 egg (medium)
- 1 egg yolk
- Half packet baking powder (8 g)
- 2 lemons (organic untreated)
- 2 eggs (medium)
- 1 1/2 tbsps butter
- 3/4 cup sugar
- powdered sugar
Tools
I prepared this lemon cream cake with the Thermomix, but I will also indicate how to prepare it without.
- Peeler
- 1 Mixer (I used Thermomix)
- Rolling pin
- Baking paper
- 1 Cake pan with a diameter of 9/10 inches
- 1 Teaspoon
Preparation of the lemon cream cake
First of all, prepare the lemon cream following the recipe described HERE.
While the cream cools down, let’s proceed to make the shortcrust pastry.
Put all the ingredients in the bowl and mix for 1 minute at speed 6.
PROCEDURE WITHOUT THERMOMIX: knead the flour with the chopped butter (by hand or with any other food processor). Then add the sugar, then the eggs, and finally the baking powder.
Transfer the dough obtained to the work surface and divide it into two parts: a larger one (about 13 oz) and a smaller one (about 9 oz).
At this point, put the larger dough between two sheets of baking paper and roll it out with the rolling pin into a thin sheet slightly wider than the cake pan’s diameter (9/10 inches) as you will need to cover the edges as well as the bottom. Then lay it on the cake pan keeping it on the baking paper sheet.
Pour in the now cold lemon cream and level it well.
Roll out the other dough the same way, forming a smaller disk, and, with the help of the baking paper, flip it over the cake pan.
Finally, seal the entire edge perfectly with your fingers and, with the tip of a teaspoon, create a decorative pattern as shown in the photo. Obviously, you can decorate the edge as you prefer.
Bake the lemon cream cake in a preheated static oven at 356°F for about 30 minutes. Take it out of the oven and let it cool completely before removing it from the mold. When it is cold, transfer it to the serving plate and sprinkle it with powdered sugar, decorating it as desired. Enjoy! Paola
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