Lemon Cake Similar to Delight. A delicious and fragrant cake simple to prepare. Perfect to serve as a dessert at the end of a meal.
The lemon cake similar to delight is a delicious cake that will win you over at the first taste. The fragrance and taste remind me a lot of lemon delights. The lemon delights are a typical dessert from the Amalfi Coast, specifically from the Sorrento area. They are small single-serving desserts in the shape of domes, made of soft sponge cake, limoncello syrup, lemon cream inside and lemon glaze or lemon chantilly cream coating. Of course, this cake doesn’t have much in common with the original lemon delights, but as I said, they remind me of the lemon fragrance and taste.
This recipe is perfect for hot summer days or simply when you crave a refreshing and delicate-tasting dessert.
But let’s see immediately how to prepare the lemon cake similar to delight.
If you haven’t done so yet, subscribe to my channel YouTube Have Fun in the Kitchen to not miss my VIDEO RECIPES.
This content contains one or more affiliate links.
You might also like these recipes:
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 1 Hour 15 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
- Energy 550.85 (Kcal)
- Carbohydrates 33.14 (g) of which sugars 20.52 (g)
- Proteins 8.37 (g)
- Fat 45.05 (g) of which saturated 14.29 (g)of which unsaturated 6.03 (g)
- Fibers 0.32 (g)
- Sodium 68.42 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
For the lemon cream
- 1 egg
- 3 1/2 tbsp sugar
- 1/4 cup all-purpose flour
- 1 lemon zest
- 1 cup milk
- 5 eggs
- 1/3 cup sugar
- 1/4 cup sunflower oil
- 1 lemon zest
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- Half lemon zest
- 1 cup cup heavy cream
- 1 cup cup mascarpone
- 1 lemon zest
- 2 tbsp lemon juice
- to taste lemon flavor (optional)
- to taste chocolate chips
- 1 cup cup mascarpone
- 3/5 cup heavy cream
- Half lemon zest
- to taste lemon flavor (optional)
- to taste food coloring (yellow optional)
- to taste chocolate chips
Tools
- 1 Bowl
- 1 Mixer
- 1 Parchment paper
- 1 Saucepan
- 1 Spatula
- 1 Baking pan
- 1 Plastic wrap
- 1 Whisk
- 1 Knife
How to Prepare the Lemon Cake Similar to Delight
First, prepare the cake base. Separate the yolks from the egg whites.
In a large bowl, beat the yolks with the sugar using the electric mixer until a light and frothy mixture is obtained.
Add the sunflower oil and mix.
Add the flour, baking powder, and grated zest of an untreated lemon. Mix until you get a homogeneous dough.
In another clean and dry bowl, beat the egg whites (with the zest of half a lemon) to stiff peaks with the electric whisks.
Gently fold the whipped egg whites into the yolk mixture, stirring from the bottom up to avoid deflating the mixture.
Transfer the mixture to a rectangular baking pan about 12×16 inches, previously lined with parchment paper. Gently level the surface with a spatula.
Bake in a static oven, preheated to 356°F for about 10 minutes.
Remove from the oven and with the help of a sheet of parchment paper, turn the biscuit base upside down. Remove the parchment paper used in baking.
Trim the edges well on all sides and then cut it into 7 strips.
Prepare the cream. In a saucepan, insert the egg, sugar, flour, milk, and lemon zest. Mix with a hand whisk. Transfer the saucepan to the heat (medium-low) and cook the cream, stirring continuously until it thickens. Cover the cream with contact plastic wrap and let it cool.
In a bowl, insert the cream, mascarpone, lemon zest, and if you like, a few drops of lemon aroma. Whip everything well. Finally, add the cream a little at a time and mix with the electric mixer.
Soak all the strips with lemon juice. Then spread the filling on each strip and add chocolate chips. (Keep aside a bit of filling. You will need it to cover the cake).
Roll the first strip and place it on a serving plate. Around the first roll, start attaching all the other strips, continuing from where the previous strip’s dough ended to create a spiral effect. Cover everything with the reserved cream.
Now dedicate yourself to the coating. In a bowl, whip the cream with the whisks until you get a firm consistency. In another bowl, work the mascarpone with the grated zest of half a lemon. If desired, add a few drops of lemon aroma and very few drops of yellow food coloring for a touch of color.
Put everything in a piping bag and decorate to your taste. I made some tufts and added chocolate chips.
Store in the refrigerator until ready to serve.
Storage
The cake should be stored in the refrigerator, covered inside an airtight container. It is recommended to consume it within 2-3 days of preparation to ensure freshness and quality.
