An incredibly easy and delicious dessert, the lemon cream bed cake is a fabulous treat. It takes only a few minutes to prepare, but it’s loved by both children and adults. It could be made with homemade puff pastry, but that truly requires extra work. Of course, if you want to try your hand at making homemade puff pastry, you can find the recipe here. But if you want to play it safe and want a delicious dessert that requires little effort yet offers exceptional results, let’s use the ready-made puff pastry rolls that are easily available in the refrigerated section of supermarkets. The rest is really simple, a rich pastry cream and puff pastry are the fundamental ingredients to prepare the lemon cream bed cake, to be served in slices to our guests after lunch or dinner or simply to bite into during a coffee break or when the desire for a snack strikes at any age.
OTHER CREAM DESSERTS
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the preparation of lemon cream bed cake
- 1 roll Puff Pastry (rectangular)
- 2 cups Milk
- 4 Egg Yolks
- 1 lemon
- 1/2 cup Sugar
- 1/3 cup All-Purpose Flour
- 1 tbsp Granulated Sugar
- 2 tbsps Powdered Sugar
Tools
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- 1 Saucepan
- 1 Whisk
Preparation of lemon cream bed cake
Heat the milk in a saucepan. Separately, beat the egg yolks with the sugar and flour using a whisk. When the milk on the stove is hot, add the yolk mixture and grated lemon peel (ensure it’s organic). Keep stirring to prevent the cream from sticking in the oven, and mix until it coats the spoon.
Cover and let it cool thoroughly. Preheat the static oven to 356°F. Roll out the puff pastry. Place it in a baking tray with the parchment paper that usually accompanies it, forming with half the base of the cake.
Cover the pastry, pricking the base with a fork, with the cream and seal with the other half of the pastry, sealing the edges well. Sprinkle with some granulated sugar and bake for 20-25 minutes. Let it cool completely, cut into squares, and serve with powdered sugar.
Storage
You can store the cake in the fridge for two or three days.
