Soft ring cake with lemon cream, fluffy and delicious. The ring cake is grandma’s classic dessert, all of us as children have eaten this cake prepared for breakfast or a delicious snack, the base ingredients are very simple and genuine: flour, butter, milk, eggs, and sugar, and then everyone chooses to enrich it with flavors or fillings as desired. In this recipe, I prepared it with lemon cream and finished with chopped almonds on top. It’s very simple, but I assure you that the softness and aroma will not be less than many more complex desserts. Enjoy the recipe!

Difficulty: Easy
Cost: Cheap
Preparation time: 10 Minutes
Cooking methods: Oven
Cuisine: Italian

Ingredients

2 cups cake flour
3/4 cup sugar
2/3 cup milk
2 eggs
1 packet baking powder
1 cup lemon custard
3/8 cup melted butter
1 grated lemon zest
1 tsp ground cinnamon
chopped almonds q.b (optional)

Tools

25 cm mold

Chopper
Ring Cake Mold
Electric Whisks

Steps

First, prepare the cream and let it cool.

Whisk the eggs with the sugar until the mixture is light and fluffy. Then add the butter, mix and then add the warm milk.
Mix the baking powder with the flour and sift everything, then add it into the mixture little by little, add the lemon zest and cinnamon. The mixture will be fluid.
Take the cream that has cooled and blend it for a few seconds to make it more fluid.
Butter and flour the mold, Pour some of the mixture on the base, just enough to cover the bottom. Take some cream and spoon it onto the batter, then pour the remaining mixture on top.
Finish always with spoonfuls of the remaining cream. Then with the prongs of a fork, swirl and mix everything creating swirls. If you like, coarsely chop some almonds and cover the surface.
Bake at 350°F (180°C) in a preheated ventilated oven for 25 minutes. Cover the surface with a sheet of parchment paper to keep the top light.
Ready!!!