Lemon cake with butter cream
8 servings
180 minutes
Lemon cake with buttercream is an exquisite dessert of European cuisine that combines the tenderness of sponge layers with the rich flavor of lemon cream. This cake is a true embodiment of freshness and lightness, thanks to the thin layers of sponge soaked in lemon liqueur. The buttercream with added lemon puree and condensed milk gives the dessert a velvety texture and gentle tartness. Lemon cake is perfect for festive gatherings or cozy family meetings, filling the atmosphere with lightness and a sunny aroma. With its balanced combination of sweetness and citrus freshness, this cake offers gastronomic delight to every connoisseur of exquisite desserts.
1
For the biscuit, beat the egg whites with 90 grams of sugar, adding the sugar in parts. Beat the yolks with sugar. Combine both mixtures. Sift starch and flour into the egg mixture, add zest, and gently mix. Bake 5 thin layers.
- Sugar: 180 g
- Sugar: 180 g
- Chicken egg: 5 piece
- Wheat flour: 70 g
- Potato starch: 70 g
- Lemon zest: 1 piece
2
For the cream, puree half a lemon in a blender. Heat three eggs with condensed milk over the fire, whisking lightly. Do not boil, but heat well. Cool down.
- Lemon: 0.5 piece
- Chicken egg: 5 piece
- Condensed milk: 1 jar
3
Whip the butter to a white color. Gradually add the lemon puree while continuing to whip. Then add the egg-milk cream in parts. Whip. Chill.
- Butter: 300 g
- Lemon: 0.5 piece
- Chicken egg: 5 piece
4
Soak the layers with lemon infusion, layer with cream. Smooth the top with cream and refrigerate for 30 minutes.
- Limoncello: 50 ml