Lemon curd cake
8 servings
90 minutes
Lemon-curd cheesecake is a true masterpiece of Estonian cuisine, combining the tenderness of cheese cream with the bright freshness of lemon curd. This dessert perfectly balances between airy sponge cake and rich citrus aroma, making each bite a refined delight. In Estonia, such cakes are often prepared for festive occasions as they symbolize the warmth and coziness of home. The special texture of the sponge combined with silky cheese cream creates a gentle melting sensation in the mouth, while lemon adds a tangy zest that refreshes the taste. This cake can be served as an independent treat or with a cup of fragrant tea to highlight its versatility. Decorated with lemon marmalade, it transforms into a work of art that pleases both the palate and the eye.
1
For the sponge cake, separate the whites from the yolks of 3 eggs. Whip the whites with 100 g of sugar until stiff peaks form. Gently fold in a cup of flour. Line a baking tray with parchment paper. Spread the batter evenly in a layer of 1.5–2 cm. Bake for about 15 minutes at 180 degrees.
- Chicken egg: 6 pieces
- Sugar: 1.5 glass
- Wheat flour: 1 glass
2
For the cottage cheese cream, soak gelatin in milk for 30-40 minutes. Dissolve the gelatin in a water bath until fully melted. Whip the cottage cheese with sugar and gelatin. Place in the refrigerator to let the cream set slightly.
- Gelatin: 20 g
- Milk: 60 ml
- Soft cottage cheese: 400 g
- Sugar: 1.5 glass
3
For lemon curd, zest the lemons and squeeze out all the juice. Mix lemon juice, zest, 150 g of sugar, and 3 eggs. Let it sit for about half an hour to allow the zest to release its aroma. Then strain the mixture through a sieve. Cook on low heat until thickened. Cool down.
- Lemon: 3 pieces
- Sugar: 1.5 glass
- Chicken egg: 6 pieces
4
Cut the biscuit into 3 equal layers. Generously spread lemon curd on each layer. Place 1 layer in a springform pan (or create a high edge with foil). Pour 1/3 of the cheese cream onto the layer, smooth it out, and place it in the freezer for 10-15 minutes to set the cream. Repeat with the remaining layers. After the top layer of cheese cream has set, cover the cake with lemon curd and decorate with jelly lemon slices.
- Lemon Marmalade: to taste