Lemon sponge cake with sour cream and maple cream
6 servings
75 minutes
Lemon sponge cake with sour cream-maple cream is an exquisite dessert that combines the lightness and tenderness of classic European sponge with refreshing citrus notes. Lemon zest gives the batter a bright aroma and a slight tartness that harmoniously complements the sweetness of maple syrup in the cream. This recipe traces back to French and Italian baking traditions, where light sponge layers are adorned with creams based on cream or sour cream. The sour cream and maple syrup cream adds softness and a velvety texture, making the cake truly refined. Perfect for cozy tea times or festive gatherings, this dessert will be a highlight of any table. It can be complemented with fresh berries for even more flavor expression.
1
Separate the whites from the yolks. Place the yolks in a bowl, add half of the sugar, and whisk.
- Chicken egg: 4 pieces
- Sugar: 150 g
2
Beat the egg whites with the remaining sugar until thick foam forms.
- Chicken egg: 4 pieces
- Sugar: 150 g
3
Add 1/3 of the egg whites to the yolks and gently mix (do not whip!).
- Chicken egg: 4 pieces
4
Add sifted flour, grated zest of one lemon to this mixture and mix again.
- Wheat flour: 100 g
- Lemon: 1 piece
5
Add the remaining proteins and mix gently again.
6
Place the dough in the mold and bake for about 35 minutes at 180 degrees.
7
While the dough is preparing, make the cream: mix sour cream with maple syrup.
- Sour cream: 250 g
- Maple syrup: 8 tablespoons
8
When the dough is ready, let it cool. Then remove from the mold and cut into 2 parts. Spread cream on each part, then combine both parts. Coat the outside of the cake (you can decorate the top with some berries).
- Sour cream: 250 g
- Maple syrup: 8 tablespoons