Lemon cake with nut layer

12 servings

240 minutes

Lemon cake with a nut layer is an exquisite dessert that harmoniously combines the fresh tartness of lemon and a crunchy nut layer. Its roots trace back to the traditions of European pastry schools, where the balance of flavors and textures is valued. A light sponge soaked in lemon aroma, airy cream with a creamy taste, and a rich caramel layer of nuts create a multi-layered gastronomic symphony. This cake will adorn any festive table, offering refined pleasure in every bite. It is perfect for tea time in a cozy atmosphere as well as for formal events. Topped with golden caramelized lemon, this dessert delights not only with its taste but also with its aesthetic appearance, evoking admiration and a desire to try it again.

Energy value per serving

• Calories: 542.5
• Proteins: 7.8g
• Fats: 39.8g
• Carbohydrates: 37.1g

Ingredients

• Wheat flour: 100 g
• Starch: 100 g
• Lemon: 1 pc
• Gelatin: 1 tsp
• Lemon zest: 1 pc
• Vanilla: pinch
• Ground hazelnuts: 180 g
• Lime tincture: 50 ml
• Sugar: 195 g
• Water: 1 tbsp
• Yellow food coloring: to taste
• Chicken egg: 1 pc
• Powdered sugar: 1 tbsp
• Cream 35%: 600 ml
• Cream 38%: 200 ml
• Grated almonds: 120 g

Cooking steps

1. For the biscuit, freeze half a lemon with the zest and grate it finely. Whip the egg whites with 90 g of sugar, adding the sugar in parts. Whip the yolks with sugar. Combine both mixtures. Sift starch and flour into the egg mixture and gently mix. Add the grated lemon and mix again. Bake four thin layers.

   Required ingredients:

   • Lemon: 1 piece
   • Lemon zest: 1 piece
   • Sugar: 195 g
   • Sugar: 195 g
   • Wheat flour: 100 g
   • Starch: 100 g

2. Cream with lemon zest. Whip the cream to soft peaks, add powdered sugar and vanilla, continue whipping, and pour in warm gelatin.

   Required ingredients:

   • Cream 35%: 600 ml
   • Powdered sugar: 1 tablespoon
   • Vanilla:  pinch
   • Gelatin: 1 teaspoon

3. Nougatine. Boil caramel (180 grams of sugar), add nuts and mix. Pour into a mold on a silicone mat. Level it out and let it cool.

   Required ingredients:

   • Sugar: 195 g
   • Ground hazelnuts: 180 g

4. Place the cake layer in a frame, soak it, and spread part of the cream on top. Then add the second layer, soak it, and add cream. Place nougat on the cream. Again - layer, soak, cream. Smooth the top of the cake with the remaining cream. Chill.

   Required ingredients:

   • Lime tincture: 50 ml
   • Cream 38%: 200 ml
   • Grated almonds: 120 g

5. For decoration, whip 200 g of cream, color it yellow (2-3 drops of dye) and decorate the cake, sprinkle the sides with nuts. On top - lemon in caramel.

   Required ingredients:

   • Cream 35%: 600 ml
   • Yellow food coloring:  to taste
   • Ground hazelnuts: 180 g
   • Lemon: 1 piece

6. Put it in the fridge overnight.

   Required ingredients:

   • Water: 1 tablespoon