Classic Lemongrass Cake
12 servings
120 minutes
The classic cake 'Limonnik' is a harmonious blend of airy sponge cake, rich lemon aroma, and delicate sour cream frosting. Its history traces back to Russian cuisine, where sweet and sour desserts hold a special place. Lemon adds freshness and zest to the cake, while its soft texture makes it an ideal conclusion to a meal. This dessert is perfect for cozy family tea times as well as festive tables. Each layer of sponge is soaked in lemon syrup, enhancing the flavor's brightness, and the cake is topped with lemon zest and slices for an appetizing appearance. 'Limonnik' is a balance of tenderness and refreshing tartness that delivers true pleasure with every bite.
1
Grate the zest from all the lemons.
- Lemon zest: to taste
2
To soak the cake, extract the pulp from 3 lemons, add 8 tablespoons of sugar. Blend everything together.
- Lemon: 10 pieces
- Sugar: 480 g
3
Separate the whites and yolks. Add a pinch of salt to the whites and beat until stable foam forms. Beat the yolks as well. Add 3 tablespoons of sugar to both the whites and yolks and beat. Add a teaspoon of vanilla.
- Chicken egg: 6 pieces
- Salt: pinch
- Sugar: 480 g
- Vanilla sugar: 2 teaspoons
4
Mix the egg whites and yolks, sift 6 tablespoons of flour into the mixture. Add a teaspoon of zest.
- Wheat flour: 6 tablespoons
- Lemon zest: to taste
5
Bake the dough for 25–30 minutes at 180 degrees.
6
Cut the sponge cake into three layers. Soak the layers with a mixture of lemon pulp and sugar.
- Lemon: 10 pieces
- Sugar: 480 g
7
For the cream, whip the sour cream, add a teaspoon of vanilla sugar and 150-200 grams of regular sugar. Add a thickener for sour cream or cream and a teaspoon of zest.
- Sour cream: 1 kg
- Vanilla sugar: 2 teaspoons
- Sugar: 480 g
- Sour cream stabiliser: to taste
- Lemon zest: to taste
8
Use lemon zest and lemon slices to decorate the cake. Assemble the cake.
- Lemon zest: to taste
- Lemon: 10 pieces
