Lemon cake with tropical fruits
10 servings
45 minutes
Lemon cake with tropical fruits is an exquisite blend of classic European traditions and exoticism from distant lands. Its soft, airy sponge soaked in lemon aroma offers a light tartness perfectly complemented by the sweetness of pineapple, mango, and lychee. Coconut flakes add a delicate nutty note, while the cream made from cottage cheese and cream provides a velvety texture. This cake is a true embodiment of summer vibes and travel. It is perfect for festive tea parties, romantic dinners, or simply cozy family evenings. Each spoonful of this dessert is a sip of sunny warmth and freshness.
1
Preheat the oven to 200 degrees.
2
Mix butter with 200 grams of sugar, both regular and vanilla, and beat in the eggs one by one. Combine with flour, starch, baking powder, milk, 1 teaspoon of coconut flakes, and lemon zest. Add 100 grams of pineapple pieces.
- Butter: 250 g
- Sugar: 260 g
- Vanilla sugar: 30 g
- Chicken egg: 5 piece
- Wheat flour: 400 g
- Starch: 100 g
- Baking powder (raising agent): 10 g
- Milk: 320 ml
- Desiccated coconut: 3 teaspoons
- Lemon: 1 piece
- Pineapple: 1 piece
3
Place the dough in a greased springform pan and bake in the oven for 30 minutes.
4
Soak the gelatin. Whip the cream. Mix the cottage cheese, sugar, rum, and pineapple juice. Dissolve the gelatin and mix it with the cottage cheese mixture. Gently fold in the whipped cream.
- Sugar: 260 g
- Rum: to taste
5
Place pieces of pineapple, mango, and lychee on the crust. Spread the cottage cheese cream on top and smooth the surface. Sprinkle with coconut flakes.
- Pineapple: 1 piece
- Mango: 1 piece
- Lychee: 5 piece
- Desiccated coconut: 3 teaspoons
6
Put the cake in the fridge for 4 hours.
