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.
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.
- 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.
- Heavy cream 35% fat: 600 ml
- Icing 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.
- 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.
- Lime tincture (infused spirit): 50 ml
- Heavy 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.
- Heavy cream 35% fat: 600 ml
- Yellow food colouring: to taste
- Ground hazelnuts: 180 g
- Lemon: 1 piece
6
Put it in the fridge overnight.
- Water: 1 tablespoon