Cake with Lemon Cream

Name: Cake with Lemon Cream
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Italia
Ingredients: 125 G Manitoba Flour; 125 G All-purpose Flour; 1 Egg; 13 G Brewer's Yeast; 25 G Butter; 60 G Sugar; 10 Cl Milk; null For the Lemon Cream:; 50 Cl Milk; 2 Eggs; 60 G Sugar; 60 G Flour; to taste Lemon Zest; 1 Packet Vanilla

@tuduu

This tasty cake with lemon cream is a soft and fragrant dessert, perfect for those who love fresh and citrus flavors. The base of the cake is a soft dough enriched with butter and eggs, while the lemon cream is made with milk, eggs, sugar, flour, and lemon zest. The result is a perfect combination of sweetness and acidity that will win over all palates. The cake with lemon cream is ideal to enjoy at breakfast, as a snack, or as a dessert after a special lunch or dinner.

Difficulty: Medium

Cooking time: 45 minCooking: 45 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Manitoba flour125G
All-purpose flour125G
Egg1
Brewer's yeast13G
Butter25G
Sugar60G
Milk10Cl
For the lemon cream:
Milk50Cl
Eggs2
Sugar60G
Flour60G
Lemon zestto taste
Vanilla1Packet

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 18
Mix the flour, sugar, and butter cut into pieces and knead for 5 minutes
STEP 2 OF 18
Add the egg
STEP 3 OF 18
Dissolve the yeast in the milk and slowly incorporate it into the mixture
STEP 4 OF 18
Knead for another 5 minutes until the dough is soft and homogeneous
STEP 5 OF 18
Turn on the oven, and once it's hot, turn it off and let the dough rise in a bowl for about an hour and a half
STEP 6 OF 18
In the meantime, prepare the cream
STEP 7 OF 18
Mix the milk with the lemon zest and vanilla and heat over low heat
STEP 8 OF 18
Place the eggs in a bowl with sugar and beat with an electric mixer until it becomes a frothy mixture
STEP 9 OF 18
Add flour and beat again
STEP 10 OF 18
As soon as the milk is boiling, add it to the egg mixture
STEP 11 OF 18
Stir with a wooden spoon
STEP 12 OF 18
Put back on the heat and let it thicken
STEP 13 OF 18
When the dough has risen, roll it out into a rectangle and spread the cold cream on the surface
STEP 14 OF 18
Roll the dough forming a log
STEP 15 OF 18
Cut the roll into pieces of 3-4 cm each
STEP 16 OF 18
Close each piece by pinching the dough a little to prevent the cream from leaking out
STEP 17 OF 18
In a springform pan lined with parchment paper and the edge buttered, arrange the pieces
STEP 18 OF 18
Let rise for about 180 minutes, then bake at 180 degrees for about 30 minutes

Suggestions

Cake Pan
Whisk
Pot

General Information

Storage notes

Store in the refrigerator for up to 2 days

More information

The cake with lemon cream is a classic Italian dessert, perfect to serve during celebrations or as a dessert after a special meal. The lemon cream adds a touch of freshness and acidity to the cake, making it irresistible.

Origin

Italia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Descrizione

Cake with Lemon Cream

@tuduu

Difficulty: Medium

Cooking time: 45 minCooking: 45 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

Preparation

STEP 1 OF 18

Mix the flour, sugar, and butter cut into pieces and knead for 5 minutes

STEP 2 OF 18

Add the egg

STEP 3 OF 18

Dissolve the yeast in the milk and slowly incorporate it into the mixture

STEP 4 OF 18

Knead for another 5 minutes until the dough is soft and homogeneous

STEP 5 OF 18

Turn on the oven, and once it's hot, turn it off and let the dough rise in a bowl for about an hour and a half

STEP 6 OF 18

In the meantime, prepare the cream

STEP 7 OF 18

Mix the milk with the lemon zest and vanilla and heat over low heat

STEP 8 OF 18

Place the eggs in a bowl with sugar and beat with an electric mixer until it becomes a frothy mixture

STEP 9 OF 18

Add flour and beat again

STEP 10 OF 18

As soon as the milk is boiling, add it to the egg mixture

STEP 11 OF 18

Stir with a wooden spoon

STEP 12 OF 18

Put back on the heat and let it thicken

STEP 13 OF 18

When the dough has risen, roll it out into a rectangle and spread the cold cream on the surface

STEP 14 OF 18

Roll the dough forming a log

STEP 15 OF 18

Cut the roll into pieces of 3-4 cm each

STEP 16 OF 18

Close each piece by pinching the dough a little to prevent the cream from leaking out

STEP 17 OF 18

In a springform pan lined with parchment paper and the edge buttered, arrange the pieces

STEP 18 OF 18

Let rise for about 180 minutes, then bake at 180 degrees for about 30 minutes