Lemon Cream and Fruit Cake

A fantastic dessert that will delight you at the first bite. The sponge cake is very light and melts in your mouth, while the addition of fruit and lemon cream, added to the batter before baking, provides a pleasant upgrade and a touch of excitement. Perfect as an afternoon treat served with a cup of coffee or tea.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Biscuit

  • 3 pieces Egg, fresh

  • 120 g Sugar, white

  • 1 bag Sugar, white

  • 75 ml Milk, whole milk

  • 75 ml Oil, vegetable oil, canola

  • 150 g Flour, Wheat, bread flour

  • 1 teaspoon Baking powder

Cream

  • pieces Lemon, fresh, without shell

  • pieces Juice, lemon

  • 150 g Sugar, white

  • 2 piece Egg, egg yolk, fresh

  • 15 g Koruzni škrob

  • 50 g Butter, unsalted

  • 150 g Strawberries

  • pieces Powdered sugar

Steps

  1. First, prepare the lemon cream. Wash one lemon thoroughly and dry it with paper towels. Finely grate the zest and place it in a cup. Squeeze the juice from both lemons and pour it into a measuring cup. Add enough water to make 200 ml of liquid, then pour it into the cup. Add sugar and place it on the stove. Bring the mixture to a boil.

  2. Meanwhile, in a small bowl, mix the egg yolk, starch, and a tablespoon of cold water until smooth, without any lumps. Once the liquid in the cup boils, reduce the heat slightly and slowly pour in the starch-egg yolk mixture while continuously stirring. Cook for 3 minutes, stirring constantly, until the cream thickens appropriately.

  3. Remove the cup from the heat and gradually mix in the diced butter. Once all the butter is incorporated, strain the cream through a fine sieve to remove any lumps and lemon zest. Cover it with cling film touching the surface and let it cool.

  4. Prepare the sponge cake batter. Add regular and vanilla sugar to the eggs and beat them with an electric mixer on high speed until the volume doubles and the mixture becomes lighter.

  5. Mix the oil and milk into the beaten eggs. Finally, fold in the flour mixed with baking powder. The result should be a completely smooth batter without lumps.

  6. Quickly rinse the fruit under running water if needed and dry it with paper towels. If using strawberries, remove the stems and cut them into smaller pieces if necessary.

  7. Grease a round cake pan (17-18 cm in diameter) with butter and dust it with flour (optionally, line it with baking paper). Pour the prepared batter into the pan and spread it evenly with a spatula, smoothing the top. Spoon the lemon cream onto the batter, then sprinkle the fruit on top. *Note: Use about half of the lemon cream. Transfer the rest to a glass jar and store it in the refrigerator. It can be used as a spread for pancakes or rolls, or to make desserts in glasses.

  8. Place the pan in the oven preheated to 180°C (350°F) for 30-40 minutes.

  9. Before serving, let the cake cool and dust the top with powdered sugar.

Nutrition Information (Per 100g)

  • Calories: 278.92 kcal
  • Fat: 7.54 g
    • Saturated Fat: 3.82 g
  • Carbohydrates: 45.44 g
    • Sugars: 31.04 g
  • Protein: 5.17 g
  • Fiber: 0.67 g