It is a dessert that is easy to make and always pleasant. You can make it soft, like a paradise cake, or crunchy, like a tart
There lemon cake It is a sweet and fragrant dessert, excellent as a snack or for children's snack at midday. You can prepare in many ways, there are many recipes, soft or more "crisp", whose common denominator is the cream, with an intense lemon flavor. Of this dessert there is also a famous version overseas, the lemon pie, a kind of cheesecake covered with meringue. For you we have selected two recipes, one fluffy like a paradise cake, and the other instead fragrant as one pie. Both desserts are filled with a delicate cream with an unmistakable lemon flavor. To you the choice!
Soft Cake With Lemon
200 g flour 00, 50 g potato starch, 150 g butter, 150 g sugar, 3 eggs, 2 tablespoons of lemon juice, the zest of 2 lemons, 1 sachet of baking powder. For the cream: 250 ml milk, 3 egg yolks, 35 g flour, the peel of 2 lemons, sugar that covers the egg yolks.
In a large bowl beat the eggs with the sugaruntil the mixture is swollen and foamy. Add the sifted flour with the starch and the yeast and keep stirring. Unite at this point lemon juice, zest and melted butter and mix the ingredients well. Grease a cake tin, flour it and then pour the dough. Bake at 180 degrees for 45 minutes and, to check the cooking, do the toothpick test: if it comes out dry, it means that the cake is ready. At this point let it cool before turning it out cut it in half to stuff it with the cream.
Procedure for the cream
In a bowl, mix with a whisk egg yolks and sugar. Once the mixture is well swollen, add the flour and keep stirring to prevent lumps from forming. In a saucepan, meanwhile, heat up milk with lemon peel. Just before boiling, turn off and add the milk (without the peel) to the sugar. Stir with a whisk and return the mixture to the saucepan and let it cook, stirring constantly, until the cream will not thicken. At this point turn off and let it cool before filling the cake.
300 g flour 00, 150 g butter, 120 g sugar, the zest of a lemon, 1 egg + 1 egg yolk, 1 pinch of salt.
Make a fountain with flour, add sugar and softened butter at room temperature and start kneading. Then add the salt, the grated lemon peel, the egg and the yolk and continue to knead using only the fingertips. Form a ball, wrap it with some film and leave it rest the dough in the fridge for half an hour. After this time, roll out the dough with a rolling pin, place it in a buttered pan from diameter of 24 cm is puncture the bottom of the cake with the prongs of a fork. Stuff the cake with lemon cream, bake at 180 degrees for 30 minutes and once ready, let it cool before cutting it.