Lemon caramel cake: The zesty twist your dessert needs
Lemon Caramel Cake is a delightful layered dessert that will surprise even the most discerning pastry lovers. It looks stunning on the plate, and just one bite will have you melting with pleasure.
Lemon Caramel combines a cocoa sponge cake, sweet caramel cream, and a hint of lemon for added freshness to the entire dessert. There's never a shortage of those eager to sample it, and after a family gathering, requests for the recipe are always abundant.
Lemon caramel cake
Suppose you're seeking an alternative to traditional cakes and are weary of plain sponge cakes with whipped cream and jelly. In that case, Lemon Caramel Cake should certainly be added to your recipe collection. It's a delectable cake for birthdays, name days, family gatherings, and parties. Fortunately, there's no need to wait for a special occasion—you can start enjoying it today.
Ingredients:
Sponge Cake:
- 6 eggs,
- 1 cup of cake flour,
- 1 cup of sugar,
- 2 tablespoons of cocoa,
- 3/4 teaspoon of baking powder,
- 50 grams of dark chocolate.
Lemon Cream:
- 60 grams of whipped topping mix,
- 200 millilitres of cold milk,
- 1 lemon jelly,
- 1 cup of hot water.
Cream Layer:
- 250 millilitres of double cream (36%),
- 5 tablespoons of icing sugar,
- 1 whipped cream stabiliser.
Other Ingredients:
- 250 grams of caramel cream,
- 100 grams of butter biscuits.
Instructions:
Step 1. Beat the egg whites with the sugar until stiff. Gradually add the egg yolks. Then, incorporate the sifted flour, cocoa, and baking powder. Mix, add the chopped chocolate, and combine.
Step 2. Pour the mixture into a pan measuring about 28 x 18 centimetres. Line the bottom with baking paper beforehand. Bake the sponge cake in an oven preheated to 180°C for 35 minutes.
Step 3. Pour the jelly into a bowl and cover it with hot water. Stir well and set aside to cool. In another bowl, mix the whipped topping with cold milk. Then, add the cooled jelly and blend using a mixer.
Step 4. Cut the cooled sponge cake into two parts. Place half of the lemon cream, a layer of butter biscuits, and caramel on the first sponge cake.
Step 5. Then, add another layer of butter biscuits, the remaining lemon cream mixture, and top with the second sponge cake. On top, spread the double cream whipped stiff with icing sugar and sprinkle with grated chocolate. Allow to chill, preferably overnight. Enjoy!
