Lemon caramel cake: A refreshing twist on classic desserts
Lemon Caramel Cake is a delightful, layered dessert that will surprise even the most discerning pastry connoisseurs. It looks stunning on the plate, and after just one bite, you might find yourself melting with pleasure.
Lemon Caramel combines a cocoa sponge cake, sweet caramel cream, and a hint of lemon that adds a refreshing contrast to the entire dessert. It's always popular, with requests for the recipe pouring in after family gatherings.
Lemon Caramel Cake
If you're seeking an alternative to traditional cakes and find plain sponge cakes with whipped cream and jelly a bit mundane, Lemon Caramel Cake deserves a place in your recipe collection. It's perfect for birthdays, name days, family gatherings, and parties. Fortunately, you don't need a special occasion to enjoy it today.
Ingredients:
Sponge Cake:
- 6 eggs,
- 1 cup cake flour,
- 1 cup sugar,
- 2 tablespoons cocoa,
- 3/4 teaspoon baking powder,
- 50 grams dark chocolate.
Lemon Cream:
- 60 grams whipped topping mix,
- 200 millilitres cold milk,
- 1 lemon jelly package,
- 1 cup hot water.
Cream Layer:
- 250 millilitres heavy cream (36%),
- 5 tablespoons powdered sugar,
- 1 whipped cream stabilizer.
Other Ingredients:
- 250 grams caramel cream,
- 100 grams butter cookies.
Instructions:
Step 1. Beat the egg whites until stiff, then gradually add the sugar and egg yolks. Next, incorporate the sifted flour, cocoa, and baking powder. Mix, add the chopped chocolate, and combine.
Step 2. Pour the batter into a pan measuring about 28 x 18 centimetres, lined with baking paper. Bake the sponge cake in an oven preheated to 175°C for 35 minutes.
Step 3. Dissolve the jelly in hot water, stirring well, and set aside to cool. In a separate 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. Spread half of the lemon cream over one half, add a layer of butter cookies, and top with caramel.
Step 5. Layer more butter cookies, then the remaining lemon cream, and cover with the second sponge cake piece. Top with stiffly whipped heavy cream mixed with powdered sugar and sprinkle with grated chocolate. Chill the cake, preferably overnight. Enjoy!
