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Lemon Delight

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Lemon Delight : Fresh and Sweet Sensation in Every Bite

Lemon Delight is a delectable cake with the perfect combination of fresh lemon flavor and delicious creamy whipped cream. This cake consists of several layers that provide an unforgettable taste experience. The first layer is a crumb biscuit that gives each bite a softness and delicacy. This cake provides the perfect base for the following layers.

The middle layer is the lemon filling which gives the cake tartness and tenderness. This lemon filling is obtained from fresh lemon juice, giving it a very distinctive sweet and sour taste. Its fresh and sharp taste becomes a tantalizing sensation in the mouth.

The top layer is whipped cream which is whipped until thick and creamy. This whipped cream provides softness and stickiness which makes Lemon Delight even more delicious. Whipped cream also provides a perfect balance with the sour taste image of the lemon filling, creating a harmony of flavors that spoil the tongue. For a beautiful finishing touch, Lemon Delight is often garnished with shavings of lemon zest which give it a stronger lemon aroma and taste. This decoration gives an attractive and appetizing appearance.

Lemon Delight is the perfect choice for a refreshing dessert on special occasions, such as parties or celebrations. This cake can also be an after-dinner indulgent dessert. With the image of a fresh lemon taste, creamy whipped cream, and a charming look, Lemon Delight will become a favorite for dessert lovers who value freshness and delicacy in one bite.

Ingredient Sponge Cake :

  • Flour 200 gr
  • Eggs 8
  • Sugar 100 gr
  • Honey 50 gr
  • Corn Starch 25 gr
  • Pastovocrem Fabbri 50 gr

Ingredient Lemon Custard Cream :

  • Pastovocrem Fabbri 120 gr
  • Sugar 330 gr
  • Flour 90 gr
  • Corn Starch 55 gr
  • Lemon Paste Fabbri 50 gr
  • Grated Zest of One Lemon

Ingredient Lemon Glaze :

  • Custard Cream 1000 gr
  • Milk 200 gr
  • Selen Fabbri 100 grGrated Zest of One L
  • Milk 

How to Make :

  • Sponge Cake : Crack the eggs, the sugar and the honey in the planetary mixer. Add the sifted 7 our and corn starch and / nally the Pastovocrem. Pour the mixture in a semi sphere previously coated with butter and 7 our and bake at 180° for 35 minutes.
  • Lemon custard cream : Bring the milk to a boil with the Lemon Paste and the lemon zest; Mix the Pastovocrem with the sugar, the corn starch and the 7 our. Combine the two mixtures and bring to a boil. Shock freeze to 4°C.
  • Lemon Glaze : Whip the milk and the Selen in the planetary mixer. Add the pastry cream, the lemon zest and dilute with the milk up to reach the desired thickness.
  • Assembling The Cake : Empty the semi sphere of sponge cake, Fill it with custard cream and close with the sponge cake. Take out the cake of the mould, glaze it with the lemon glaze in order to create on the dish a uniform layer around the cake. Garnish with whipped cream and some lemon zests.