Lemon Cake for Special Occasions

Delicious lemon cake. You just have to try it.

Ingredients

Lemon Cream:

• Sugar – 120 g
• Vanilla sugar – 8 g
• Lemon – 2 pcs
• Mascarpone cheese – 250 g
• Water – 130 ml
• Water – 40 ml (for gelatin)
• Gelatin – 30 g
• Whipping cream 30% – 600 ml

Lemon Sponge Cake:

• Sugar – 140 g
• Vanilla sugar – 8 g
• Lemon – 1 pc
• Eggs – 6 pcs
• Potato starch – 80 g
• Baking powder – 1.5 tsp
• All-purpose flour – 120 g

Soaking Syrup:

• Sugar – 80 g
• Lemon juice – 1 tbsp
• Water – 80 ml

Decorating Cream:

• Powdered sugar – 40 g
• Lemon juice – 1 tbsp
• Whipped cream stabilizer – 9 g
• Whipping cream 30% – 400 ml

Preparation

Step 1: Baking the Sponge Cake

1. Separate the egg whites from the yolks.
2. Beat the egg whites with sugar and vanilla sugar until stiff peaks form.
3. Add the egg yolks one by one, mixing briefly after each addition.
4. In a separate bowl, combine the all-purpose flour, potato starch, and baking powder.
5. Gently fold the dry ingredients into the egg mixture.
6. Add the lemon juice and zest, and mix gently.
7. Pour the batter into a cake pan lined with parchment paper.
8. Bake at 170°C (338°F) for about 40-45 minutes, until golden and a toothpick inserted comes out clean.
9. Allow the sponge cake to cool, then remove from the pan, level the top, and cut into 3 even layers.

Step 2: Preparing the Soaking Syrup

1. Combine all syrup ingredients in a saucepan and bring to a boil.
2. Let the syrup cool.

Step 3: Preparing the Lemon Cream

1. Soak the gelatin in 40 ml of water.
2. Grate the zest and squeeze the juice from the lemons.
3. In a saucepan, combine the zest, juice, sugar, vanilla sugar, and 130 ml of water. Bring to a boil.
4. Add the soaked gelatin to the hot mixture and stir until dissolved. Let it cool slightly.
5. Add the mascarpone cheese to the cooled mixture and mix well.
6. Whip the cream until stiff peaks form.
7. Gradually fold the whipped cream into the mascarpone mixture.

Step 4: Assembling the Cake

1. Place the first layer of sponge cake in a cake ring and soak with syrup.
2. Spread a layer of lemon cream on top.
3. Repeat with the second and third layers, soaking each with syrup and spreading with cream.
4. Chill the assembled cake in the refrigerator until set.

Step 5: Preparing the Decorating Cream

1. Whip the cream, gradually adding the whipped cream stabilizer.
2. Add powdered sugar and lemon juice, and whip until smooth.
3. Spread the cream evenly over the entire cake.

Decoration: Decorate the cake as desired with marzipan, ready-made decorations, fresh fruit, or herbs.

Enjoy your delicious lemon cake!