This Lemon Pudding Cream Cake is a delightful dessert that combines the zesty freshness of lemon with the creamy smoothness of mascarpone pudding. Perfect for any occasion, this cake features a tender dough and luscious filling that create a harmonious blend of flavors. Whether it’s a family gathering or a special celebration, this cake is sure to impress.
Preparation Time:
- Preparation: 30 minutes
- Cooking: 35 minutes
- Cooling: 1 hour
- Total: 2 hours 5 minutes
Ingredients:
Pudding Cream:
- 2 eggs
- 100 g (6 tbsp / 3.5 oz) sugar
- 50 g (4 tbsp / 1.7 oz) cornstarch
- 500 ml (1 pint) milk
- 100 g (4 tbsp / 3.5 oz) mascarpone
- Juice of 1 lemon
Dough:
- 1 egg
- 120 g (2/3 cup / 4.2 oz) sugar
- 140 g (1 1/3 sticks) melted butter
- Zest of 1 lemon
- 320 g (2 heaping cups / 11 oz) flour
- 5 g (1 tsp) baking powder
Additional Ingredients:
- Powdered sugar (optional)
Directions:
1. Prepare the Pudding Cream:
- In a bowl, beat 2 eggs.
- Add 100 g of sugar and 50 g of cornstarch to the eggs and mix well.
- Gradually add 500 ml of milk while stirring to avoid lumps.
- Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it thickens.
- Once thickened, remove from heat and let it cool slightly.
- Mix in 100 g of mascarpone and the juice of 1 lemon until smooth.
- Set aside to cool completely.
2. Prepare the Dough:
- In a large bowl, beat 1 egg.
- Add 120 g of sugar and mix until well combined.
- Stir in 140 g of melted butter and the zest of 1 lemon.
- In another bowl, combine 320 g of flour with 5 g of baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
3. Assemble the Cake:
- Preheat the oven to 180°C (350°F).
- Grease and flour a 20 cm baking tin.
- Divide the dough into two portions, one slightly larger than the other.
- Roll out the larger portion and place it in the bottom of the prepared baking tin, pressing it to fit evenly.
- Pour the cooled pudding cream over the dough.
- Roll out the smaller portion of dough and place it on top of the pudding cream, sealing the edges.
- Bake in the preheated oven for 35 minutes, or until the top is golden brown.
4. Finish and Serve:
- Allow the cake to cool completely in the tin before transferring it to a serving plate.
- Optionally, dust with powdered sugar before serving.
- Enjoy your Lemon Pudding Cream Cake!
Serving Suggestions:
- Serve this cake chilled with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with a cup of hot tea or a refreshing lemonade.
Cooking Tips:
- Ensure the pudding cream is fully cooled before assembling the cake to prevent the dough from becoming soggy.
- Use fresh lemon juice for the best flavor.
- If the dough is too sticky, refrigerate it for 10-15 minutes before rolling out.
Nutritional Benefits:
- Protein: The cake provides a good source of protein from the eggs and mascarpone.
- Vitamin C: Lemons are rich in Vitamin C and antioxidants, contributing to overall health.
- Balanced Dessert: While indulgent, this cake can be enjoyed in moderation as part of a balanced diet.
Dietary Information:
- Vegetarian: Yes
- Gluten-Free: No (contains flour)
- Nut-Free: Yes
Storage:
- Refrigerate: Store the cake in an airtight container in the refrigerator for up to 3 days.
- Freeze: For longer storage, freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months.
Why You’ll Love This Recipe:
- Balanced Flavors: The recipe combines the comforting texture of a traditional cake with the vibrant, refreshing taste of lemon.
- Luxurious Touch: The creamy pudding center adds a luxurious element that makes this cake stand out.
- Versatile: Suitable for both casual get-togethers and special occasions.
Conclusion:
This Lemon Pudding Cream Cake is a delightful fusion of flavors and textures that will leave a lasting impression on anyone who tries it. Its balanced sweetness and zesty lemon essence make it a versatile dessert suitable for various occasions. Enjoy baking and indulging in this delightful treat!
Frequently Asked Questions (FAQ):
- Can I use other citrus fruits instead of lemon?
- Yes, you can substitute lemon with lime or orange for a different flavor profile.
- Can I use a different type of cheese instead of mascarpone?
- You can use cream cheese as a substitute, but it will alter the flavor and texture slightly.
- How do I prevent the dough from sticking when rolling it out?
- If the dough is sticky, refrigerate it for 10-15 minutes before rolling. You can also dust your work surface and rolling pin with flour.
- Can I make this cake gluten-free?
- Yes, you can try using a gluten-free flour blend in place of the regular flour, but the texture may differ.
- How can I make the cake more moist?
- Ensure you don’t overbake the cake. You can also brush the bottom layer of dough with a simple syrup made of sugar and lemon juice before adding the pudding cream.
- Can I make this cake ahead of time?
- Yes, the cake can be made a day in advance and stored in the refrigerator until ready to serve.
- Is it necessary to use fresh lemon juice?
- Fresh lemon juice provides the best flavor, but bottled lemon juice can be used in a pinch.
- How do I know when the pudding cream is thick enough?
- The pudding is thick enough when it coats the back of a spoon and leaves a clear line when you run your finger through it.
- Can I add fruit to the pudding cream?
- Yes, you can fold in some berries or thinly sliced fruit like strawberries or peaches for added flavor.
- What should I do if the top layer of dough cracks?
- If the dough cracks, you can gently press it together with your fingers. Once baked, the cracks will give the cake a rustic look, which can be charming.