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Lemon Cream Cake

Prep
2 hr
Bake
40 min
Total
2 hr 40 min
Makes
12 slices

Ingredients

For the shortcrust base

  • 7 tbsp100 gunsalted buttersoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK, unsalted butter.
  • ¼ cup50 ggranulated sugar
  • 1 ¼ cups150 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 1 pinchsalt
  • 1 tbspmilkif needed

For the sponge

  • 2large eggsat room temperature
  • 2 tbspwaterhot
  • ½ cup100 ggranulated sugar
  • 1 pinchsalt
  • grated lemon zesta little
  • ¾ cup plus 1 tbsp100 gall-purpose flour
  • 1 pinchbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.

For the lemon cream

  • 1 ½ tsp5 gagar-based gelling powderA plant-based gelling powder made with agar; it has to be boiled briefly to set. In the US and the UK use agar agar powder, using the amount on its package because strengths vary.
  • ¾ cup180 mllemon juice
  • 3large egg yolks
  • ¾ cup plus 2 tbsp180 ggranulated sugar
  • 7 tbsp100 gquarkGerman quark is a fresh, mild and slightly tangy cheese with a spoonable texture, used in German cheesecakes, doughs and creams. In the US use full-fat Greek yogurt strained overnight, or farmer's cheese; in the UK, quark from the supermarket chiller (choose a full-fat one if you can find it).
  • 2 ¾ cups650 mlheavy creamcold. German cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).

For the topping

  • 1 packetjellolemon flavor. A fruit-flavored gelatin dessert mix. In the US use flavored gelatin dessert mix (Jell-O style); in the UK, jelly crystals or jelly cubes.
  • 1 cup250 mlwater
  • 1 ½ tbsp20 ggranulated sugar

For the garnish

  • ¾ cup plus 1 tbsp200 mlheavy creamcold
  • couverture chocolatewhite. Chocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.
  • 1lemon

Method

Shortcrust

  1. Mix the butter, salt and sugar, then work in the flour to form a dough.

  2. If the dough is too dry, work in a little milk.

  3. Press the dough flat, cover it and chill for at least 1 hour so the sugar has a chance to dissolve and the butter can firm up.

  4. After chilling, knead the dough again briefly (!) and roll it out on a lightly floured work surface.

  5. Cut out a circle of dough using the ring of a springform pan and bake at 375°F (190°C) convection (fan) until golden, then let it cool completely on the baking sheet.

Sponge

  1. Preheat the oven to 350°F (170°C) convection (fan). Line the bottom of the springform pan with parchment paper.

  2. Beat the eggs with the sugar, salt, lemon zest and the hot water at full speed for about 10 minutes.

  3. Mix the flour with the baking powder, sift it over the egg mixture, fold in gently and pour into the pan.

  4. Pour the batter into the pan, smooth the top and bake for about 25 minutes until golden, then let it cool in the pan.

  5. Stick the sponge onto the shortcrust base: to do this, spread a little jam over the base first (any jam works; in the US, jam or preserves, in the UK, jam, seedless if you want a smooth layer).

Lemon cream

  1. Bring the lemon juice and the agar-based gelling powder to a boil, stirring, then let it cool down considerably. Stir in the egg yolks and sugar and warm it up again, but do not (!) let it boil again.

  2. Let the lemon mixture cool until lukewarm, then stir in the quark.

  3. Whip the heavy cream until stiff and fold it into the lemon cream. Pour the cream into the pan over the base and let it set in the fridge for at least 3 hours.

Jelly layer

  1. Make the jello according to the package directions and let it cool down until it is only just lukewarm, then pour it over the back of a spoon onto the lemon cream. Enjoy any leftover jello some other way :)

  2. Once the cake, now with its jelly layer (!), has chilled again for about 2 hours, it is ready to decorate.

  3. To do this, whip the heavy cream and pipe rosettes on top with a piping bag. Cut the lemon into pieces, set one on each rosette and sprinkle a little coarsely grated white couverture chocolate over the rosettes.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/lemon-cream-cake/