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Lemon Cream Cake

Lemon Cream Cake


For the lemon cream:

  • Beat the eggs and the egg yolk in a bowl using a hand whisk.
  • Transfer to a metallic bowl. Add the lemon juice, lemon zest, sugar and cornstarch. Place bowl over a pot of simmering water but careful that the bowl doesn’t touch the water directly. Stir with the whisk occasionally and heat for 15-20 minutes, until the cream thickens.
  • Remove bowl from heat and add the thyme and butter. Stir to combine. Transfer to another bowl and allow to cool a bit and cover with plastic wrap. Set aside to cool completely.

For the cake:

  • Preheat oven to 200* C (390* F) Fan.
  • Sift the flour, baking powder and a pinch of salt. Put in a food processor. Add the butter and beat until the mixture resembles wet sand.
  • Add the 60 g sugar and beat for 5 more seconds.
  • In a bowl, beat the egg with 1 ½ tablespoons milk. Add to the food processor and beat until the mixture comes together to form a nice dough.
  • If the dough seems too dry and crumbles easily between your fingers, add the rest of the milk.
  • Shape dough into a ball and knead gently with your fingers on a lightly floured working surface. Very gently until it becomes smooth. Dust your hands with flour and gently roll out dough or use a rolling pin and dust with some extra flour to spread the dough into a 23 cm disc that is 1 cm thick.
  • Line a rimmed baking sheet with parchment paper greased with butter. Place dough on it and bake for 15 minutes or until golden. Insert a knife and if it comes out clean and dry, the cake is ready.
  • Set on a wire rack to cool. Cut into 2 layers using a serrated knife.
  • Transfer top layer to a cutting board and cut into 8 triangular pieces.
  • Transfer bottom part to a serving platter. Don’t worry if it breaks apart a little.
  • In a mixer beat the heavy cream, vanilla and icing sugar using the whisk attachment. Beat on high speed until it thickens and becomes whipped cream.
  • Spread whipped cream over the bottom part of the cake. Add 1/3 of the lemon cream or more if you want a more intense lemony flavor.
  • Place the triangular pieces of cake over the top and sprinkle with icing sugar.
  • Serve with remaining lemon cream.
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Nutrition information per 100 gr.

Calories (kcal)
13 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
18 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
35 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
12 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
16 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
12 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
4 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
5 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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