Lemon Pudding Cream Cake

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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):

  1. Can I use other citrus fruits instead of lemon?
    • Yes, you can substitute lemon with lime or orange for a different flavor profile.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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