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.
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.
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.
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
This cake provides a good source of protein from the eggs and mascarpone. Lemons are rich in Vitamin C and antioxidants, contributing to overall health. While this dessert is indulgent, it can be enjoyed in moderation as part of a balanced diet.
Dietary Information
Vegetarian: Yes
Gluten-Free: No (contains flour)
Nut-Free: Yes
Storage
Store the cake in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months.
Why You’ll Love This Recipe
This recipe combines the comforting texture of a traditional cake with the vibrant, refreshing taste of lemon. The creamy pudding center adds a luxurious touch that makes this cake stand out. It’s perfect 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!
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