Embark on a culinary journey with this exquisite lemon and caramel cream cake recipe. Combining the zesty allure of lemon with the smooth, comforting taste of caramel and cream cheese, this cake is a testament to the magic of simple ingredients transforming into a delightful dessert.
For the Cake:
Ingredients:
4 whole eggs
A dash of salt
120 grams of granulated sugar
4 egg yolks (additional to the whole eggs)
120 grams of all-purpose flour
4 grams of baking powder
Zest of 1 lemon
30 ml of water
40 ml of fresh lemon juice
Directions:
Preheat your oven to 175°C (347°F). Line a cake tin with parchment paper.
Mix Eggs and Sugar: Whisk the 4 whole eggs with the pinch of salt and 120 grams of sugar until pale and voluminous.
Add Yolks: Incorporate the additional 4 egg yolks into the mixture, blending until smooth.
Dry Ingredients: Sift together the flour and baking powder, then gently fold into the egg mixture along with the lemon zest, ensuring not to deflate the mixture.
Liquids: Mix the water and lemon juice, then fold into the batter until just combined.
Bake: Pour the batter into the prepared tin and bake for 25 minutes or until a skewer comes out clean. Cool before assembling.
For the Cream Cheese Frosting:
Ingredients:
300 grams of soft cream cheese
75 grams of powdered sugar
Directions:
Combine: In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and beat until creamy and spreadable.
For the Lemon Filling:
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