Prepare the Dough:
Preheat your oven to 160°C (320°F). This lower temperature allows the cake to rise gently, resulting in a light texture.
In a mixing bowl, beat the 4 egg whites with a pinch of salt until stiff peaks form. This step is crucial for adding volume to your dough.
Gradually add 120 g of sugar while continuing to beat the mixture. This helps to stabilize the egg whites and maintain their structure.
Add the 4 egg yolks one at a time, beating well after each addition to ensure a smooth batter.
Gently fold in 120 g of flour and 4 g of baking powder. Be careful not to overmix to keep the batter airy.
Add 1 teaspoon of lemon peel, 30 ml of water, and 40 ml of lemon juice, mixing until just combined. The lemon juice and zest will enhance the flavor of the dough.
Pour the batter into a 40×29 cm baking tray lined with baking paper. Spread it evenly.
Bake:
Bake in the preheated oven for about 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it to prevent overbaking.
Prepare the Cream:
In a mixing bowl, combine 300 g of soft cream cheese and 75 g of powdered sugar. Make sure the cream cheese is soft for easy mixing.
Beat until smooth and creamy. This will be the luscious layer that complements the lemon filling.
Refrigerate the cream mixture until ready to use, allowing it to firm up slightly.
Prepare the Lemon Filling:
In a saucepan, whisk together 3 eggs, 190 g of sugar, 1 teaspoon of lemon peel, and 10 g of cornstarch. This mixture will create a rich, tangy filling.
Gradually add 130 ml of lemon juice while whisking continuously to avoid curdling the eggs.
Cook the mixture over medium heat, stirring constantly, until it comes to a boil and thickens. This usually takes about 5-7 minutes. Remove from heat and let it cool slightly, then refrigerate until set.
Assemble the Dessert:
Once the dough has cooled completely, spread the prepared cream cheese mixture evenly over the top. This layer should be smooth and inviting.
Pour the lemon filling over the cream cheese layer, spreading it gently to create an even surface.
Refrigerate the assembled dessert until set, which should take at least 1-2 hours.
Serve:
Once set, cut the dessert into squares or slices. Serve chilled for the best flavor and texture.
Enjoy!
This Lemon Cream Delight is not only quick to prepare but also bursts with flavor in every bite. The combination of the airy dough, creamy cheese, and zesty lemon is a match made in dessert heaven!
Why This Recipe Works
The light and fluffy dough serves as a perfect base for the creamy and tangy layers above it. The key to success here lies in properly beating the egg whites and carefully folding in the dry ingredients to maintain the cake’s airy structure. The lemon filling adds a refreshing tartness that complements the sweetness of the cream cheese, creating a balanced and satisfying dessert.
Tips
Flavor Variations: Feel free to experiment with other citrus fruits! Try using lime or orange juice and zest for a different flavor profile.
Presentation: Garnish with fresh berries or a sprig of mint for an extra touch of elegance when serving.
Storage: This dessert can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop as it sits!
Sharing
This Lemon Cream Delight is perfect for gatherings, potlucks, or just a sweet treat at home. Share it with family and friends, and don’t forget to capture its beauty with a photo before it disappears! Post it on social media and tag me—I’d love to see your delicious creations!
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