Greek lemon cream cake
Dimitra's Dishes · ♥ 1.3K likes · 39K views · 14 min video
Read about soaked and syrup cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 cup whole milk
- 80 g cornstarch
- 1½ cup sugar
- salt
Pastry cream: put the milk and cornstarch in a saucepan with one cup of the sugar, do not stir, add a pinch of salt and whisk over medium heat until piping hot, then take off the heat.
- 8 whole eggs
- ½ cup heavy whipping cream
Whisk the eggs with the remaining half cup of sugar and the heavy whipping cream until smooth.
Stir the piping hot milk carefully into the egg mixture to bring the eggs up to temperature, then return everything to the saucepan.
- 2 tsp pure vanilla extract
Off the heat stir in the vanilla, pass through a strainer into a bowl, cover with plastic wrap on the surface and cool, then chill.
- 620 g granulated sugar
- 500 ml water
- 1 whole lemon peel
- ¼ cup lemon juice
Syrup: combine the granulated sugar, water, lemon peel and lemon juice in a saucepan and bring to a boil until the sugar dissolves, then cool completely.
- 4 whole eggs
- 175 g granulated sugar
- ¼ tsp salt
Cake: whip the room temperature eggs with the sugar and salt on high up to five minutes, until fluffy.
- 130 ml olive oil
- 250 ml milk
- 1 tsp pure vanilla extract
Whisk in the olive oil, the milk and the vanilla.
- 350 g all purpose flour
- 2 tbsp baking powder
- lemon zest
Whisk the flour, baking powder and lemon zest together.
Lemon zest in the dry ingredients
- ¼ cup lemon juice
Add the lemon juice, then the flour mixture in a few batches, whisking on low speed just until combined.
- olive oil
Grease a nine by 13 inch baking pan with olive oil and pour in the batter.
Set the pan on a baking tray and bake at 350F on the centre rack about 30 minutes, until a toothpick comes out clean.
Out of the oven, poke the cake all over with a toothpick and pour the cooled syrup over the top.
- 1 cup heavy whipping cream
- ¼ cup confectioner's sugar
- lemon zest
Whip the very cold heavy cream with the confectioner's sugar and lots of lemon zest until it turns into whipped cream.
Whisk the chilled pastry cream briefly in the mixer until smooth and spreadable, then spread it over the cake, smoothing with an offset spatula.
- lemon slices
- toasted sliced almonds
Pipe rosettes of the lemon whipped cream on top with a star tip and decorate with thin lemon slices.