Lemon caramel cake: Your next show-stopping dessert sensation
Lemon Caramel Cake is a delicious layered dessert that will surprise even pastry connoisseurs. It looks beautiful on the plate, and just after the first bite, you'll melt with pleasure.
Lemon Caramel Cake combines cocoa sponge cake, sweet caramel cream, and a hint of lemony freshness that elevates the entire dessert. It's a crowd-pleaser, and after a family gathering, requests for the recipe always come pouring in.
Lemon caramel cake
If you're seeking an alternative to classic cakes and have grown tired of plain sponge cakes with whipped cream and jelly, Lemon Caramel Cake should find its way into your recipe book. It's perfect for birthdays, anniversaries, family gatherings, and parties. However, you don't need a special occasion to enjoy it; you can start indulging today.
Ingredients:
Sponge Cake:
- 6 eggs,
- 1 cup of cake flour,
- 1 cup of sugar,
- 2 tablespoons of cocoa,
- 3/4 teaspoon of baking powder,
- 1.76 oz of dark chocolate.
Lemon Cream:
- 2.1 oz of whipped topping mix,
- 6.8 fl oz of cold milk,
- 1 lemon jelly,
- 1 cup of hot water.
Cream Layer:
- 8.5 fl oz of heavy cream (36%),
- 5 tablespoons of powdered sugar,
- 1 whipped cream stabilizer.
Other Ingredients:
- 8.8 oz of caramel cream,
- 3.5 oz of butter cookies.
Instructions:
Step 1. Beat the egg whites with the sugar until stiff. Gradually add the egg yolks. Next, incorporate the sifted flour, cocoa, and baking powder. Mix well, add the chopped chocolate, and combine.
Step 2. Pour the batter into a pan measuring about 11 x 7 inches, lined with baking paper. Bake in an oven preheated to 350°F for 35 minutes.
Step 3. Dissolve the jelly in a bowl with hot water. Mix well and let it cool. In a separate bowl, mix the whipped topping with cold milk. Add the cooled jelly and combine using a mixer.
Step 4. Cut the cooled sponge cake into two parts. Spread half of the lemon cream on the first half, followed by a layer of butter cookies and caramel cream.
Step 5. Add another layer of butter cookies, spread the remaining lemon cream, and place the second sponge cake layer on top. Cover with the whipped heavy cream and powdered sugar mixture, and sprinkle with grated chocolate. Chill, preferably overnight. Enjoy!
