This lemon cream cake has a light and refreshing taste and is topped off with colorful fruit jelly, a feast for the eyes! It’s quite a different dessert but one which will please everyone. If you’re looking for a special dessert with a refined aromatic taste and an extra impressive edge, this is guaranteed to please. I believe for some unexplained reason, everyone, even children, love jelly.
Maybe it’s the colour or the funny wobbling of this soft texture that wins us over, or the fact that it’s just scrumptious! The important fact is it has admirers all over the world, which has resulted in its becoming the latest craze in creative confectionery.
This particular lemon cream cake with fruit jelly, with its baroque design, is made in the latest smart mould from Silikomart, and is based on a recipe from the Italian chef Luca Montersino that is included in the packaging. We adapted the quantity of the custard, reduced the fat content and replaced the sponge cake with ladyfingers to reduce preparation time.
The visual effect is created by the raised design in the silicone mould, which can also be used directly for cakes, bread, tarts and pies producing a very different result. The main factor about these moulds from this specific company is that they have a ring directly below the lip which stabilizes the mould thus making the baking and handling unbelievably easy. It is made from a non-toxic silicone and is good for up to 3000 uses in temperatures ranging from -60 deg C to 230 deg C, is good for use in fridges or any type of oven (including a microwave), it’s unbreakable, odourless, non-stick, easy release and dishwasher safe. In other words, it’s child’s play -particularly when finding a magic trick in the kitchen.
The whole lemon cream cake needed to be checked twice. The lovely half-frozen lemon cream with fruit juice jelly (which has food colouring drops added for more intense colour), is also tested in an individual glass version and bowl (see photo). The smaller amounts used, cool and set much faster than in the mould edition, so we enjoyed the sweet sample tried whilst waiting for the larger one to set. We suggest you do the same!
As the lemon cream cake uses 12 egg yolks, there will be 12 egg whites left over, which can be used for chocolate souffle or moist salt-baked fish or using the same technique for vegetables. This recipe gives a perfectly balanced sweet, aromatic semifreddo lemon taste. If you prefer a sweeter taste, you can add 50-80 gr sugar when making the custard (but no more). This is one of the best cream cakes from every aspect and especially deserves tasting!
Lemon cream cake with fruit jelly
Preparation: 1 1/2 – 2 hours plus freezing time for the interim stages, and 3-4 hours fridge time at the end. For the patterned mold, you will need a large syringe or the equivalent confectioners tool. The custard can be made up to 3-4 days in advance and stored in the fridge. The same for the lemon syrup. All the jellies can be made in the beginning. Use a tray about the same size as the mold from the start as it helps with the moving in and out of the fridge-freezer. This is a complex recipe but is a lot less difficult than it seems. Follow the detailed instructions.
For the Custard
12 egg yolks
300gr. white sugar
6 full tsp corn flour
5 spoons flour
20gr gelatine (10-12 sheets, according to the packet)
zest of 3 lemons
1 tbs lemon juice
1 vanilla stick
For the lemon syrup
200 ml water
150 gr sugar
100 ml lemon juice
2 spoons Limoncello (not necessary)
For the base jelly layer
100 ml juice or multi blended strawberry pulp (or any fruit of your choice i.e. orange)
1 sheet of gelatin
For the middle jelly layer
200ml orange juice-or fruit of your choice)
1.5 sheets of gelatin
14-20 ladyfinger biscuits depending on size
To prepare the custard: Warm milk and vanilla well in a large pan- the milk should not boil. Soak the gelatin sheets in a bowl of cold water for 7-10 minutes. Just before the milk boils, lift out the vanilla, wash it and let it dry to be used again. In another bowl, whip the egg yolks with the sugar (either with hand whisk or mixer) until they become creamy, then add the flour and cornflour and mix until fully blended.
Add ⅓ of the hot milk into the bowl with the eggs and mix well. Return the mixture to the large pot over medium heat, stir continuously then add the remaining milk. Boil for 2-3 mins.
To make the lemon cream with gelatin: Put ½ or 2 cups of the warm custard into a bowl and melt it in the gelatine sheets. Return this to the rest of the cream and mix until well blended. Cover with clingfilm, leave to cool and then place in the fridge.
To make the jelly for the mould design: Soak the gelatin sheets in the cold water (as before) and then dissolve in juice or pulp that you have already heated up well. Allow the mixture to cool slightly then fill the syringe and add to the mould (if it has a design) or simply pour into the base (if it is plain). Put the mould in the fridge or the freezer until the jelly is completely set.
To make the central jelly: Same as before
Note 1: You can use ready fruit jelly, it simplifies the recipe. Use fruit juice instead of water to dissolve the jelly powder.
Note 2: In the photo, because of the design of the mould, 2 fruit jellies with different colours were used.
1st layer of custard: When the jelly in the base has set, carefully add about ⅓ of the custard to the mould and place in the fridge.
To make the lemon syrup: Heat the water and sugar and when dissolved add the lemon juice and the limoncello, (if you like). Simmer for 5 min and leave to cool.
To make the central jelly layer: Warm the orange juice or juice of your choice and add the gelatin sheets as before. Leave to cool then carefully add to the mould and replace in the fridge. As soon as thin layer sets, add the second layer of custard.
Note: It helps to have all the jelly ready in the beginning. If it sets before you put the second layer, warm in a bain-marie or microwave oven.
2nd Custard layer. Spread enough custard to cover the jelly, but leave at least 2cm below the lip of the mould. Level the surface and if the custard is cold, continue with the ladyfingers. If not, place in the freezer for a while.
To complete: Dip the lady fingers in the cold lemon syrup for 2 seconds and place a final layer on the custard. Place one next to the other but not touching the edge of the mould- there should be about a 1 cm gap all the way around. Cover with custard up to the lip of the mould and level the surface with a spatula or long knife. Put the mould in the fridge to cool for 3-4 hrs.
Serving: Remove the lemon cream cake from the fridge and leave at room temperature –depending on the season for 5-20 mins. Turn the mould out onto a flat tray. Otherwise place in a pan of barely simmering water, until the base is slightly warm.
For the bowl or individual glasses: Create the same layers –leaving out the base jelly and cool in the fridge. Add lemon zest and 1-2 thin slivers of lemon peel to top off before serving