torta di limone

lemon cake with pastry cream


for the cake:

1½  cups all-purpose flour
1     cup sugar
2     teaspoon baking powder
4     large eggs
1/2  cup lemon juice
1/4  cup olive oil
2     teaspoons lemon zest
1     teaspoon vanilla extract

pastry cream

2     cups milk
6     large egg yolks
3/4  cup sugar
1     teaspoon vanilla extract
1/2  cup all-purpose flour
1     tablespoon unsalted butter

Preheat the over to 325° F. Butter a 9-inch springform pan and lightly
dust with flour.

Combine the flour with 1/2 cup of the sugar, baking powder and salt in a

In a large mixing bowl, beat the egg yolks, olive oil, lemon juice, lemon
zest and vanilla extract until it reaches a smooth consistency. Gradually
add the flour mixture and evenly combine the ingredients.

In a medium-sized bowl whisk the egg whites until they foam, then
slowly add the remaining 1/2 cup sugar and continue beating the eggs
until they are stiff and form peaks. Gently fold the egg whites into the
flour-egg yolk mixture, gradually a little at a time until evenly combined.
Place the batter in the springform pan, then level the top with a spatula
and bake in the preheated oven for 35 to 40 minutes.

Meanwhile, begin preparing the pastry cream by scalding the milk in a
small saucepan and bring it almost to the boiling point, then set aside.

for the pastry cream

In a saucepan, combine the egg yolks, sugar and vanilla extract and
vigorously whisk until the eggs stiffen enough to form small peaks.
Gradually sift and whisk the flour into the egg yolks until well combined.

Add the warm milk to the flour-egg mixture, then place the saucepan
over low heat and continue whisking until it becomes a smooth cream.
Cook the cream for a few minutes and gently stir until it begins to
bubble and has thickened. Be careful not to burn the cream. Remove
from the heat and whisk in the butter and lemon zest. Transfer the
cream to a bowl, cover with plastic wrap and let it cool to room

Check the center of the cake with a toothpick for doneness, then remove
it from the oven and cool.

After the cake is thoroughly cool, carefully open and remove the
springform and place the cake on a plate. With a thin, sharp knife, cut
the cake into two disks and  place the upper disk of cake topside up, on
parchment paper. Spread the cooled pastry cream over the bottom half
of the cake with a rubber spatula. Carefully pick up the top half of the
cake from the bottom of the parchment paper and slide it into position
on top of the pastry cream. Refrigerate the cake for at least an hour.

Liberally dust the top of the cake with powdered sugar when ready to
                                                          the food of the eolian islands and sicily

copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved