Lemon and cream cake for endometriosis

For 10 0.5 €/pers. 305 kcal/100g

How to make a lemon and cream cake or sponge cake, a delicious gift for great people.

Hello friends of yummy, today we are going to prepare a very special cake , this lemon and cream cake created expressly from yummy recipes is a gift for querENDO , the Galician association of mulleres with endometriosis.

Endometriosis is a disease that affects 10% of women of childbearing age and in which the most characteristic symptom is period pain that prevents a normal life . Even so, she remains a great unknown.
The querENDO association aims to accompany these women and disseminate and make this disease known and…….this gift is for them.

For all these women who, even with horrible pain, have to lead a normal life, they go to class, work, take care of their families and many times still have to hear this about…… what a character girl, what are you… ruler? . It’s a lemon pie for all of them, true heroines who instead of capes carry a bag full of anti-inflammatories and who dedicate time to helping other women.

From yummy recipes we want to thank you for being there and we prepare this dessert with all our love so that you can enjoy it because you have more than deserved it and just as I have heard you say before: « If period pain doesn’t let you lead a normal life It’s that something is wrong .” That’s why I recommend that you see your doctor. A huge kiss girls and I challenge you to prepare it (and share it) at home.

Preparation of the cake base

1. For this cake to rise and be spongy, it is advisable that we separate the whites from the yolks. We reserve the yolks and beat the whites in a very clean container without traces of moisture. We will have the clear ones ready when they are very firm. We reserve.
2. In a bowl we mix the flour with the yeast. We reserve. Mix the yolks and sugar in a bowl. We beat until we get a homogeneous cream.
3. Add the cream and continue beating until incorporated. We add the melted butter, the salt, the zest of one lemon and the juice of the two lemons, about 100 ml. We continue beating the mixture until it is completely integrated.
4. We add the egg whites that we have reserved to the mixture. We integrate them delicately, with enveloping movements to prevent them from “dropping” as much as possible. We add the flour by sifting it. We must work with it carefully, incorporating it carefully to prevent the mixture from caking.
5. We grease a mold with butter. And we covered it with vegetable paper. This will help us a lot in the demolding process. Another option may be to use a silicone or ceramic-based silicone mold.
6. This way we won’t need to grease it. In this case I have used a silicone mold with a ceramic base of ø=18 cm. in which I have lined the base with vegetable paper.

Baking the cream and lemon tart

1. We pour the mixture into the mold and, with the oven previously heated, we bake the cake at 180º C for 45 minutes. To check that the cake is ready, we will prick it with the tip of a knife. If it comes out clean, the cake will be well cooked.
2. We remove the mold from the oven and let it cool on a rack for 10 minutes before removing it from the mold. We unmold it, leaving the bottom part up. We let it cool completely on the rack before continuing with the frosting and decorating the cake.
3. Since we are going to decorate the cake, we want the work surface to be as smooth as possible. By leaving the bottom part visible and having the mold lined with greaseproof paper, the finished cake will be perfect.

Preparation of lemon glaze

1. We put the icing sugar in a container and add the lemon juice while we integrate it into the sugar.
2. We want to achieve a texture like thick cream to glaze the cake. Surely we will need to add a tablespoon of water more to achieve that texture. Depending on the ambient humidity and the point of the glaze, more or fewer tablespoons will be necessary. In any case, we must add the liquid very little by little, as we integrate it. An extra tablespoon of liquid can mean that the frosting is too runny.
3. If this happened to us we would simply have to add a little more icing sugar to the mixture and that’s it.
4. Place the cake on a rack with the smooth bottom side facing up. We pour the glaze over the cake and spread it so that it covers the entire surface. The excess will fall down the sides of the cake. We must be careful to place greaseproof paper under the grate to collect what is spilled.
5. We let the glaze dry before placing the chocolate decorations.

Preparation of the chocolate decorations . Decoration and final presentation

1. We crumble the chocolate into ounces and put it in a microwave-safe bowl. We melt the chocolate in the microwave, heating it at 30 second intervals. Every time we remove it from the microwave we stir well to help it dissolve with the residual heat. Surely 2 times will be enough to melt the chocolate.
2. When the chocolate is melted, separate it into two bowls. In each bowl we add the chosen coloring and stir well so that all the chocolate is well dyed. It is essential to use the correct dye. We have two options, we can use powder coloring, perfect for using with chocolate, or coloring that is soluble in oil. These are usually gel dyes. What we cannot use are water-soluble dyes, those that dissolve in water.
3. When we have the two shades of chocolate mixed well, we can use a pastry bag or a decorating bottle to write our logo.
4. Using vegetable paper as a tracing, we write the logo we want to make in chocolate and let it dry and harden in the refrigerator so that it is very hard. We place the chocolate decoration on the glaze, once it is dry, and we now have our delicious cream and lemon cake with glaze ready to enjoy.

If you don’t want to miss details on how to prepare this lemon and cream cake recipe , click on the step-by-step photos.