Cake “Lămâița” (Little Lemon)

Ingredients

Sponge:

• 4 medium eggs (240 g) — chicken eggs
• 40 g — solid sweetener
• 45 g — partially defatted coconut flour
• 1 pinch — salt
• a few drops — your preferred extract

Cream:

• 500 ml — 3.5% milk
• 60 g — corn starch
• 60 ml — lemon juice
• 100 g — sweetener
• 50 g — 62% butter
• a few drops — your preferred extract

Syrup & decoration:

• 60 ml — water
• a few drops — extract for the syrup
• to taste — coconut flakes and lemon slices

Preparation

Sponge:

1. I separated the eggs; I beat the egg whites into stiff peaks with 20 g sweetener and a pinch of salt.
2. I mixed the egg yolks with the remaining 20 g sweetener and a pinch of salt.
3. I folded the coconut flour into the yolk mixture.
4. I gently incorporated the egg white foam using bottom-to-top folding motions.
5. I baked in an 18 cm round springform pan for approximately 30 minutes at 170–180°C.
6. I allowed it to cool, then sliced the sponge into 2 equal layers.

Cream:

7. I dissolved the starch in cold milk, brought it to a boil, and cooked for 2–3 minutes stirring continuously.
8. I mixed the resulting pudding with the butter, sweetener, lemon juice, and extract.

Assembly:

9. I soaked the first sponge layer with syrup, spread half the cream over it, placed the second layer on top, soaked it with syrup, and spread the remaining cream on top.
10. I decorated with coconut flakes and lemon slices.
11. I refrigerated overnight before serving.

Recipe in pictures

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