Print the recipe here:www.dimitrasdishes.com/lemon-...
Ingredients
For the Syrup:
3 cups (620g) granulated sugar
2 and 1/2 cups (500ml) water
peel of a lemon
1/4 cup lemon juice
For the Pastry Cream:
4 cups (950ml) whole milk
1/2 cup (80g) cornstarch
1 and 1/2 cups (375g) granulated sugar
1/4 teaspoon salt
8 egg yolks
1/2 cup of heavy whipping cream
3 teaspoons pure vanilla extract
For the Cake:
4 whole eggs at room temperature
3/4 cups (175g) granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup (130ml) olive oil
1 cup (250ml) milk, warm
1/4 cup lemon juice
1 tablespoon lemon zest
2 and 1/2 cups (350g) all-purpose flour
2 tablespoons (20g) baking powder
For the Whipped Cream
1 cup (240ml) heavy whipping cream
1/4 cup (25g) confectioner's sugar
zest of a lemon
New Group
Garnish Options:
lemon Slices
ground pistachios
sliced almonds
Instructions
Make the Pastry Cream: Combine the milk, half of the sugar, and the salt in a saucepan and cook it over medium heat until steaming hot. Combine the egg yolks, remaining sugar, cream, and cornstarch in a bowl and whisk together until smooth. Add the hor milk to the egg mixture and whisk together. Transfer the mixture back to the saucepan and cook over medium heat while whisking it comstantly until thickened. Pass the cream through a strainer that has been set over a large bowl. Cover the cream with plastic to prevent a skin from forming and set aside to cool.
The pastry cream can be chilled in the refrigerator up to 2 days. Whisk it together until smooth before spreading it on top of the cake.
Make the Syrup: Combine the sugar, water, lemon peel, and juice in a saucepan. Bring it to a boil and when the sugar has melted remove it from the heat and set aside to cool completely.
Make the Cake:
Preheat the oven to 350 °F, 180 °C.
In the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the eggs, sugar, salt, and vanilla extract. Whisk over high speed until thick and fluffy. 3-5 minutes.
In a small bowl, combine the flour, baking powder, and lemon zest. Whisk them together.
Add the olive oil and milk to the egg mixture and whisk together until combined. Add the lemon juice and whisk together.
Add the flour mixture in 203 batches and whisk on low speed until it is incorporated.
Transfer the batter into a greased 9 by 13-inch (25cm by 35cm) baking pan.
Bake the cake on the center rack for 30 minutes or until a toothpick that has been inserted in the center comes out clean.
Poke holes all over the cake using the toothpick and pour the cooled syrup over the cake. Set aside to cool for at least an hour.
Make the Whipped Cream:
In the bowl of a tabletop mixer that has been fitted with teh whisk attachment combine the cream, sugar, and lemon zest. Whisk on high speed until thick and fluffy. Transfet the whipped cream into a pastry bag that has a large star tip in it.
Assemble the Cake:
Spread the pastry cream on top of the cake in a smooth even layer.
Slice the cake into 12 equal servings. Pipe a whipped cream rosette on top of each slice. Garnish with lemon slices or with nuts.
Serve with coffee. Kali Orexi!
Notes
Leftover cake will keep well chilled in the refrigerator for 3-4 days.
This cake may also be frozen for up to 3 weeks. Wrap it with plastic wrap so that it does not absorb freezer odors. Thaw to serve.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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