Lemon sour cream cake

Ingredients

Dough

400 grams (14.1 ounces) condensed milk

120 grams (4.2 ounces) unsalted butter

450 grams (15.9 ounces) sour cream (20%)

70 grams (2.5 ounces) eggs (approx. 1 large egg)

170 grams (6.0 ounces) all-purpose flour

55 grams (1.9 ounces) corn starch

10 grams (0.35 ounces) baking soda

Wine vinegar (6%) to taste

Custard

880 grams (31 ounces) sour cream (30%)

200 grams (7.1 ounces) powdered sugar

30 grams (1.1 ounces) lemon zest

Lemon Curd

150 grams (5.3 ounces) lemon juice

150 grams (5.3 ounces) eggs (approx. 3 large eggs)

120 grams (4.2 ounces) sugar

75 grams (2.7 ounces) unsalted butter

10 grams (0.35 ounces) corn starch

3 grams (0.1 ounces) gelatin

Coating Creme

320 grams (11.3 ounces) sour cream (30%)

60 grams (2.1 ounces) eggs (approx. 1 large egg)

70 grams (2.5 ounces) sugar

20 grams (0.7 ounces) vanilla sugar

65 grams (2.3 ounces) all-purpose flour

140 grams (4.9 ounces) unsalted butter

Instructions

Step 1

1. **Prepare the Lemon Curd:** Start by soaking the gelatin in cold water to let it swell. Meanwhile, in a saucepan, combine lemon juice, sugar, eggs, and corn starch. Stir well to mix. Tip: Mix continuously to avoid any lumps. Cook over medium heat until the mixture thickens, stirring constantly with a whisk. Remove from heat, add the pre-cut butter cubes, and stir until fully melted. Squeeze the swollen gelatin to remove excess water and add it to the mixture. Stir well until combined. Optional: Strain the curd through a sieve for an extra smooth texture. Cover with cling film and refrigerate.

Step 2

2. **Make the Dough:** Ensure all ingredients are at room temperature. In a bowl, whisk together the butter and condensed milk until smooth. Add the egg and continue whisking, followed by the sour cream. Sift in the flour and corn starch and mix until combined. In a small bowl, combine the baking soda with a splash of wine vinegar, then add to the batter and whisk again until smooth. Preheat your oven to 200°C (392°F). Spread a portion of the dough evenly in a 20 cm (7.9 inch) ring mold, and bake for about 8-10 minutes, until golden brown. Repeat with the remaining dough to form 10 layers in total.

Step 3

3. **Prepare the Custard:** Whip the sour cream until fluffy. Gradually add the powdered sugar and lemon zest while continuing to whisk. The custard is ready once fully combined and smooth.

Step 4

4. **Assemble the Cake:** Place the first dough layer on a serving plate and evenly spread a generous amount of custard on top. Drizzle some lemon curd over the custard (in a spiral or random pattern). Add the next layer of dough on top, pressing gently. Repeat this layering process until all 10 layers are used, ensuring each layer is well-coated with custard and curd. Tip: Use a ring mold to help the cake maintain its shape during assembly. Once assembled, refrigerate the cake for 5 to 6 hours, or preferably overnight, to allow the flavors to meld.

Step 5

5. **Prepare the Coating Creme:** In a saucepan, combine sour cream, sugar, vanilla sugar, egg, and flour. Stir well and cook over medium heat, whisking constantly, until thickened. Cover with cling film and let cool to room temperature. In a separate bowl, whip the room-temperature butter until light and fluffy. Gradually incorporate the cooled custard base into the butter, whipping continuously until the mixture is lush and airy. Tip: You can add a little yellow dye to part of the creme for a decorative touch.

Step 6

6. **Final Steps:** Use the prepared coating creme to cover and decorate the cake as desired. Align the layers as necessary for a smooth finish. Chill until ready to serve.

Servings

Once your cake has chilled overnight, it’s showtime! ✨Serve it straight from the fridge for a refreshing, zesty bite that’s perfect for hot summer days.🍋 To dress it up, try adding some fresh lemon slices or a sprinkle of powdered sugar on top.

Feeling extra fancy? 💅 Add some edible flowers for a pop of color and extra flair. This cake pairs wonderfully with a cup of tea or coffee during afternoon gatherings or as a stunning dessert at your next dinner party.🍰

Looking to turn this into an interactive family event? 🤗 Let each family member decorate their slice with their favorite toppings—think berries, nuts, or even a drizzle of caramel sauce.🍓🥜🍯 The options are endless and oh-so-delicious!

Equipment

Mixing Bowls

Various sizes will help you keep your ingredients organized and make mixing easier!

Whisk

Essential for achieving a smooth custard and evenly mixed dough.

Saucepan

Perfect for making the lemon curd and coating creme.

Ring Mold

The key to getting that perfect, even shape for your cake layers.

Oven

Make sure to preheat it to 200°C (392°F) for a crispy, rosy finish!

Cooling Rack

Great for letting the cake layers cool evenly and avoiding soggy bottoms.

Cling Film

For covering the curd and creme, ensuring they don't form a skin while cooling.

Variations

If you’re looking for gluten-free options, simply replace the flour with gluten-free flour mix and swap the corn starch with potato or tapioca starch. 🌾

To make it vegan, you can replace the butter with a plant-based alternative and use flax eggs (1 tablespoon of ground flaxseed + 3 tablespoons of water = 1 egg). 🌱For the custard, substitute dairy sour cream with a vegan-friendly version, and for the lemon curd, use agar agar instead of gelatin.🥥

Faq

Why do my cake layers come out uneven?
Make sure your oven is preheated properly and you're spreading the dough evenly in the ring mold.
Can I use store-bought lemon curd?
Yes, but homemade lemon curd will give a fresher, more vibrant flavor.
How can I prevent my custard from becoming lumpy?
Constantly whisking while cooking and sifting the powdered sugar helps achieve a smooth texture.
Can I make this cake ahead of time?
Absolutely, the cake tastes even better after resting in the fridge overnight.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 3-4 days.
Can I freeze the cake layers?
Yes, individually wrap them in cling film and store in an airtight container for up to a month.