Crème brûlée lemon cake with seasonal fruits

For the cake

280 g all-purpose flour 2 ½ tsp baking powder 1 tsp baking soda ½ tsp salt 200 g butter, room temperature 260 g sugar 4 large eggs, room temperature Zest of 1 lemon Juice of ½ lemon 160 ml milk, room temperature

For the pastry cream

500 ml milk 9 g sugar 2 eggs 55 g corn flour ½ tbsp vanilla extract Juice of ¼ lemon Zest of ¼ lemon

To assemble

2 tbsp brown sugar 100 g seasonal fruits (e.g. grapes) 2 tbsp crushed pistachios

Preheat oven to 175°C and line a cake tin with parchment paper.

In a stand mixer, beat the butter with sugar for 3 minutes until fluffy.

Add the lemon zest and juice.

Add the eggs one at a time, beating well after each.

In a separate bowl, mix flour, baking powder, baking soda, and salt.

Alternate adding the flour mixture and milk to the batter.

Transfer to the pan and bake for 50–60 minutes or until a skewer comes out clean.

Let the cake cool for 15 minutes before removing from the pan.

Heat the milk and half the sugar in a pot.

In a bowl, whisk eggs with remaining sugar and corn flour.

Temper the egg mixture by adding a bit of hot milk, then pour back into the pot.

Cook over medium heat until thickened.

Remove from heat and stir in vanilla, lemon juice, and zest.

Assembly: Spread pastry cream over the cooled cake.

Sprinkle with brown sugar and caramelize it using a blowtorch to create a crème brûlée crust.

Garnish with seasonal fruits (e.g. grapes) and crushed pistachios.

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Crème brûlée lemon cake with seasonal fruits

Servings

Preperation

Cooking

Waiting

For the cake

For the pastry cream

To assemble

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