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    Lemon and coffee cake

    DIFFICULTY
    1H50m

    A recipe for a delicate lemon cake, made even more delicious by the aroma of coffee.
    Ingredients
    For the dough
    • 9 oz sieved flour
    • 4.5 oz softened butter
    • 5 cups of water
    For the custard
    • 1.7 oz of Qualità Oro coffee beans
    • 8 egg yolks
    • 100 g sugar
    • 1.7 oz corn starch
    • 5 cups of milk
    For the lemon topping
    • 4 fresh yellow lemons
    • 5.3 oz sugar
    • 4 egg yolks
    • 1.7 oz butter
    • 1 vanilla pod
    for the presentation
    • 1 green-leaved lemon verbena
    Preparation
    The mixture

    Start by mixing the flour and the softened butter by hand. Add the water a little at a time until you obtain a smooth mixture. Create a ball with the dough and then lay it on the worktop. Transfer it into a round mold of about 30 cm in diameter or in tartlet molds. Cook at 180°C for 30-40 minutes, until golden brown.

    The custard

    Whisk the egg yolks with the sugar in a bowl for 4 minutes until pale. Add the corn starch. Place the Qualità Oro coffee beans in a colander, submerge in a pan with milk and simmer for 5 minutes. Remove the beans, pour the hot milk on the mixture and stir. Boil the whole mixture again for 3-4 minutes, stirring and paying attention that the liquid does not spill over.

    The lemon topping

    Blend the lemons, cut into pieces (including the rind and the juice), with the sugar, butter, the egg yolks and the vanilla pod until it reaches a smooth consistency. Cook the mixture in a pan for 10 minutes to remove the bitter taste. After cooking, filter the custard with a Chinois. Add the butter to sweeten it all. Cool and leave to rest in the refrigerator.

    The presentation

    Evenly stuff the base of the cake with the coffee custard and finish with the lemon topping. Garnish with lime zest and add some verbena leaves.

    Method

    For the dough

    Start by mixing the flour and the softened butter by hand. Add the water a little at a time until you obtain a smooth mixture. Create a ball with the dough and then lay it on the worktop. Transfer it into a round mold of about 30 cm in diameter or in tartlet molds. Cook at 356°F for 30-40 minutes, until golden brown.


    For the custard

    Whisk the egg yolks with the sugar in a bowl for 4 minutes until pale. Add the corn starch. Place the Qualità Oro coffee beans in a colander, submerge in a pan with milk and simmer for 5 minutes. Remove the beans, pour the hot milk on the mixture and stir. Boil the whole mixture again for 3-4 minutes, stirring and paying attention that the liquid does not spill over.

     

    For the lemon topping

    Blend the lemons, cut into pieces (including the rind and the juice), with the sugar, butter, the egg yolks and the vanilla pod until it reaches a smooth consistency. Cook the mixture in a pan for 10 minutes to remove the bitter taste. After cooking, filter the custard with a Chinois. Add the butter to sweeten it all. Cool and leave to rest in the refrigerator.

     

     

    Presentation

    Evenly stuff the base of the cake with the coffee custard and finish with the lemon topping. Garnish with lime zest and add some verbena leaves.

     

     

    The ideal coffee for this recipe

    Qualità Oro

    Sweet and aromatic

    Qualità Oro is Lavazza’s first coffee blend. Launched in 1956, it has been handed down from father to son for over 60 years. A true connoisseur's coffee, for those who love to savor the qualities of a fine blend, every day.

    LEARN MORE

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