Lemon and yogurt cake

Ingredients:

Procedure with the planetary mixer:

Ingredients for the cream:

Preparation:

1. In a saucepan, combine the egg yolks with the sugar and a pinch of salt. Beat well with a whisk until the mixture is smooth and slightly frothy.

2. Add the lemon juice and grated zest, mixing well.

3. In a separate bowl, dissolve the cornstarch in a little cold lemon juice (or water), then add it to the egg and sugar mixture.

4. Place the saucepan over medium-low heat and cook, stirring constantly. The cream will begin to thicken after about 5-7 minutes. Continue stirring to prevent lumps from forming.

5. Once the cream has reached a thick consistency (like custard), remove from the heat and add the butter, stirring until it has completely melted.

6. Let the lemon cream cool to room temperature. Then, to prevent a film from forming on the surface, cover the cream with cling film in direct contact with the cream itself and put it in the fridge for at least an hour.

Advice:

· You can add a little whipped cream to the lemon cream to make it even softer and richer, if you use it as a cake filling.

· If you want it thicker, you can add a little more cornstarch.

On our website you can find professional planetary mixers suitable for preparing desserts:

These machines are designed to withstand heavy use and to ensure a long life, so they are perfect if you need a planetary mixer for kitchen work or for a small pastry business. You can filter the products by brand, price, and technical characteristics on the site.

If you need advice on which model to choose, let me know!