Kitchen Stories: Lemony Cream Cake!

This creamy Cake/Layered Cake, which is wonderfully fluffy and musky scented lemon, filled with traditional goat yogurt combined with Katiki Domokou (ricotta), gave us pleasant tasting -but also festive- moments.
The lemony cream inside, with intense acidic tones, is sandwiched between 2 layers of crumbly dough mixture, which makes it very special and wonderfully delicious. The almond fillet enhances its taste and appearance. It is barely sweet because this is our choice, so we accompany it with a sweet red wine.
We liked it doubly because we had in mind to enjoy it during the holidays and so we named it "Birthday Cake" in honor of the birthday person...
Yours!

work: 30′

time: 1h:30′

easy:

★Click on the images with your mouse to learn more.

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.
Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»

Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.

Dough Ingredients (~8 servings) 200g wheat flour 1 tbsp. cornflour 2 tsp. baking powder ½ tsp. baking soda 3 egg yolks 1 lemon, the zest 80g sugar 80g butter	Melt the butter and leave it aside to cool, to reach room temperature. In a bowl, sift the flour together with the baking powder, baking soda and corn flour. Separate the yolks from the whites, which yolks we add to the bowl with the flour. We keep the egg whites to use in the cream. Grate the lemon and add its zest. Wear disposable gloves and gently knead the mixture.	Add the sugar and melted butter. Rub with your hand until the mixture has the texture and consistency of wet sand.
Divide the dough mixture into two parts, in 2 different bowls, ⅔ & ⅓. We put the dough in the fridge for 15' until we prepare the lemon cream/cake filling.	Lemon Cream Ingredients/Filling 3 egg whites 3 tbsp. self-rising flour 80g sugar 240g traditional goat yogurt 160g Domokou katiki (ricotta) 1 lemon juice & zest a little flaked almonds Icing sugar for sprinkling	In a medium-sized bowl, beat the egg whites with a hand mixer until they become a stiff meringue. Add the flour, sugar, yogurt and katiki (ricotta). Beat gently and for a very short time to homogenize the mixture.
Finally, add the lemon zest and juice to the meringue mixture. Mix gently with a spatula.	Line a pyrex or any other 22x22cm baking dish with non-stick paper. We take the doughs from the refrigerator and pour the largest one onto the non-stick paper inside the pyrex. We press it with our palm spread over the entire base and slightly lifted towards the sides of the pan.	Pour the cream we prepared into the layered dough. On top, rub finely, with our fingertips, the second and smaller dough to go everywhere, so that it completely covers the cream.
On top, spread almond slivers over the entire surface.	Place the baking dish in a preheated oven with air and lower resistance on the penultimate rack at 175℃/347℉/Gas Mark ∼4 for ∼45′. If it gets colored quickly, cover with non-stick paper, which you remove just before the end. Test with a toothpick in the center of the cake that the cream has thickened.	Leave to cool completely on a wire rack. Lift the non-stick paper from the edges and transfer the cake to a plate. Sprinkle with powdered sugar and make it… «Birthday Cake»!