Gâteau Au Citron, Fraises Et Rhubarbe, Carvi, Crème Montée Recipe
Indulge in our delightful Gâteau au citron, a zesty lemon cake layered with vibrant strawberries and tart rhubarb, perfectly complemented by a hint of caraway spice. Topped with a luscious whipped cream, this dessert is a symphony of flavors that will awaken your senses and leave you craving for more.
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Ingredients
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Cake
Filling
Whipped cream
Method
Prepare the cake
Mix dry ingredients
In a large bowl, whisk together flour, baking powder, salt, and caraway seeds.
Cream butter and sugar
In another bowl, beat the softened butter and granulated sugar until light and fluffy.
Add eggs and zest
Add eggs one at a time, mixing well after each addition. Stir in lemon zest.
Bake the cake
Pour the batter into a greased and floured cake pan. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until a toothpick inserted comes out clean. Let it cool completely.
Prepare the filling
Cook the filling
In a saucepan, combine strawberries, rhubarb, granulated sugar, and lemon juice. Cook over medium heat until the rhubarb is tender and mixture thickens, about 10 minutes. Let it cool.
Whip cream
Make whipped cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
Assemble the cake
Layer the cake
Once the cake is cool, slice it in half horizontally. Spread the strawberry-rhubarb filling on the bottom layer, then place the top layer back on.
Top with cream
Spread whipped cream on top of the cake and decorate with additional strawberries and rhubarb if desired.