Pastel De Crema De Limón Recipe

Make the Sponge Cake

Preheat the oven to 350°F (175°C). In a mixing bowl, beat the eggs and sugar until light and fluffy. Add vanilla extract and mix well. In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture and mix until just combined. Pour the batter into a greased 9-inch round cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Let it cool completely.

Prepare the Lemon Soak

In a small saucepan, combine lemon juice and sugar over medium heat. Stir until the sugar dissolves. Remove from heat and set aside.

Make the Vanilla Cream

In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Add the vanilla extract and continue to whip until stiff peaks form. Refrigerate until ready to use.

Prepare the Lemon Sauce

In a saucepan, combine lemon juice, sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and let cool.

Make the Pistachio Crumble

In a bowl, combine crushed pistachios, melted butter, brown sugar, and flour. Mix until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 10-12 minutes or until golden. Let cool.

Assemble the Pastel de Crema de Limón

Once the sponge cake is cool, poke holes in the top and brush the lemon soak over the cake. Spread the vanilla cream on top, drizzle with lemon sauce, and sprinkle with pistachio crumble. Slice and serve.