Beat the summer heat with this Cooling Summer Delight, a dessert that is not only fresh but also incredibly delicious. Based on a creation my friend enjoyed at a cafe, this dessert is a perfect blend of light sponge, creamy filling, and a zesty sauce. It’s an ideal treat for those warm days when you crave something sweet yet refreshing.
Why You’ll Love This:
- Flexibility in Cake Choice: Use any sponge cake you prefer or have on hand.
- Rich Creamy Filling: A smooth blend of milk, sugar, and white chocolate.
- Zesty Sauce: A unique combination of lemon and cream for that extra freshness.
- Perfect for Summer: Light, refreshing, and just the right amount of sweetness.
Recipe:
For the Cake:
- Use any sponge cake. I used a leftover layer from a previous pandispanya cake. Victoria sponge cake also works well.
Cream Filling:
- 500ml milk
- 1/2 cup sugar (85g)
- 1 egg
- 1/2 cup cornstarch (50g)
- 1 heaping tbsp flour (25g)
- 1 packet vanilla
- 60g butter
- 60g white chocolate
Lemon Sauce:
- 300ml milk
- 200ml cream
- 12g cornstarch (1 tbsp)
- 3 tbsp sugar (40g)
- 1 tsp lemon zest
- 1 egg yolk
- Vanilla extract or vanilla
- Lemon juice
Instructions:
- Prepare Cream Filling: Mix sugar, egg, cornstarch, flour, and milk. Cook until thick, then add butter, white chocolate, and vanilla. Cool and refrigerate.
- Make Lemon Sauce: Mix milk, cream, cornstarch, lemon zest, and sugar. Cook until thickened, adding lemon juice and vanilla to taste.
- Assemble: Cut the cake into rounds. Layer cake, cream, and optional frozen raspberries. Top with another cake layer and pour over the lemon sauce. Garnish with raspberries and lemon zest.
Enjoy this Cooling Summer Delight as a perfect end to a warm day. It’s a lovely blend of textures and flavors that’s sure to please any palate!
