Zitronenkuchen – German Lemon Cake

Tiramisu Italian

From Emily Kollin, Center for Global Exploration Grad Intern Dessert Ingredients Directions

For the cream:

 4 large egg yolks  ½ cup/100 grams granulated sugar, divided  ¾ cup heavy cream  1 cup/227 grams mascarpone (8 ounces) For the Assembly:  1 ¾ cups good espresso or very strong coffee  2 tablespoons rum or cognac  2 tablespoons unsweetened cocoa powder  About 24 ladyfingers (from one 7-ounce/200gram package)  1 to 2 ounces bittersweet chocolate, for shaving (optional)

1. Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl. 2. In the medium bowl, whip cream and remaining 1/4 cup sugar until it creates soft-medium peaks.

Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined. 3. Combine espresso and rum in a shallow bowl and set aside. 4. Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder. 5. Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish.

Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as 13 needed. Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with

Zitronenkuchen German Lemon

Cake From Stephanie Mauro, cake-lover, and German Instructor Ingredients

Directions

For the Cake:  12 oz butter  12 oz sugar  Grated zest of 2 lemons  5 medium eggs  2 ¾ cups flour  2 tsp baking powder For the Icing:  9 oz (1 ¾ cups) confectioner’s sugar  about 5 Tbsp lemon juice

1. Preheat oven to 350°F. Grease and flour sheet cake pan. 2. To make the cake mixture, stir the softened butter with a mixer until smooth and homogenous. Gradually add sugar and lemon zest and stir until mixture thickens.

Add one egg at a time, whisking each one for about ½ minute at the highest level. 3. Mix together flour and baking powder, sift and add to butter and egg mixture in two stages, stirring at the medium setting. Spread mixture in pan. 4. Bake for about 25 minutes. 5. For the icing, sift confectioner’s sugar and stir in enough lemon juice to obtain smooth mixture. Coat cake while still hot. Guten Appetit!

Thank You!

Thank you so much for checking out our recipe book for I Heart Travel Week 2022. We encourage you to stop by our office on the second floor of the Student Union if you are interested in studying abroad! If you do, you could try these recipes for yourself in the cultures they are from. We hope to see you soon,

- The Center for Global Exploration

Around the World Recipe Book 15

”These recipes look absolutely delectable. I simply cannot wait to give them a taste.”