Learn to create a dried fruit cake with lemon cream, an exquisite Italian dessert.

Dried Fruit Cake with Lemon Cream

If you’re searching for an elegant and surprising dessert, the dried fruit cake with lemon cream is the perfect Italian recipe for you. Two crunchy bases made with a mix of dried fruits, honey, and almond butter encase a soft, aromatic lemon custard.

The contrast between the crunchy texture of the bases and the creaminess of the filling makes this lemon cream cake ideal to serve as a dessert after a meal or on special occasions. Topped with fresh apricots and mint, it will win over every palate with its perfect balance of sweetness, citrus notes, and the aroma of dried fruits. A scenic and delicious cake that’s accessible to everyone!

If you love cakes with lemon cream, here are some ideas:

• Lemon Cream Tart
• Crumbly Lemon Cream Tart
• Cake with Lemon Cream

Ingredients

• 200g mixed dried fruits
• 100g almond butter
• 100g honey
• 200ml milk
• 3 egg yolks
• 100g sugar
• 50g flour
• 1 lemon (zest and juice)
• Fresh apricots and mint for garnish

Instructions

1. Preheat the oven to 180°C (356°F).
2. Chop the dried fruits and mix with almond butter and honey to form the base.
3. Press the mixture into a lined baking tin to form two layers. Bake for 15 minutes until golden.
4. For the lemon cream, heat the milk in a saucepan.
5. In a bowl, whisk egg yolks with sugar until pale. Add flour, lemon zest, and juice.
6. Gradually add the warm milk to the egg mixture, whisking continuously.
7. Return the mixture to the saucepan and cook over low heat until thickened.
8. Spread the lemon cream between the two baked bases and chill for at least 2 hours.
9. Garnish with fresh apricots and mint before serving.

Total Time: 45 min

Cuisine: Italian