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Authentic Olive Garden Lemon Cream Cake

By Chef #460191 on March 05, 2007

2 Reviews

Prep Time: 2 hrs
Total Time: 2 hrs 45 mins
Serves: 8, Yield: 1 cake

About This Recipe

"The Olive Garden dessert is a variation of classic Italian Cream cake, with a twist! For best results, prepare the cake portion in a 9 or 10 inch springform pan with a convection oven."

Ingredients

Cake

4 eggs, separated
1 cup sugar
1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons lemon juice

Lemon Cream Filling

4 eggs, separated
1/2 cup sugar
1/2 cup flour
2 cups milk
1/2 teaspoon lemon extract

Directions

For the cake, dust a 9 inch spring form pan with flour. Preheat oven to 325 degrees - same for a convection oven. Sift flour, baking powder, and salt together. Beat egg yolks until thick and light (about 5 to 7 minutes). Blend sugar into egg yolks gradually until fully combined. Blend in lemon juice to egg yolks. Beat egg whites until just stiff. Gently fold half of the egg whites into the egg yolks until just incorporated. Fold in half of flour mixture into egg yolks. Repeat with remaining egg whites, then remaining flour mixture. Fold gently; Do not beat, whip, or stir harshly. Pour batter into cake pan and bake for 45 minutes or until cake is firm and springs back when touched. Place cake pan on rack and allow to cool to room temp, about 2 hours. Once completely cooled, slice into two sections of equal thickness. *Reserve crumbs from cake pan and brush some from the cut slices of cake for topping. Return bottom section to the spring form pan and re-secure rim (this will aid in filling the cake).
Lemon Cream filling: While cake is baking, combine the egg yolks, sugar, flour, milk, and lemon oil in the top pan of a double boiler- use an electric mixer and beat until smooth, about 6 minutes. Place pan on top of base pan with boiling water, and whisk for 5 minutes, or until smooth and thick. Remove from heat and allow to cool for 10 minutes. Transfer to the fridge for about 15 minutes to cool completely. Once cooled, fold onto cake bottom in springform pan; Stack cake top on cream filling. Combine reserved crumbs with equal amount of confectioners sugar, and dust top of cake. Return cake to fridge for at least 2 hours to allow cream to set, better if overnight.
Slice and enjoy!

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (182 g)

Servings Per Recipe: 8

Amount Per Serving: %
Calories 351.0
Calories from Fat 66: 19%

Amount Per Serving: %
Total Fat 7.4g: 11%
Saturated Fat 2.9g: 14%
Cholesterol 220.0mg: 73%
Sugars 38.1 g
Sodium 313.9mg: 13%
Total Carbohydrate 60.9g: 20%
Dietary Fiber 0.5g: 2%
Sugars 38.1 g: 152%
Protein 10.5g: 21%

Reviews

"The cake turned ok, as long as the eggs were beaten exactly as described, but the filling was nothing like the real Olive Garden cake. I even made it twice to see if I did anything wrong. After wasting all of those ingredients, my husband and I went to Olive Garden and had the real thing. I can taste cream cheese or marscapone in the filling, this recipe produced more of a pudding filling."

By Baker_Rhonda on September 08, 2007 | 475946
"This was a very yummy cake. But the filling directions were a bit confusing. I wasn't sure if I was supposed to whisk everything together in a double boiler, use and electric mixer, and then put it on top of a double boiler AGAIN? So I went online to look for other Olive Garden Lemon Cream Cakes (found a bunch of them) and wound up making a different filling, which was essentially low-fat cream cheese, Splenda, and lemon extract. I did use Splenda for Baking when I baked the cake, and added some grated lemon rind (because that's what my mom always said to do, lol) I served this with a berry sauce, because lemon and berries just alway seem to go so well."

By Lightly Toasted on April 16, 2007 | 400960