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    Lemon Cake With Lemon Cream

    Uploaded by

    Aleksandra
    This recipe is for a lemon cake with lemon cream filling and consists of 3 sentences: The recipe includes instructions for making a lemon cream filling using lemon zest and juice, sugar, corn starch, egg yolks and butter that is poured into a pan and chilled, and a lemon cake made with butter, eggs, sugar, flour, baking powder and rum that is baked and soaked with rum before assembling with the lemon cream filling.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Lemon Cake With Lemon Cream

    Uploaded by

    Aleksandra
    93 views2 pages
    This recipe is for a lemon cake with lemon cream filling and consists of 3 sentences: The recipe includes instructions for making a lemon cream filling using lemon zest and juice, sugar, corn starch, egg yolks and butter that is poured into a pan and chilled, and a lemon cake made with butter, eggs, sugar, flour, baking powder and rum that is baked and soaked with rum before assembling with the lemon cream filling.

    Original Title

    Lemon Cake with Lemon Cream

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    © © All Rights Reserved

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    This recipe is for a lemon cake with lemon cream filling and consists of 3 sentences: The recipe includes instructions for making a lemon cream filling using lemon zest and juice, sugar, corn starch, egg yolks and butter that is poured into a pan and chilled, and a lemon cake made with butter, eggs, sugar, flour, baking powder and rum that is baked and soaked with rum before assembling with the lemon cream filling.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    93 views2 pages

    Lemon Cake With Lemon Cream

    Uploaded by

    Aleksandra
    This recipe is for a lemon cake with lemon cream filling and consists of 3 sentences: The recipe includes instructions for making a lemon cream filling using lemon zest and juice, sugar, corn starch, egg yolks and butter that is poured into a pan and chilled, and a lemon cake made with butter, eggs, sugar, flour, baking powder and rum that is baked and soaked with rum before assembling with the lemon cream filling.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Recipe Category / Cookies and Cakes

    Lemon Cake with Lemon Cream

    20' 50' 8-10 1


    Ηands on Cook Time Portion(s) Difficulty

    Ingredients

    For cake:

    100 g butter, melted


    6 eggs
    350 g sugar
    grated zest of 6 lemons
    150 ml heavy cream
    280 g flour
    100 g rum or cognac
    2 tablespoons baking powder

    For filling:

    8 lemons
    Method 100 g corn starch
    225 g granulated sugar
    For the filling: 100 g butter
    6 egg yolks
    In a pot, add water and sugar. Bring to a boil over medium to high heat. 350 g water
    Zest 4 lemons and juice all 8 (use more or less juice depending on how sour
    you prefer the filling).
    In a bowl, add the lemon zest, lemon juice and corn starch. Whisk until the
    corn starch dissolves completely.
    Add to the pot, lower the heat and whisk continuously until the
    mixture thickens (make sure you cook off the taste of flour).
    Remove from heat, add the yolks, whisking continuously until completely
    incorporated.
    Add the butter and stir to incorporate.
    Pour filling into a rectangular pan.
    Smooth the surface with a spatula and cover with plastic wrap, making sure
    the wrap directly touches the surface.
    Refrigerate for 1 hour to chill.

    For the cake:

    Preheat oven to 170* C (330*F) Fan.


    In a bowl, add the zest, 6 eggs and sugar.
    Whisk and add the heavy cream.
    Add the flour, baking powder and half of the cognac.
    Mix continuously until all of the flour has dissolved and then add the butter.
    Grease a 35x12 cm cake pan with butter and dust with flour.
    Bake for 35-50 minutes.
    When ready, remove from oven and allow it to rest for 5-10 minutes.
    Turn out cake on to a wire rack to cool completely.
    Soak cake with remaining cognac.
    Remove filling from refrigerator and beat in a mixer using the whisk
    attachment until light and fluffy (1-2 minutes).
    Transfer mixture to a piping bag.
    Cut cake in to slices and serve with the lemon cream filling adn lemon zest.

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