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Monday 29 February 2016

Lemon creamy cake recipe

Here is a recipe for all lemon cake lovers :-) This cake is delicious, light and tender. It's full of amazing pure lemon taste. Made with just a few simple ingredients and in no time! It's better the second day, so make it in advance and leave in a fridge overnight. Bon appetit :-)

You need: 

(For the pastry)
  • 350g (12 oz) plain flour
  • 150g (5 oz) butter
  • 150g (2/3 cup) sugar
  • 1 lemon zest
  • 2 eggs 
  • 15g (1tsp) baking powder
(For the cream filling)
  • 200g (7 oz) sugar
  • 60g (3tbsp) potato starch
  • 1 lemon zest
  • juice from 2 lemons
  • 1 egg
  • 500ml (2 cups) water

(For the pastry) combine all the ingredients 

Mix them well to get a smooth and soft ball. Leave it in the fridge for 30 minutes

In the meantime prepare the cream: combine the sugar, starch, grated lemon zest, egg, lemon juice and water

Mix well and cook on a low fire until the cream becomes dense

Let it cool

Divide the pastry in 1/3 and 2/3

Place the 2/3 of the pastry in a baking form (press the dough gently against the sides and bottom of the baking form)

Pour the cream on top of the pastry

Roll our 1/3 of the pastry and place it on top of the cream (press the dough agains the sides of the baking form, so it won't let the cream go out)

Bake the cake for 40 min at 180C/350F

Let it cool completely and put in a fridge for at least 5 hours (otherwise the cream will pour out when you cut the cake). Enjoy this delicious piece and bon appetit :-)

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