175 grams of flour
180 grams of sugar
1 teaspoon grated lemon peel
60 grams of butter
1 teaspoon of butter
FOR THE FILLING AND COVERING
250 grams of butter
250 grams of icing sugar
2 tablespoons of milk
150 grams of white chocolate
TO DECORATE colored candies
1. Make the sponge cake dough: Beat the eggs with the sugar, with the electric rods, until you obtain a creamy and whitish compound (you will need about 6-8 minutes). Add the lemon peel and the sifted flour, little by little, stirring from top to bottom. Then, melt 60 grams of butter and add it to the dough as well, mixing gently.
2. Bake the cake: Grease a 9-inch round pan with butter and line the bottom with a parchment paper disk.
Pour the dough inside and bake in the oven, preheated to 180°, for 35-40 minutes. Prick the cake in the center before removing it to check that it is cooked. Let cool before unmolding and then let cool completely.
To make the filling and coverage, first melt the chocolate in a bain-marie (in a saucepan, inside a larger one with a bottom of water, over the heat). Place the softened butter, milk and icing sugar in a large bowl and beat with an electric mixer on low speed until smooth. Then, beat about 5 minutes at medium speed. Add the melted but cold chocolate and beat for about 2 more minutes.
4.Decorate the cake: Cut the cake in half, into two discs, and fill it with part of the buttercream. Then cover it with a layer of couverture (on the surface and on the sides) and put it in the fridge for about 20 minutes.
Put the rest of the buttercream in a pastry bag with a curly tip and finish decorating the cake with a few tufts. Also decorate with the chopped candies.