Lemon Cake
With recipe 📌
Want to impress your guests? Then bake our simple lemon cake with a refreshing aroma today. The delicate cream filling and light sponge base make this cake a hit at any garden party.
INGREDIENTS
FOR THE SPONGE CAKE
4 eggs (size M)
100 g sugar
1 pinch of salt
100 g plain flour (type 405)
40 g cornstarch
1 tsp baking powder
1 lemon (organic, zest)
FOR THE FILLING
250 g mascarpone
200 g cream cheese
1 packet of vanilla sugar
1 lemon (juice)
50 g sugar
200 g heavy cream
2 packets of cream stiffener
FOR THE DECORATION
½ lemon
PREPARATION
Step 1
Preheat the oven to 180°C (350°F) top/bottom heat (160°C fan/convection oven). Line a 20 cm springform pan with baking paper.
Step 2
Beat the eggs, sugar, and salt for about 10 minutes until thick and creamy. Mix the flour, cornstarch, and baking powder, sift them in three parts over the eggs, and fold in very carefully. Fold in the lemon zest.
Step 3
Pour the batter into the springform pan and bake for about 25 minutes until golden brown. Don’t forget to do the toothpick test! Remove the sponge cake from the oven, remove it from the pan, and let it cool on a wire rack.
Step 4
Blend the mascarpone, cream cheese, vanilla sugar, lemon juice, and sugar until smooth. Whip the cream until stiff peaks form. Gradually add the cream stabilizer. Fold the cream into the cream. Transfer the cream to a piping bag. Cut off the tip.
Step 5
Cut the sponge cake in half horizontally. Place the first layer on a cake plate. Pipe the cream onto the layer and place the second layer on top. Repeat the process. Place the last layer on top.
Step 6
Take 3 tablespoons of the remaining cream and fill it into a piping bag fitted with a star nozzle. Set aside. Spread the remaining cream over the cake and around the edges. Smooth it out. Pipe 8 dots onto the cake. Cut two thin slices of lemon, quarter them, and place them on the cream puffs. Decorate with lemon zest. (The cake yields approximately 8-10 slices.)
