Lemon cream sandwich cake: tangy cream + sweet cake equal delicious!

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Dessert

8 servings

Very Easy

50 min

362 Kcal

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Ingredients

Cake:

• 90 g Melted butter
• 2 Eggs (about 100 g)
• 80 g Sugar
• 60 g Cake flour
• 20 g Corn flour

Lemon cream:

• 1 Egg
• 2 teaspoons Corn flour
• 40 g Sugar
• 50 cc Lemon juice
• a pinch of lemon zest
• 20 g Butter

Icing:

• 6 tablespoons Icing sugar
• 1 tablespoon Lemon juice

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Preparation

• Prepare the pan by lining the pan with baking paper. Sift cake flour and corn flour together, set aside. Preheat the oven to 180°C/350°F.
• Beat the egg and sugar, by placing the bowl over warm water (the water temperature is about 60-70°C), until very thick and pale.
• Pour the sifted flour into the egg mixture, fold to combine. Pour the melted butter into the batter and fold to combine.
• Pour the batter into the prepared pan and bake for 30-35 minutes. Make the lemon cream, by putting all the ingredients except the butter into the pan and put over low heat, stir until thicken.
• Take off the heat and put the butter into the pan stir until the butter melt. Place the plastic warp over the cream surface and let it cool completely.
• Assemble the cake:
  Slice the cake into 3 layers, spread the lemon cream cake over 2 of the cake layers, and place the last one on top. Mix the icing sugar and lemon juice together, and pour the mixture over the cake.

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