Petitchef

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

Dessert
8 servings
15 min
35 min
Very Easy

Ingredients

Number of serving: 8

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

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.

Photos

Lemon cream sandwich cake: Tangy cream + sweet cake equal Delicious!, photo 1Lemon cream sandwich cake: Tangy cream + sweet cake equal Delicious!, photo 2Lemon cream sandwich cake: Tangy cream + sweet cake equal Delicious!, photo 3





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