Lemon cake
Do you want to impress your guests? Then bake our simple lemon cake with a refreshing aroma today.The fine cream filling and the airy sponge cake base make the cake a hit at every garden party.
INGREDIENTS
FOR THE SPONGE CAKE
4 eggs (size M)
100 g sugar
1 pinch of salt
100 g wheat 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 cream
2 packets of cream stiffener
FOR THE DECORATION
½ lemon
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 20 cm) 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 in three parts onto the eggs and fold in very carefully. Fold in the lemon zest.
Step 3
Pour the dough into the springform pan and bake for about 25 minutes until golden brown. Don’t forget to do the toothpick test! Take the sponge cake out of the oven, remove it from the pan and let it cool on a cake rack.
Step 4
Mix the mascarpone, cream cheese, vanilla sugar, lemon juice and sugar until smooth. Beat the cream until stiff. Add the cream stiffener as you go. Fold the cream into the cream. Fill the cream into a piping bag. Cut off the tip.
Step 5
Cut the sponge cake twice 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 with a star nozzle. Put it to one side. Spread the remaining cream on the cake and around the edge. Smooth it out. Pipe 8 dots onto the cake. Cut two thin slices from the lemon, quarter them and place them on the cream tuffs. Decorate with lemon zest. (The cake makes about 8-10 pieces.)
