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Lemon paradise cake

door Linda Terrizzi

Deliciously soft cake… fresh lemon cream and a generous layer of whipped cream. This lemon paradise cake is an explosion of taste and color.

It takes some work, but (luckily!) The recipe isn't hard to master.



Ingredients:

  • (for a 24cm cake)
  • 300 gr butter
  • 300 gr sugar
  • 150 g cornflour
  • 150 gr wheat flour
  • The zest of 1 lemon
  • 6 eggs, separated
  • 1 sachet / tablespoon of baking powder
  • a pinch of saltFor the lemon cream:
  • 500 ml of whole milk
  • 6 egg yolks
  • 150 gr sugar
  • 35 g cornflour
  • 35 gr wheat flour
  • the zest of 1 lemon

And further:

  • 500 ml cream
  • optional: candied lemon zest

Preparation lemon paradise cake:

Preheat the oven to 160 degrees and grease the baking tin with butter.

Make sure the butter is at room temperature. Beat the butter lightly with the sugar in a large bowl. Now add the egg yolks and beat the mixture well.

Then add the flour, cornflour, baking powder, salt and lemon zest and stir to make a homogeneous batter. In another bowl, beat the egg whites until stiff and fold them into the batter.

Then pour the batter into a 24-centimeter baking pan and bake the cake in about 50 minutes, or until one satéskewer comes out clean. Finally, let the cake cool on an oven rack.



Filling preparation:

In the meantime, make the lemon cream by mixing the sugar and egg yolks in a bowl. Beat together well until the mixture turns almost white.

Now sift the flour and cornflour over the mixture and beat well. No lumps may form! Then heat the milk in a pan until it almost boils and add the grated lemon zest. Then also add the egg mixture and continue to heat the cream until bound. (keep stirring well!)

Finally, strain the cream to remove the pieces of lemon zest. Let the cream cool with a layer of plastic wrap on top. This way you prevent a sheet on it. When the cake and cream have cooled completely, you can build the cake.

Building the cake:

Cut the cake in two layers for this. Spray the cream with a pastry bag on the bottom layer of cake and put the top layer back on. Note: keep 2 tablespoons of cream aside to mix with the cream!



Beat the cream until stiff with the sugar. Carefully fold in the rest of the cream. Decorate the cake with the whipped cream and sprinkle with pieces of candied lemon zest.

Enjoy!


Also try

Do you love Antillean sweets? Then try our traditional panseiku (peanut candy)!


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Lemon paradise cake - cake with lemon and cream
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