Hello dear Hive friends!
Trick or treating? Don't worry, it's not Halloween yet, but this fruity, refreshing cake has something for both tart and sweet taste buds.
A light biscuit base soaked with a sweet and sour lemon sugar syrup. This delicious cake is filled with a slightly sweet cream cheese whipped cream and a pleasantly sour Amalfi lemon curd cream.
Aromatic, fruity, low in acid, that's how the Amalfi lemon presents itself, they are a real Italian specialty. They are grown and harvested on the Amalfi Coast, southeast of Naples. The juice and peel of the sun-ripened fruit are not only exceptionally aromatic, they are also slightly sweet. In addition, not only the outermost layer of the lemon peel is edible, but also the white part, which means that the lemon can be used whole... and the whole house smells delicious of this lemon 🍋
The ingredients are for 3 flat baking tins Ø 17 cm
Preheat the oven to 170°C for a fan oven.
Line the baking tins with parchment paper and brush with coconut oil.
Ingredients biscuit:
Lemon syrup ingredients:
Lemon curd ingredients:
Ingredients Cream Cheese Cream:
For the decoration:
Preparation lemon sugar syrup:
Put the water and sugar in a saucepan and stir.
Peel the zest from half the lemon with a vegetable peeler and add to the sugar mixture along with the lemon juice.
Heat the mixture and cook for about 3 minutes, remove from heat and allow to cool.
After cooling, strain the sugar syrup through a fine sieve. and set aside.
Prepare the lemon curd:
Remove 2 tablespoons of the milk and mix in the cornstarch until smooth.
Heat the remaining milk, sugar and butter over medium heat. When the butter has melted, add the lemon juice, lemon zest and turmeric and let it boil down like a pudding, then fill the lemon curd cream into jars and let it cool.
You can prepare sugar syrup and lemon curd cream the day before.
This lemon curd cream also tastes very good as a spread!
Preparation of biscuit:
Melt butter and let cool again.
Mix the milk with the apple cider vinegar and set aside.
Sift the dry ingredients into a bowl and mix.
Add the vanilla extract, melted butter and the butter-vanilla flavoring to the sour milk and stir.
Add the sour milk mixture to the dry ingredients and mix with a whisk to form a smooth batter.
Divide the dough equally between the three baking molds and bake at 170° C for approx. 10-12 minutes (test with a wooden skewer).
Preparation cream cheese cream:
Whip the cream with the icing sugar and cream stabilizer.
Gradually add the cream cheese using a hand mixer and beat until creamy.
Cream and cream cheese should be chilled well!
Take the cakes out of the oven and let them cool for about 10 minutes. Then turn out of the baking molds and let cool completely.
Put the lemon curd and cream cheese cream in a piping bag each, so you can fill your cake better.
Completion:
Place a cake base on a cake plate and saturate with some of the sugar syrup using a pastry brush. Put ⅓ of the cream cheese on top and smooth out.
Spread a layer of lemon curt on the cream cheese cream, place the second cake layer on top and soak with sugar syrup.
Spread the second third of the cream cheese and again the lemon curd.
Put the third cake layer on top and also soak it with sugar syrup.
Chill the cake for at least 30 minutes.
After cooling, spread the cake thinly all over with the remaining cream cheese.
Whip the whipping cream and cream stiffener, spread it all over the cake and decorate as you like.
I wish you a nice day into the new week 🌞
