Lemon Cream Cake
- For the cake
- 130 grams Pastry flour
- 40 grams powdered sugar
- 10 grams cornstarch
- 1 pinch salt
- 80 grams butter
- For the lemon cream
- 125 grams Double cream
- 4 eggs
- 180 grams sugar
- 40 grams Pastry flour
- 120 milliliters lemon juice (3-4 lemons)
- 1 tablespoon Lemon peel (zest)
For the cake: Mix the flour, powdered sugar, cornstarch, and salt. Slowly add the butter and beat until smooth.
Press the mixture into a springform pan and bake for 18-20 minutes at 160°C (approximately 325°F).
For the lemon cream: Stir together the cream, eggs, sugar, lemon juice, and zest. Pour into the baked crust and bake for 20-25 minutes, until the filling is set. Let chill for at least 2 hours.
For the whipped cream topping: Whip the creams together until smooth. Spread over the cake and decorate as desired with thin lemon slices.