Lemon Cream Cake

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Lemon Cream Cake
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Difficulty:
easy
Difficulty
Preparation:
3 h. 15 min.
Preparation

Ingredients

for
1
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 whipped cream topping:
125 grams Double cream
125 milliliters Whipped cream
thin lemons
How healthy are the main ingredients?
sugarWhipped creamsaltegglemon

Preparation steps

1.

For the cake: Mix the flour, powdered sugar, cornstarch, and salt. Slowly add the butter and beat until smooth.

2.

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.

3.

For the whipped cream topping: Whip the creams together until smooth. Spread over the cake and decorate as desired with thin lemon slices.