Lemon Cream Pie
- For the dough
- 300 grams
- 1 teaspoon
- 150 grams
ground almonds (peeled)
- 100 milliliters
- 6 centiliters
Preheat the oven to 160°C convection (approximately 320°F). Butter the springform pan and sprinkle with flour.
For the dough: Beat the butter and sugar until creamy. Gradually add the eggs and beat until fluffy. Mix the flour with the baking powder, cinnamon and almonds and add gradually to the egg mixture, alternating pouring in the milk. Pour batter into the pan. Smooth and bake for about 1 hour. Remove from oven and let cool completely, then remove from the pan and cut horizontally into 3 equal layers. Soak the two bottom layers in limoncello.
For the cream: Mix the mascarpone with the cream cheese, powdered sugar, the lemon zest and juice until creamy. Spread about half of the cream on the lower two cake layers. Stack the three layers. Coat the top and cake edges with the rest of the cream. Refrigerate.
To decorate: Knead the fondant. Remove a little to shape into leaves and beads for garnish. Color the rest yellow and knead spread with the powdered sugar to roll out to about 3 mm thin (approximately inch), about double the cake size. Use the rolling pin to help put the fondant onto the cake, smooth it and press lightly to hold onto the cake. Cut off any excess edges. Mix the powdered sugar with the lemon juice to a thick cast. Press the fondant leaves and beads into the cake with the help of the lemon cast to hold. Cut into pieces to serve.