A delicious lemon cake that is relatively easy to prepare and has an enchanting taste.
Ingredients
Sponge cake
- eggs, 5
- flour, 1 cup
- sugar, 1 cup
- potato starch, 2 tablespoons
- baking powder, 1 teaspoon
Filling
- vanilla or lemon pudding, 2 packets
- milk, 700 ml
- butter, 400 g
- sugar, 1 and 1/2 cups
- juice from 1/2 lemon
- lemon extract, 1/2 teaspoon
- alcohol, 1 tablespoon
Soaking and meringues
- water, about 1 cup (boiled and cooled)
- juice from 1/2 lemon
- alcohol, 1 tablespoon
- meringues, about 200 g (store-bought)
Preparation
Sponge cake Beat the eggs thoroughly with the sugar until you get a white and fluffy mixture (it’s best to beat over steam, then once the mixture heats up and the sugar dissolves, remove the bowl from the steam and continue beating).
Add the sifted wheat flour, potato starch, and baking powder. Gently but thoroughly combine by mixing with a spatula or briefly mixing on the lowest speed of a mixer.
Transfer to a 24-25 cm diameter springform pan greased with fat and sprinkled with breadcrumbs. Bake for about 30 minutes at 180°C.
Filling Cook two puddings in 700 ml of milk, let cool. Cream the soft butter with the sugar until you get a fluffy and white cream. Gradually add the cooled pudding.
When the mixture is fluffy, add the juice from 1/2 lemon, lemon extract, and alcohol in small portions.
Soaking and meringues Cut the sponge cake in half and soak it with the boiled water mixed with lemon juice and alcohol. Spread 1/3 of the lemon cream on the bottom layer, place the meringues, cover with another 1/3 of the cream, and top with the second layer of the sponge cake.
Spread the last 1/3 of the cream and decorate with meringues. Place in the fridge for at least 1 and 1/2 hours.
