Lemon Slices

Lemon cake with lemon curd and lemon buttercream. A huge hit anywhere it is served.

Ingredients:

For the lemon cake:

  • 2 eggs, yolks and whites separated
  • 100gr sugar
  • 70ml milk (150gr)
  • 1 tbs lemon juice
  • 2 tsp lemon zest
  • 100gr flour
  • 1 tsp baking powder

For the lemon buttercream:

  • 250gr powdered sugar
  • 30gr soft unsalted butter
  • 1 tbs lemon juice
  • 20ml milk
  • 0.5 tbs lemon zest, unwaxed

For the lemon curd:

  • 100gr sugar
  • pinch of salt
  • 20gr cornstarch
  • 130ml cold water
  • 12gr butter
  • 3 large eggyolks
  • 40ml lemon juice
  • 1/8 tsp vanilla extract
  • 2 tsp lemon zest

Makes a 20cm square cake, for 9-12 servings

Recipe:

Make the lemon cake:
Line a swiss roll tin with baking paper, but leave the paper to stick out a little bit to make it easier to remove it from the pans later.
Whip up the egg yolks with the sugar until very light and foamy, for around 3 minutes. Add the milk and lemon juice to the beating yolks and whip for 7 more minutes, so a total of 10 minutes. This sounds like a lot but it definitely creates the lightest result.
Combine the flour and baking powder. Gently fold the flour mixture into the foamy eggs.
Whip up the egg whites until soft peaks and gently fold those into the batter together with the lemon zest.
Pour the batter into the baking tin and gently spread the batter around. Try to work it as little as possible.
Bake the cake for 10 minutes on 180°C.

Make the lemon curd:
Combine the sugar, salt, cornstarch and water in a thick based saucepan. Bring it to the boil and have it cook at a rolling boil (be careful for splutters) for two full minutes. The mixture will be translucent and thick. Take the pan off the heat and stir in the butter.
Place the yolks in a large bowl and stir them to break them apart. Add around half a cup of the hot cornstarch mixture to the bowl and stir well. Stir the hot yolk mix into the pan. Heat the curd again and have it boil for 5 minutes. This avoids the curd separating or thinning after cooling.
Take the pan off the heat. Stir in the lemon juice and the vanilla. If the curd has lumps, strain it first, then stir in the lemon zest.

Make the lemon buttercream:
Beat together the butter, lemon juice, milk and half of the powdered sugar until smooth.
In four equal portions, beat in the remaining powdered sugar, making sure you beat for two to three minutes between each addition, for the lightest result.
With the last portion of powdered sugar, also add the lemon zest.

Assembly:
Slice the lemon cake horizontally in half, leave them on top of each other and cut 20cm squares from the cake (so you will get 4 squares). If you cannot cut two squares from the cake, start with one whole square and make the other up from parts. Make sure you line the base of your cake ring with a whole square.

Place a square cake ring on some baking paper on a plate. Place a square of the cake in the cake ring. Spread some lemon curd over the cake, making sure to have an equal spread. Cover with a slice of cake, then spread some buttercream over that layer. Layer again with cake – lemon curd – cake – and finally buttercream.

Leave to set. Remove the ring (place the cake on a sturdy, tall base and slide the ring down). Cut the cake into 9 to 12 pieces.

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