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Lemon cake

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Ingredients for 12 servings:

  • ½ cake base (sponge cake base)
  • 250 ml white wine
  • 3 egg yolks
  • 6 lemons (juice and possibly grated peel)
  • 200 g sugar
  • 9 sheets of gelatin
  • 1 liter of cream
  • 2 cups of cream for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Bring the wine, egg yolks, lemon, and sugar to a boil, stirring constantly with a whisk. Stir in the softened, dissolved gelatin. Allow the mixture to cool. Whip the cream until stiff peaks form and fold it into the cold mixture. Place the sponge cake in a cake rim and pour in the mixture. Allow to set in the refrigerator. Pipe the cream over the cake and decorate with lemon slices. It looks especially beautiful if you place a lemon balm leaf on each slice of cake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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