John Myers
Cake: Lemon Cake Filled
The perfect cake: lemon cake filled recipe with a picture and simple step-by-step instructions.
- For the dough:
- 150 g Butter
- 150 g Sugar
- 3 Eggs
- 1 Msp Ground vanilla pod
- 150 g Wholemeal spelled flour
- 1 Lemon
- 2 tsp Baking powder
- For the filling:
- 200 ml Cream
- 200 g Cream cheese low in fat
- 1 packet Fruttina lemon
- 1 tsp Stevia
- 1 tbsp Vanilla sugar
- Actually, I just wanted to bake a simple lemon cake with half a recipe in the springform pan. But as is sometimes the case, completely different ideas come to mind while baking, and that’s how a filled lemon cake turned out to be.
- For the dough, stir in the butter and sugar until foamy and gradually stir in the eggs. Add vanilla. Mix the flour and baking powder and stir in. Wash the lemon with hot water and rub the peel and add to the batter. Halve the lemon and add the juice of half a lemon to the batter.
- Let the dough soak for 10 minutes so that the wholemeal flour binds properly. Line the springform pan with baking paper and pour in the batter. Bake at 180 ° C for about 20-25 minutes. Take the dough out of the mold and let it cool down.
- In the meantime, make the filling. To do this, stir the cream with the cream cheese, lemon pudding and stevia to the desired sweetness (sugar and sweetener are also possible, of course) and stir in the juice of the second lemon half.
- Cut the cake in half with a cake separator and spread the lemon cream on the lower half. Place the top half on top and chill the cake a little. Finely grind the vanilla sugar (own production) in the blitz chopper and sprinkle over the finished cake with a sieve.
- The cake was so delicious that the four of us only left 2 pieces. I wish you a good appetite.
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