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Lemon cream cake

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Ingredients for 1 servings:

  • 2 cups water
  • 1 cup sugar
  • 1 packet of vanilla pudding powder
  • 125 g butter
  • 2 lemons, juice
  • 1 egg(s)
  • 1 sponge cake base for fruit cake

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Super quick, great Easter recipe – ideal for unexpected visitors, totally easy!!!

The cup is a standard coffee cup with a capacity of approximately 125 ml: when not filled to the brim, it holds approximately 110 ml. Make a pudding from sugar, water, and pudding mix. Remove from the heat and add the butter, egg, and lemon juice. Mix everything again until well combined. Once the butter has melted, pour the pudding onto the cake base while it’s still hot and refrigerate. Decorate as desired.

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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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