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Lemon Curd Cake

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Ingredients for 1 servings:

  • 450 ml cream
  • 250 g biscuits (egg biscuits or sponge biscuits)
  • 200g lemon curd

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

First, whip the cold lemon curd for about two minutes. Then, transfer the lemon curd to another bowl and whip the cream. Gradually fold the cream into the lemon curd. Now it’s time to assemble the cake. To do this, place a cake ring with a diameter of 20-24 cm on a cake stand or serving plate and spread a layer of biscuits on the bottom of the ring. Next, alternate layers of lemon curd cream and biscuits until you reach the desired height. Then, refrigerate the cake for two hours to allow everything to set and the biscuits to become soft. Finally, remove the cake ring and the cake is essentially finished. We decorated it with a mirror of lemon curd and some cream puffs.

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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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