Green and White Buttercream Slices

Try this delicious cake recipe:

1. mix flour, cornstarch and baking powder. Separate eggs. Whip egg whites with 1 pinch of salt until stiff, sifting in sugar. Continue beating until creamy and firm. Fold in the egg yolks with a whisk, then fold the flour mixture and lemon zest into the egg mixture just right with a pastry spatula. Line a rectangular baking sheet (40 x 25 cm) with parchment paper. Spread dough evenly on it, smoothing it out. 2.

Bake in a heated oven at 180 °C (gas 2-3, convection oven 170 °C) on the lowest shelf for 15-18 minutes. Remove from the oven and cool on the baking tray. Use a kitchen knife to loosen the cake from the edge of the pan and remove it. Cover the baking tray with fresh parchment paper.

Place cake upside down on the tray. Carefully peel off parchment paper. Place a flexible cake frame around the cake plate so that it is completely enclosed.

For the buttercream, beat the eggs, sugar, egg yolks and juice of one lemon in a hot water bath with a whisk for 10 minutes until creamy and thick. Then whisk in a cold water bath until cooled to room temperature.

4. beat butter with powdered sugar in a food processor until very creamy white. Season with lemon zest and flavoring.

Quickly fold in egg cream: Butter cream and egg cream must have the same heat (room temperature). Spread buttercream evenly over the base with an angled palette or pastry spatula; smooth

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