Lemon Top Cake

Rating: 2.17 / 5.00 (6 Votes)

Total time: 45 min

Servings: 16.0 (servings)

Shortcrust pastry:

Sponge cake:

Filling and decoration:


A cake recipe for all foodies:

1) Knead flour, fat in flakes, egg yolks and sugar until smooth. Leave to cool for about half an hour.

2) Line the bottom of a 26 cm springform pan with parchment paper. Separate eggs, whip egg whites and 3 tbsp. cold water with the whisk of a hand mixer until stiff, while continuing to beat, add sugar and salt, stir in egg yolks. Mix flour, cornstarch and baking powder, fold in, fill sponge cake into the mold.

3) Bake in a heated oven / E- kitchen oven 200 degrees / convection oven 175 degrees / gas mark 3 for 20-25 minutes. Remove from the mold and cool.

4) Roll out the short pastry onto a greased springform pan base (26 cm). Therefore, close the edge of the mold. Bake in the oven at the same heat for 15-20 min. Cool down.

5) Cut sponge cake 1 x horizontally. Soak gelatine, rinse lemon hot, dry, grate peel. Squeeze lemon and lime. Stir through lemon zest, sugar, yogurt, lemon and lime juice. Squeeze out gelatine, let it melt at low temperature and mix with 4 tbsp.

yogurt cream. Then stir into remaining cream. Refrigerate until it begins to gel.

6) Whip half of whipped cream until stiff and fold in. Warm half of jelly slightly and spread on top of shortcrust pastry. Place mold rim around bottom. Place 1 sponge cake base on top, spread half of the lemon cream evenly on top. Cover with 2nd base. Spread rest of lemon cream on top. Leave to cool for at least 4 hours.

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