Here we have a recipe for a delicious lemon cake! Fragrant lemon sponge cake soaked with lemon syrup and the most delicate cheese and butter crème… The cake is soft and juicy, with a rich and fresh lemon taste.⠀
The calculation is for a mold 16 cm (6.3 inch), 9 cm (3.5 inch) high.
- Break the eggs into a mixer bowl, and start whipping. When the foam appears on the surface of the egg mass, add the first portion of sugar. You should add the sugar in small portions, in several passes.
- It takes a long time to whip the mass (from 10 to 20 minutes, depending on the power of your mixer).
- You should get a very fluffy, light mass that keeps its shape well enough.
- Add the lemon zest, the sunflower oil and the lemon juice. Gently mix the mass with a silicone spatula.
- Next, mix the flour thoroughly with the cornstarch and the baking powder; add the dry mix to the egg mass. Add a little turmeric to the dough to get a beautiful yellow color; you better mix it with the dry ingredients first.
- Knead the dough with a silicone spatula, using gentle upward strokes. It’s important to keep the airiness!
- The dough should be fluffy and smooth, without lumps.
- Pour the finished dough into a mold, and bake it in the oven preheated to 160C (320F) for 50 to 60 minutes, using the top-bottom mode without convection.
- Cool the finished biscuit a little, and take it out of the mold. Wrap the warm sponge cake in a plastic wrap, and refrigerate it for several hours. After the time has passed, the biscuit can be cut into layers.
Place all the ingredients in a bowl, and whip for a few minutes. You should get a fluffy dense mass that keeps its shape well.
Combine all the ingredients in a saucepan. Bring the mass to a boil, and then remove it from the heat. Let it brew for 30 to 40 minutes, and filter.
Grease the dish with a small amount of crème, and place the first biscuit layer. Soak it with the lemon syrup, and cover it with some crème. Smooth out the crème, and cover it with the next biscuit layer. Repeat the steps until the end of the cake assembling. Wrap the cake with acetate tape, and place it in the ring; put the cake in the fridge for several hours (better overnight), so that the cake gets well saturated and stabilized.