Let's imagine how our Instagram feed might look like 30-40 years ago? What recipes would you keep in your bookmarks?
This cake, albeit a little modernized, is right from the past, from the childhood. It’s a cake with the simplest ingredients and a clear balanced taste. The cake is delicate and juicy, with sour cream and amazing lemon flavor. The zest saturates the fluffy custard with unbelievable aroma of sunny citruses.
Let's start with the lemon curd, because it needs time to infuse.
- Put the gelatin in the cold water in advance, and let it swell.
- In a saucepan, combine the lemon juice, sugar, eggs and starch; stir. Place the mix on a medium heat, and cook until thickened, constantly stirring the mass with a whisk.
- Remove it from the heat, and add the butter (pre-cut into small cubes); stir until it dissolves.
- Add the swollen gelatin, well squeezed out of excess moisture.
- Filter the curd, if you wish, and cover it with the cling film in contact; place in the cold.
Let’s move to the dough. All the ingredients should be at room temperature.
- Combine the butter with the condensed milk, and whisk.
- Add the egg, and whisk.
- Add the sour cream, and whisk.
- Sift the flour and the starch, and whisk.
- Add the vinegar quenched baking soda. Whisk again.
- Spread a part of the dough evenly in a ring, and bake it in the oven preheated to 200C (392F) for about 8 to 10 minutes until rosy. Do the same with the remaining dough.
The calculation in the recipe is for 10 cake layers with a diameter of 20 cm (7.9 inch).
Whip the sour cream (with a high fat content) until fluffy. Add the powdered sugar and the zest; whisk. The custard is ready!
- Grease the cake layer evenly with the custard, and then pour some lemon curd (chaotically or in a spiral); cover it with the next cake layer. Thus, assemble the whole cake. By the way, you better do it in a ring mold.
- Place the finished cake in the fridge for 5 to 6 hours (better overnight).
- Cook the coating crème. Combine the sour cream, sugar, vanilla sugar, the egg and the flour in a saucepan. Stir and place on a medium heat. Stir the mass constantly, and cook it until thickens.
- Cover the crème with the cling film in contact, and let it cool to the room temperature.
- Whip the room temperatured butter until lightening.
- Add the crème base to the butter in small portions, while continuing to whip the mass. The finished crème is lush and airy.
- You can add a little yellow dye to part of the crème. Align the cake, and decorate it at your discretion.