Ingredients

Dough
condensed milk
1.50 cup
400 g
14 oz
13.20 fl oz
butter
0.50 cup
120 g
4.20 oz
3.96 fl oz
sour cream (20%)
1.75 cup
450 g
15.75 oz
14.85 fl oz
eggs
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
flour
0.75 cup
170 g
5.95 oz
5.61 fl oz
corn starch
0.25 cup
3.75 tbsp
55 g
1.92 oz
1.82 fl oz
baking soda
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
wine vinegar (6%)
to taste
Custard
sour cream (30%)
3.50 cup
880 g
30.80 oz
29.04 fl oz
powdered sugar
0.75 cup
200 g
7 oz
6.60 fl oz
lemon zest
2 tbsp
30 g
1.05 oz
0.99 fl oz
Lemon curd
lemon juice
0.50 cup
150 g
5.25 oz
4.95 fl oz
eggs
0.50 cup
150 g
5.25 oz
4.95 fl oz
sugar
0.50 cup
120 g
4.20 oz
3.96 fl oz
butter
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
corn starch
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
gelatin
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
Coating creme
sour cream (30%)
1.25 cup
320 g
11.20 oz
10.56 fl oz
eggs
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
vanilla sugar
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
flour
0.25 cup
4.25 tbsp
65 g
2.28 oz
2.14 fl oz
butter
0.50 cup
140 g
4.90 oz
4.62 fl oz

Method

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.

Lemon curd

Let's start with the lemon curd, because it needs time to infuse.

  1. Put the gelatin in the cold water in advance, and let it swell.
  2. 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.
  3. Remove it from the heat, and add the butter (pre-cut into small cubes); stir until it dissolves.
  4. Add the swollen gelatin, well squeezed out of excess moisture.
  5. Filter the curd, if you wish, and cover it with the cling film in contact; place in the cold.

Dough

Let’s move to the dough. All the ingredients should be at room temperature.

  1. Combine the butter with the condensed milk, and whisk.
  2. Add the egg, and whisk.
  3. Add the sour cream, and whisk.
  4. Sift the flour and the starch, and whisk.
  5. Add the vinegar quenched baking soda. Whisk again.
  6. 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).

Custard

Whip the sour cream (with a high fat content) until fluffy. Add the powdered sugar and the zest; whisk. The custard is ready!

Cake assembling

  1. 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.
  2. Place the finished cake in the fridge for 5 to 6 hours (better overnight).

Coating creme

  1. 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.
  2. Cover the crème with the cling film in contact, and let it cool to the  room temperature.
  3. Whip the room temperatured butter until lightening.
  4. Add the crème base to the butter in small portions, while continuing to whip the mass. The finished crème is lush and airy.
  5. You can add a little yellow dye to part of the crème. Align the cake, and decorate it at your discretion.