Lemon Cream Cake with Curd Cream
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 5 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 315 g butter
- 600 g suar
- 250 g flour
- 4 egg (s)
- 2 egg whites
- 2 vanilla sugar
- 1 baking powder
- 1 pinch (s) salt
- 2 lemon (s)
- 400 ml orange juice
- 2 egg yolks
- 1 custard powder (vanilla or cream pudding)
- 3 tablespoons water
- 65 g coconut fat
- 600 ml whipped cream
- 750 g quark, 20%
- 2 cream stiffeners
- 100 g chocolate, white
Print Recipe
Pin Recipe Instructions
- First rub the peel of the two lemons and squeeze out the juice. Then grease the baking sheet and preheat the oven.
- Make a batter from 250 g butter, 250 g sugar, 250 g flour, 4 eggs, 2 egg whites, 1 vanilla sugar, half of the lemon zest and the baking powder and spread it on the greased tray. Bake in the oven for about 20 minutes until golden brown (chopsticks test).
- For the lemon cream, heat the orange juice with the lemon juice, the second half of the lemon zest and 200 g sugar in a saucepan.
- Mix the pudding powder with the 2 egg yolks and the 3 tablespoons of water in another container. When the juice is simmering in the saucepan, stir in the mixed pudding powder and cook a lemony pudding. Then stir the remaining 65 g butter and 65 g coconut fat into the hot pudding and distribute everything evenly on the baked base and let it cool.
- For the quark cream, whip the whipped cream with the second vanilla sugar and the 2 cream stiffeners according to the instructions on the packet. Mix the quark with the remaining 150 g sugar until the sugar is dissolved and then carefully fold in the cream. Spread everything on the cooled lemon cream.
- Then grate the white chocolate and sprinkle the flakes on the quark cream. Put everything in the refrigerator for about 4 hours (preferably overnight).
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