Lemon cake 1
4 tablespoons hot water
1 teaspoon baking powder
"whip it" (cream stabilizer)
juice of 2 lemons
grated peel of 1 lemon
some drops lemon extract
1 piece candied lemon of 100 gr
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© Janneke's Recipe pages - recipe cookies, pie and pastry making
Preparation in advance:
Make sponge dough according basic recipe 2. Bake the cake 35 minutes at 220°C/425°F (fan oven 200°C/395°F) and let rest overnight.
How to prepare:
Cut the pie twice horizontal.
Prepare for the stuffing of the cake the "Whip it" with lemon juice (add a little milk when you haven't got enough lemon juice) according the package. Beat the butter with icing sugar, lemon grater and the essence as creamy as possible and mix with well with the beaten "whip it".
Divide some of the stuffing on two cake layers. Stack the layers and coat the outside with cream. Cut the candied citron in very thin slices and divide over the cake.
First published: April 12, 2003, Netherlands
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