For the whisk:

50g lemon juice

1 teaspoon lemon zest

30g vegetable oil

4 eggs

120g of sugar

120g of flour

4 g baking powder

For the lemon filling:

3 eggs

135g lemon juice

1-2 teaspoons lemon zest

190g of sugar

10g corn starch

For the cheese filling:

400 g whipping cream

80g powdered sugar

200g cream cheese

1 teaspoon vanilla extract

For the syrup:

100g of water

60g sugar

15g lemon juice


1. In a bowl, mix the lemon juice, zest and oil.

2. Beat the egg whites and gradually add sugar. Then add the egg yolks as well.

3. Apart mix flour and baking powder. Sift them and add them to the dough.

4. Lastly, add the lemon juice mixture from before.

5. Pour the dough into a mold (20 cm in diameter) and bake in a preheated oven at 160° for 35 minutes.

6. In a saucepan, mix the eggs, lemon juice, lemon zest, sugar and cornstarch.

7. Cook the cream on the stove, stirring continuously until thickened.

8. Sieve the cream and let it cool covered with some plastic wrap.

9. Whip the cream with sugar, then add cream cheese and vanilla.

10. Refine the cake and cut it into 3 equal layers.

11. Moisten the cake with a syrup made from water, lemon juice and sugar.

12. Assemble the dessert by filling the cake with both lemon cream and cream cheese.

13. Use the cream cheese to cover the entire cake as well, then chill in the fridge for 6 hours.

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