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Lemon Cream Delight

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For the Lemon Filling:

3 eggs
190 g sugar
1 teaspoon lemon peel (grated)
10 g cornstarch
130 ml lemon juice
Instructions:
Prepare the Dough:
Preheat your oven to 160°C (320°F). This lower temperature allows the cake to rise gently, resulting in a light texture.
In a mixing bowl, beat the 4 egg whites with a pinch of salt until stiff peaks form. This step is crucial for adding volume to your dough.
Gradually add 120 g of sugar while continuing to beat the mixture. This helps to stabilize the egg whites and maintain their structure.

Add the 4 egg yolks one at a time, beating well after each addition to ensure a smooth batter.
Gently fold in 120 g of flour and 4 g of baking powder. Be careful not to overmix to keep the batter airy.
Add 1 teaspoon of lemon peel, 30 ml of water, and 40 ml of lemon juice, mixing until just combined. The lemon juice and zest will enhance the flavor of the dough.
Pour the batter into a 40×29 cm baking tray lined with baking paper. Spread it evenly.
Bake:
Bake in the preheated oven for about 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it to prevent overbaking.

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