Name: Zitronenkuchen mit Lemon Curd und Buttercreme
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 8 servings
Ingredients: LEMON SPONGE; 5 eggs; 1 pinch salt; 10 g vanilla sugar; 150 g sugar; Finely grated zest of 1 lemon; 150 g flour; 5 g baking powder; LEMON CURD; 150 ml lemon juice, from approximately 2 lemons; 2 eggs; 130 g sugar; 15 g cornflour; 70 g butter; CREAM; 300 g soft cream cheese; 60 g icing sugar; 400 ml double cream; LEMON SYRUP; 70 g sugar; 100 ml water; Juice of 1/2 lemon

Method

24 steps

Preheat the oven to 170°C (338°F).
Line or grease a 20 cm cake tin.
Separate the eggs.
Whisk the egg whites with the salt, vanilla sugar and 150 g sugar until firm and glossy.
Add the egg yolks one at a time, mixing gently after each addition.
Fold in the lemon zest.
Sift together the flour and baking powder.
Fold the dry ingredients carefully into the egg mixture.
Transfer the batter to the prepared tin.
Bake for 40 minutes, or until a skewer inserted into the centre comes out clean.
Leave the cake to cool completely.
For the lemon curd, whisk together the lemon juice, eggs, 130 g sugar and cornflour in a saucepan.
Cook over medium-low heat, stirring constantly, until thickened.
Simmer for 1 minute.
Remove from the heat and stir in the butter.
Cover the surface and leave the curd to cool completely.
For the syrup, combine the sugar, water and lemon juice in a small saucepan.
Bring to a simmer until the sugar has dissolved, then leave to cool.
Beat the cream cheese with the icing sugar until smooth.
Add the cold double cream and whip until the mixture holds firm peaks.
Slice the cooled cake into layers.
Brush each sponge layer with lemon syrup.
Layer the sponge with lemon curd and cream.
Cover and chill for at least 30 minutes before slicing.