LEMON CREAM CAKE
Makes 1 cake = approx 15 pieces
Cake layers:
3 eggs
2/3 cup sugar
1/3 cup flour
1/3 cup potato starch or cornstarch (like Maizena)
Filling and decoration
(lemon curd creme):
1 1/4 cups cream
good 1 1/4 cups lemon curd
1 1/4 cups fresh or frozen berries
+ sugar
2/3 cup lightly sweetened berry jam
Decoration:
half of the lemon curd creme
1/2 cup apple jelly
1 1/4 cups heavy cream
fresh or frozen berries
Beat eggs and sugar until fluffy. Mix flour and potato or corn starch with
baking powder and fold this into the batter. Pour it in a greased, floured
round
cake pan, diameter approx 9".
Bake on a rack in the lower part of the oven at 350F for about 30 minutes.
Allow to cool completely on a rack, then split in 3 layers.
Beat the cream firm for the filling and mix with lemon curd. Spread half of
the creme on the bottom layer, then fresh or frozen mashed berries (or jam)
on the next layer. Spread remaining lemon creme on the top layer and also
around the sides of the cake.
Melt the apple jelly in a saucepan on low heat. Brush it on top of the lemon
creme in a thin layer. Beat the cream to a stiff foam and pipe it around the
sides of the cake, over the lemon creme. Last, decorate with fresh berries.
If you use frozen berries, you shouldn't put these on until just before
serving, or they will float out.
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