Bitter Lemon Cake

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
4 2
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 16
  • 150 g soft butter or margarine
  • 270 g Sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 300 g Flour
  • 50 g Cornstarch
  • 3 TSP Baking Powder
  • 10 TABLESPOONS + 490 ml bitter lemon
  • 1 package Pudding powder "Vanilla Flavor"
  • 250 g Mascarpone (Italian cream cheese)
  • 2 packages Cream stabiliser
  • 250 g + 1 tablespoon icing sugar
  • 50 g Citation
  • 7-10 Tbsp grated peel of 1 untreated lime
  • 7-10 Tbsp some splashes of yellow food colouring

Directions

  1. 1

    Cream the fat, 170 g sugar, lemon zest and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, cornstarch and baking powder. Alternately stir in 150 ml bitter lemon into the fat mass. Fill the dough into a greased, flour-sprinkled box form (25 cm long) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour.

  2. 2

    Take the cake out of the oven and let it cool down for 10 minutes. Turn out of the tin and let it cool down completely on a cake rack. For the filling, stir 6 tablespoons of Bitter Lemon with pudding powder and 100 g sugar until smooth. Bring 340 ml Bitter Lemon to the boil. Stir in the pudding powder, bring to the boil again. Place in a bowl, cover with foil and chill. Whip the mascarpone, cream setting agent and 1 tablespoon icing sugar with the whisk of the hand mixer. Fold in the pudding. Divide the cake twice. Spread cream on both cake bases. Place on top of each other and close with the lid.

  3. 3

    Place in a bowl, cover with foil and chill. Whip the mascarpone, cream setting agent and 1 tablespoon icing sugar with the whisk of the hand mixer. Fold in the pudding. Divide the cake twice. Spread cream on both cake bases. Place on top of each other and close with the lid. Chill for 30 minutes. Chop the candied lemon peel roughly. Wash and dry lime and grate peel finely. Mix 250 icing sugar, 4 tablespoons bitter lemon and food colouring to a glaze. Cover the cake with the icing and sprinkle with candied lemon peel and lemon peel

  4. 4

    Chill for 30 minutes. Chop the candied lemon peel roughly. Wash and dry lime and grate peel finely. Mix 250 icing sugar, 4 tablespoons bitter lemon and food colouring to a glaze. Cover the cake with the icing and sprinkle with candied lemon peel and lemon peel

  5. 5

    waiting time approx. 2 hours

Nutrition Facts

KCAL
400 kcal
CARBS
59 g
FATS
16 g
PROTEINS
5 g