Buttermilk Lemon Cake
easy
105 mins
105 mins
Ingredients
- 6 Eggs (size M)
- 200 g Sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 125 g Flour
- 125 g Cornstarch
- 1/2 package Baking Powder
- 12 sheets Gelatine
- 1 (500 ml) Mug of buttermilk
- 100 ml Lemon juice
- 100 g Sugar
- 2 (200 g each) Mugs
- 7-10 Tbsp Whipped cream
- 1 package Vanillin sugar
- 2 (200 g each) Mugs
- 7-10 Tbsp Whipped cream
- 1 package Vanillin sugar
- 40 g crushed pistachios
- 13 Jelly Lemon Halves
- 7-10 Tbsp Pistachios
Directions
- 1
Beat the eggs and sugar until fluffy. Add lemon zest. Mix flour, cornstarch and baking powder and fold in. Grease the bottom of a springform pan (26 cm diameter), fill in the sponge mixture and smooth it down.
- 2
Bake in the preheated oven electric cooker: (180 °C/ gas: level 3) for 40 minutes. Remove the sponge cake from the tin and let it cool down on a cake rack. Cut the base twice.
- 3
For the filling, soak gelatine in plenty of cold water. Mix buttermilk, lemon juice and sugar. Squeeze the gelatine, dissolve in a pot at low heat. Place in a cool place until the liquid begins to gel.
- 4
Whip the cream until stiff, allow the vanillin sugar to trickle in little by little and fold into the cream. Place the edge of the springform pan around the first base. Spread half of the cream on top, cover with the second cake layer.
- 5
Spread the rest of the cream on top and place the last base on top, press down a little and refrigerate for two hours. To spread and decorate, whip the remaining cream and vanilla sugar until stiff. Spread 2/3 of the cream on the cake.
- 6
Pour the rest into a piping bag with a star-shaped spout and place the tuffs on the edge of the cake. Cut out a fir tree template and place it on the middle of the cake. Sprinkle chopped pistachios around it. Remove stencil.
- 7
Decorate with halved jelly lemons and whole pistachios. Makes 16 pieces.
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