Ginger slices with lemon cream and lemon curd

Name: Ginger slices with lemon cream and lemon curd
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 52
Ingredients: 75 g candied ginger; 200 g soft butter or margarine; 350 g Sugar; 1/2 TEASPOON Cinnamon; 3 TSP ground ginger; 7-10 Tbsp Salt; 3 Eggs (size M); 150 g Flour; 200 g ground hazelnuts; 2 TEASPOONS Baking Powder; 2 untreated lemons; 1 kg Whipped cream; 4 packages Cream stabiliser; 1 jar (320 g) Lemoncurd; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 52

75 g candied ginger
200 g soft butter or margarine
350 g Sugar
1/2 TEASPOON Cinnamon
3 TSP ground ginger
7-10 Tbsp Salt
3 Eggs (size M)
150 g Flour
200 g ground hazelnuts
2 TEASPOONS Baking Powder
2 untreated lemons
1 kg Whipped cream
4 packages Cream stabiliser
1 jar (320 g) Lemoncurd
7-10 Tbsp Grease

Directions

1
Finely chop the candied ginger. Mix fat, 200 g sugar, cinnamon, ground ginger and 1 pinch of salt with the whisk of the hand mixer for 2-3 minutes until creamy. Stir in eggs one after the other. Mix flour, hazelnuts, baking powder and candied ginger and stir in
2
Spread the dough on a greased grease pan of the oven (32 x 39 cm). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes, remove from oven, let cool on a cake rack for about 1 hour
3
Wash lemons thoroughly, grate dry, finely grate the peel. Halve the lemons, squeeze the juice. Whip the cream until stiff, and finally pour in the cream firmer. Fold in 150 g sugar, lemon juice and zest. Surround the cake with a cake frame
4
Spread the lemon cream on the cake, waving the surface in waves, and place in a cold place for about 2 hours. Stir the lemon curd and spread it on the cake like a blob. Loosen the cake frame, cut the cake into approx. 52 slices (approx. 3 x 8 cm). Decorate with lemon balm if desired.
5
waiting time approx. 3 hours