Lemon curd cake

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Cream 7 tablespoons of fat and 75 g of sugar. Add the egg and stir in the flour. Wash the lemons hot. Add grated zest and juice of 1/2 lemon to the dough, mix and spread into a springform pan (18 cm Ø) lined with baking paper.

2. 2

   Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Let them cool down. Cut off 2 lemon slices for garnishing. Grate the zest of the remaining lemons, squeeze the juice.

3. 3

   Boil up the remaining sugar, remaining fat, 300 ml water, lemon juice and zest. Stir cornflour in a little cold water until smooth and bind the liquid. Cook over low heat for about 5 minutes, stirring constantly.

4. 4

   Let it cool down. Whisk the egg yolks and stir into the cream. Place a cake ring around the pastry base and spread the lemon curd on top. Chill for 2-3 hours. Drain the lychees, peel and slice the kiwis, quarter the lemon slices and cover the cake with them.

5. 5

   Roast the grated coconut in a pan without fat until golden brown and sprinkle over the cake. Decorate with lemon balm. Makes 6 pieces.