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🍰 Lemon Buttercream Cake

685 kcal · 30 min · 4 servings

Ingredients

• 4 Eggs
• 2 tbsp Water
• 150 g Sugar
• 1 packet Vanilla Sugar
• 100 g Flour
• 100 g Cornstarch
• 1 tsp Baking Powder
• 125 g Butter
• 125 g Sugar
• 4 Egg Yolks
• 125 ml Lemon Juice
• 1 packet Vanilla Pudding Powder (for 500 ml to boil)
• 60 g Sugar
• 500 ml Milk
• 250 g Butter
• 50 g Dark Chocolate Couverture
• 1 Lemon (organic, sliced)
• 50 g Sliced Almonds

Instructions

1. 1. Beat eggs and water with a hand mixer for 1 minute until frothy.
2. 2. Mix sugar and vanilla sugar and add the mixture to the egg foam.
3. 3. Beat the mixture for another 7 minutes until stiff peaks form.
4. 4. Mix flour, cornstarch, and baking powder in a separate bowl.
5. 5. Sift half of the flour mixture over the egg cream.
6. 6. Gently fold the flour mixture in with a spoon until just combined.
7. 7. Line the bottom of a springform pan with baking paper.
8. 8. Pour the batter into the pan and smooth the surface.
9. 9. Preheat the oven to 180 degrees Celsius.
10. 10. Bake the cake for about 30 minutes in the preheated oven.
11. 11. Perform the toothpick test: Insert a wooden skewer into the center; if it comes out clean, the cake is done.
12. 12. Carefully loosen the cake base from the edge of the pan immediately after baking.
13. 13. Turn the cake out onto a cooling rack.
14. 14. Peel the baking paper off the bottom.
15. 15. Let the cake base cool completely.
16. 16. Melt the butter in a saucepan.
17. 17. Stir in sugar gradually to the melted butter.
18. 18. Add the egg yolks and stir them in.
19. 19. Place the bowl with the mixture over a pot of hot water (bain-marie).
20. 20. Whip the cream in the hot water bath until it becomes thick.
21. 21. Stir lemon juice into the warm cream.
22. 22. Let the lemon cream cool down while stirring occasionally.
23. 23. Prepare pudding according to package instructions using milk, pudding powder, and sugar.
24. 24. Let the pudding cool and stir it once in the meantime.
25. 25. Beat butter with a hand mixer on the highest setting until creamy and smooth.
26. 26. Stir the cooled pudding into the butter spoonful by spoonful.
27. 27. Slice the cooled cake horizontally into three equal layers.
28. 28. Spread half of the lemon cream over the bottom cake layer.
29. 29. Place the second cake layer on top and press it down gently.
30. 30. Spread one-third of the buttercream over this layer.
31. 31. Place the third cake layer on top and press it down gently.
32. 32. Spread the remaining lemon cream over this layer.
33. 33. Place the top cake layer on top and press it down gently.
34. 34. Spread the entire cake on the outside with half of the remaining buttercream.
35. 35. Fill the remaining buttercream into a piping bag with a star tip.
36. 36. Decorate the cake with the buttercream.
37. 37. Place the cake in the refrigerator for at least 3 hours.
38. 38. Melt the coating chocolate.
39. 39. Dip lemon slices halfway into the melted coating chocolate.
40. 40. Garnish the cake with the lemon slices and lemon balm leaves.
41. 41. Sprinkle almond flakes over the edge of the cake.
42. 42. Serve the cake well chilled.

Nutrition per serving

• kcal: 685
• Protein: 9 g · Fett/Fat: 42 g · Carbs: 62 g