I will serve the sponge cake with refreshing lemon cream to my guests. He’s crazy

When the whole family gathers on November 1, after visiting the cemetery, they are to come to my place for dinner. When it comes to the main course, I have a lot of ideas, but dessert kept me up at night. I finally figured it out – this delicious sponge cake with lemon cream will be perfect. It is made quickly, which is an additional advantage because I will not have time for long preparations.

Ingredients for the sponge cake:

• 4 eggs,
• 100 g sugar,
• juice of 1 lemon,
• grated zest of ½ lemon,
• 2 teaspoons of sugar with vanilla,
• 150 g of liquid butter,
• 160 g of cake flour,
• 40 g of potato starch,
• 2 teaspoons of baking powder.

Ingredients for the cream:

• 2 yolks,
• 50 g sugar,
• 20 g of wheat flour,
• 20 ml of lemon liqueur,
• 225 ml of milk,
• grated zest of ½ lemon,
• 4 tablespoons of chocolate drops.

Prepare the sponge cake. Beat the eggs with sugar until light and fluffy. Add half of the grated lemon peel, its juice, sugar with vanilla and the cooled butter to the mixture.

Sift flour, starch and baking powder. Stir in the egg mixture in batches with a spatula.

Line the bottom of a 24 cm diameter cake tin with baking paper. Pour the dough into it. Place in the oven preheated to 180°C. Bake for 40-45 minutes (until the stick is dry). Prepare the cream. Beat the yolks with sugar until light and fluffy. Add flour sifted through a sieve and lemon liqueur (Italian Limoncello works great). Without stopping whisking, pour in the milk in a thin stream. Mix.

Pour the mixture into a pot. Bring to a boil over medium heat. Reduce the burner power. Stirring the mixture constantly, cook it until it thickens. At the end of cooking, mix in the rest of the lemon peel into the mixture.

Set the cream aside to cool completely. Stir occasionally. Once cool, mix in the chocolate drops. You can replace them with chopped chocolate (about 50 g). Decorate the sponge cake with cream.

Source: Terazgotuje.pl