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Lemon Cake with Lemon Cream


For the filling:

  • In a pot, add water and sugar. Bring to a boil over medium to high heat.
  • Zest 4 lemons and juice all 8 (use more or less juice depending on how sour you prefer the filling).
  • In a bowl, add the lemon zest, lemon juice, and cornstarch. Whisk until the cornstarch dissolves completely.
  • Add to the pot, lower the heat and whisk continuously until the mixture thickens (make sure you cook off the taste of flour).
  • Remove from heat, add the yolks, whisking continuously until completely incorporated.
  • Add the butter and stir to incorporate.
  • Pour filling into a rectangular pan.
  • Smooth the surface with a spatula and cover with plastic wrap, making sure the wrap directly touches the surface.
  • Refrigerate for 1 hour to chill.

For the cake:

  • Preheat oven to 170* C (330*F) Fan.
  • In a bowl, add the zest, 6 eggs, and sugar.
  • Whisk and add the heavy cream.
  • Add the flour, baking powder and half of the cognac.
  • Mix continuously until all of the flour has dissolved and then add the butter.
  • Grease a 35x12 cm cake pan with butter and dust with flour.
  • Bake for 35-50 minutes.
  • When ready, remove from oven and allow it to rest for 5-10 minutes.
  • Turn out cake on to a wire rack to cool completely.
  • Soak cake with remaining cognac.
  • Remove filling from refrigerator and beat in a mixer using the whisk attachment until light and fluffy (1-2 minutes).
  • Transfer mixture to a piping bag.
  • Cut cake into slices and serve with the lemon cream filling and lemon zest.
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