Lemon Cake with Lemon Curd

Ingredients for the Cake:

► 4 eggs;

► 3/4 cup spelt flour;

► 1/3 cup + 2 tablespoons coconut sugar;

► 1 teaspoon of yeast;

► 1 teaspoon of baking soda;

► a pinch of salt;

► juice of 1/2 lemon;

► 3 tablespoons of water;

► zest of 1 lemon;

► 3 tablespoons of coconut oil;

Ingredients for the Curd:

► 3 eggs;

► 80g of Quinta de Jugais orange blossom honey;

► zest of 4 lemons;

► 50g of coconut oil;

► 50g almond milk;

► juice of 2 lemons;

Ingredients for the Topping:

► 10 tablespoons of quark cheese;

► 1 tablespoon lemon curd;

Preparation:

1. To prepare the cake, start by separating the egg yolks from the egg whites. In a bowl, beat the egg whites until stiff. Add the 2 tablespoons of coconut sugar and beat until the sugar is incorporated into the egg whites.

2. In another bowl, combine the flour with the cornstarch, 1/3 cup of coconut sugar, yeast, baking soda and salt.

3. Add the coconut oil, lemon juice and zest to the egg yolks. Mix everything well and then add the dry ingredients until you have a smooth dough. Carefully fold the egg whites into this dough.

4. Place the dough in previously greased and floured molds and bake in a preheated oven at 180º for 40 minutes.

5. When cooked, remove from the oven and let cool, so that you can then use a knife to trim the sides of the cakes and the top so that they are straight.

6. To prepare the curd, in a bowl mix the milk, lemon juice, coconut oil, honey, lemon zest and beaten eggs.

7. Mix everything very well and cook for a few minutes until it reaches the right consistency. Store the jar in the refrigerator.

8. For the topping, mix the lemon curd and quark cheese. Then assemble the cake. Start by placing one cake on a plate and spreading it with lemon curd. Place the other cake on top and repeat the process.

9. Spread the frosting all over the cake and refrigerate for at least half an hour. You can create small “peaks” of lemon curd on top using a piping bag. Refrigerate until ready to serve.