Preparation: 40 min
Total: 2 hours
Lemon cake with Lemon Curd
Ingredients for the cake:
►3/4 cup spelled flour;
►1 tablespoon cornstarch;
►1/3 cup + 2 tablespoons of coconut sugar;
►1 teaspoon of yeast;
►1 teaspoon of baking soda;
►a bit of salt;
►juice of 1/2 lemon + 3 tablespoons of water;
►zest of 1 lemon
►3 tablespoons of coconut oil;
Ingredients for the Curd:
►80g of orange honey Quinta de Jugais;
►zest of 4 lemons;
►50g of coconut oil;
►50g almond milk;
►juice of 2 lemons;
Ingredients for the Frosting:
►10 tablespoons of quark cheese;
►1 tablespoon lemon curd;
1.To prepare the cake, start by separating the yolks from the whites. In a bowl, beat the egg whites. Add the 2 tablespoons of coconut sugar and beat until the sugar is integrated into the egg whites.
2.In another bowl, add the flour with the cornstarch, 1/3 cup of coconut sugar, yeast, baking soda and salt.
3.Add to the egg yolks, the coconut oil, the juice and the lemon zest. Mix everything well and then add the dry ingredients and until it becomes a homogeneous mass. Carefully wrap the egg whites in this dough.
4.Place the dough in previously greased and sprinkled molds and place in a preheated oven at 180º for 40 minutes.
5.When it is cooked, take it out of the oven and let it cool, so that you can then trim the sides of the cakes and the top part with a knife 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 well and put it on the stove for a few minutes until it has the right consistency. Store the bottle in the refrigerator.
8.For the topping, mix the lemon curd and the quark cheese. Then just assemble the cake. Start by placing a cake on a plate and spread it with lemon curd. Place the other cake and repeat the process.
9.Spread the icing over the entire cake and refrigerate for at least half an hour. You can create small “spikes” of lemon curd on top with the help of pastry bag. Refrigerate until serving.