In this video, I made a super refreshing lemon cream cheese naked cake.
00:00 - intro
00:57 - sponge cake
03:12 - cream cheese filling
06:44 - layering
10:54 - glaze
12:32 - decorating
14:15 - outro
Sponge Cake:
4 room-temperature eggs
125 grams sugar
1 pinch salt
1 splash vanilla extract
125 grams flour
1 teaspoon baking powder
1 teaspoons lemon zest
Cream Cheese Filling:
300 grams cream cheese
200 grams yogurt
200 ml heavy whipping cream
1 splash vanilla extract
Juice of 1 lemon
30 grams sugar
1 pinch salt
8 grams gelatin
50 grams lemon curd
Optional:
100 grams lemon curd for layering
Glaze:
250 ml orange colored juice
1-2 tablespoons sugar
1-2 tablespoons cornstarch
Decorations:
Whipped cream
Mint leaved
Lemon slices