unrealistically delicious and fast LEMON cake! Very juicy and tender! Melts in your mouth! Without gelatin! Delicious and simple!
Lemon sponge cake INGREDIENTS for a 20 cm mold
(all products at room temperature)
3 eggs weighing 50 g without shell
140 g of sugar
a pinch of salt
30 ml lemon juice
90 ml of milk
75 ml of odorless vegetable oil
170 g flour
7 g baking powder
zest of 1 lemon
bake the biscuit for 35 minutes at a temperature of 175 degrees Celsius top-bottom mode without convection at an average level until ready and check with a wooden stick so that it comes out of the biscuit dry and clean
INGREDIENTS for lemon CREAM:
150 grams of sugar
80 ml of freshly squeezed lemon juice
zest of 2 lemons (or 1 large lemon)
6 yolks or 2 medium-sized eggs
50 g butter
INGREDIENTS for white cream (cream)
300 ml of chilled cream with a fat content of at least 30%
250 g of chilled mascarpone cheese
300 g of chilled cream cheese
120 g powdered sugar
16 g vanilla sugar
70 g of white chocolate for sprinkling
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