Lemon Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cup flour
1/2 teaspoon salt
3/4 cup ground almonds
6 eggs, separated
1 1/4 cup sugar
1/2 cup lemon juice
2 teaspoons grated lemon peel
1 1/2 cups heavy whipping cream
2 teaspoons confectioner's sugar
1 teaspoon vanilla
Lemon Filling:
1/2 cup sugar
1/8 teaspoon salt
1 egg
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 cup water
1 teaspoon butter
2 teaspoons grated lemon peel
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Directions: |
Directions:Sift the flour and salt together in a medium bowl. Add in the ground almonds and mix well. Put the six egg whites into a big mixing bowl and beat until foamy. Add in 3/4 cup of the sugar slowly. Beat the mixture until soft peaks form. Put the egg yolks into a small bowl and beat until they are very thick and have a lemon color. Slowly add in the rest of the sugar (1/2 cup). Put the lemon juice and lemon peel into the mixture and mix well. Beat the mixture for 1 minute. Fold the flour mixture in just until it is combined. Fold in the egg yolk mixture. Pour the batter into a 9 x 13 inch baking pan. Bake in a 350 degree oven for 35 minutes. Turn the pan upside down onto a wire rack and allow the cake to cool. Put the cooled cake onto a serving platter and cut it in half lengthwise. Put Lemon Filling (recipe follows) onto the bottom half of the cake. Put the top half back on top. Combine the heavy whipping cream with the confectioner's sugar and vanilla. Spread the mixture onto the top and sides of the cake.
Put the egg in a medium bowl and beat slightly. Put the sugar, cornstarch, and salt in a small saucepan and mix well. Add in the water and cook over medium heat. Stir the mixture constantly until it boils and thickens. Allow it to cook for another minute. Put half of the hot mixture with the egg and mix well. Then add that mixture into the one still on the stove, stirring quickly. Remove the mixture from the stove and add in the butter, lemon juice, and lemon peel. Allow mixture to cool before putting on the cake. |
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