Lemon sponge cake
- Preheat the oven to 180 degrees top/bottom heat.
2. prepare two 15 cm diameter baking tins.
3 Line the base of the baking tins with baking paper.
4 For the sponge cake, first separate the eggs and whisk the egg whites at maximum speed until stiff.
5. then add the sugar and vanilla sugar and continue beating for about 3 minutes until the mixture is glossy.
6 Now add the egg yolks and stir in briefly at low speed.
7 Then mix the flour, starch and baking powder, sieve into the egg and sugar mixture, add the lemon zest and gently fold everything in.
8. divide the batter between the prepared baking tins.
Tip: If you spread the dough a little around the edges
the sponge cake will bake up evenly!
Bake immediately in the preheated oven on the middle shelf for approx. 20 minutes. Important: Make sure to test for doneness!
9. leave the bases in the baking tins for approx. 10 minutes, then loosen, turn out onto a cake rack and leave to cool completely.
10. then cut through to make two or three bases.
Yoghurt-mascarpone cream
1. for the cream, whip the cream and mascarpone together slowly at first and then at high speed until the cream starts to thicken.
2. mix the yoghurt, lemon juice and zest and SanApart together and then add to the rest of the cream with the grated chocolate and mix.
Drinking trough
To soak the bases, mix the lemon juice, sugar and water.
Milkmaid buttercream
1. whip the butter at room temperature in a food processor until creamy white.
2. then pour in the sweetened condensed milk in a gentle stream while continuing to stir and whisk for at least another five minutes.
3. to remove the yellow tint from the cream, lighten the cream to the desired degree with Icing Whitener.
4 Then prepare four small bowls and pour two tablespoons of the buttercream into each.
5. color them with the Colourmill food coloring so that there is a paler and a stronger version of both shades.
6. fill the remaining white buttercream into a piping bag with a 10 mm nozzle.
Filling the cake
1. fix the first base with a little buttercream on a cake board.
2 Then use the piping bag to pipe a thin insulating ring of buttercream around the edge.
3. then soak the base with the soak, spread with approx. two tablespoons of lemon curd and place some of the lemon yogurt cream in the middle and spread.
4. place the next base and repeat the steps just described.
repeat the steps described above. Continue in this way until all the bases have been placed and the cake is finished with a base.
5 Wrap the cake in cling film, secure with a cake ring and leave to cool in the fridge for at least two hours.
Completion
1. after the cooling time, remove the cake ring and the cake foil.
2 For the crumb topping, spread a thin layer of buttercream on the top and all around the cake and chill again for approx. 30 minutes.
3. then spread with the remaining white buttercream and smooth with the help of a cake scraper.
smooth with the help of a cake scraper. Chill for at least another 30 minutes.
4 Then decorate the cake with the previously dyed buttercream by applying it to the edges with a small palette knife and piping dots on top using piping bags with different nozzles.
5 Place the mini bundt cakes and macarons on top of the cake as decoration.
6 Finally, decorate the finished cake with Happy Sprinkles and Happy Sparkle.
