Ingredients
Dough
- 400 grams (14.1 ounces) condensed milk
- 120 grams (4.2 ounces) unsalted butter
- 450 grams (15.9 ounces) sour cream (20%)
- 70 grams (2.5 ounces) eggs (approx. 1 large egg)
- 170 grams (6.0 ounces) all-purpose flour
- 55 grams (1.9 ounces) corn starch
- 10 grams (0.35 ounces) baking soda
- Wine vinegar (6%) to taste
Custard
- 880 grams (31 ounces) sour cream (30%)
- 200 grams (7.1 ounces) powdered sugar
- 30 grams (1.1 ounces) lemon zest
Lemon Curd
- 150 grams (5.3 ounces) lemon juice
- 150 grams (5.3 ounces) eggs (approx. 3 large eggs)
- 120 grams (4.2 ounces) sugar
- 75 grams (2.7 ounces) unsalted butter
- 10 grams (0.35 ounces) corn starch
- 3 grams (0.1 ounces) gelatin
Coating Creme
- 320 grams (11.3 ounces) sour cream (30%)
- 60 grams (2.1 ounces) eggs (approx. 1 large egg)
- 70 grams (2.5 ounces) sugar
- 20 grams (0.7 ounces) vanilla sugar
- 65 grams (2.3 ounces) all-purpose flour
- 140 grams (4.9 ounces) unsalted butter
Equipment
- Mixing Bowls
Various sizes will help you keep your ingredients organized and make mixing easier!
- Whisk
Essential for achieving a smooth custard and evenly mixed dough.
- Saucepan
Perfect for making the lemon curd and coating creme.
- Ring Mold
The key to getting that perfect, even shape for your cake layers.
- Oven
Make sure to preheat it to 200°C (392°F) for a crispy, rosy finish!
- Cooling Rack
Great for letting the cake layers cool evenly and avoiding soggy bottoms.
- Cling Film
For covering the curd and creme, ensuring they don't form a skin while cooling.
Instructions
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Servings
Once your cake has chilled overnight, it’s showtime! ✨Serve it straight from the fridge for a refreshing, zesty bite that’s perfect for hot summer days.🍋 To dress it up, try adding some fresh lemon slices or a sprinkle of powdered sugar on top.
Feeling extra fancy? 💅 Add some edible flowers for a pop of color and extra flair. This cake pairs wonderfully with a cup of tea or coffee during afternoon gatherings or as a stunning dessert at your next dinner party.🍰
Looking to turn this into an interactive family event? 🤗 Let each family member decorate their slice with their favorite toppings—think berries, nuts, or even a drizzle of caramel sauce.🍓🥜🍯 The options are endless and oh-so-delicious!
Variations
If you’re looking for gluten-free options, simply replace the flour with gluten-free flour mix and swap the corn starch with potato or tapioca starch. 🌾
To make it vegan, you can replace the butter with a plant-based alternative and use flax eggs (1 tablespoon of ground flaxseed + 3 tablespoons of water = 1 egg). 🌱For the custard, substitute dairy sour cream with a vegan-friendly version, and for the lemon curd, use agar agar instead of gelatin.🥥
Faq
- Why do my cake layers come out uneven?
Make sure your oven is preheated properly and you're spreading the dough evenly in the ring mold.
- Can I use store-bought lemon curd?
Yes, but homemade lemon curd will give a fresher, more vibrant flavor.
- How can I prevent my custard from becoming lumpy?
Constantly whisking while cooking and sifting the powdered sugar helps achieve a smooth texture.
- Can I make this cake ahead of time?
Absolutely, the cake tastes even better after resting in the fridge overnight.
- What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 3-4 days.
- Can I freeze the cake layers?
Yes, individually wrap them in cling film and store in an airtight container for up to a month.