FOR FROSTING 1/2 cup heavy cream - half of custard
Make the cake- line bottom of buttered 8 inch round cake pan with wax paper and butter paper. Dust pan with 4 tsp of sugar, shaking out excess. In bowl beat eggs until they are combined, add remaining 1/2 cup sugar, a little at a time, beating until thick and pale.
Sift remaining flour with a pinch of salt over mixture and fold in. Pour into prepared pan, smoothing the top and bake in 350 degree oven for 25 to 30 min until golden and cake pulls away from pan. Cool cake before putting together.
For Syrup- Combine sugar, lemon rind, and 1/3 cup water in sauce pan, bring to boil, stiring and simmer for 5 min. Strain, pressing hard on rind. Reserve rind.
For Custard- Scald vanilla bean in milk. In bowl, wisk yolks until combined, wisk in sugar and cornstarch. Add milk in a stream, wisking as milk is added. Cook custard over medium heat, stirring constantly until thickened. About 10 min. Strain, add lemon juice, cover with wrap directly on custard, cool at least 1 hr. Slice cake horizontally into 2 layers, brushing cut side with syrup. Spread bottom of cake with 3/4 cp of custard, top with top layer, cut side down. In bowl, whip 1/2 cup heavy cream til stiff peaks hold, fold in remaining custard. Spread on top and sides of cake, decorate with reserved lemon rind. Chill at least 2 hrs.
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