Description:
- Lemon Zest Pastry cake. It came out very soft, juicy, the tangy and zest flavor was the highlight.
-
Sugar: 1/2 Cup
Curd(Thick): 1/2 Cup
Butter(Melted): 1/4 Cup(I prefer Amul salted)
Lemon zest: 1 tsp
All purpose flour: 1 Cup
Baking powder: 1 tsp
Baking Soda: 1/2 tsp
Lemon Juice: 2 tbsp
Milk: 1/3 cup
Food Yellow Color: Few drops.
- Cream Ingredients:
Whipping Cream: 1 cup
Sugar: 1 tbsp
Lemon essence: Few drops
Food Yellow Color: Few drops.
Make sugar syrup with 2 tbsp sugar, little water, few drops of lemon and keep it aside.
- First lets make the cream and refrigerator one day before so it will thick in consistency.
- Mix Whipping cream and 1tsbp sugar and whisk it till soft peaks.
- Add few drops of color and lemon essence. Mix it with cut and fold method. Put it in the refrigerator.
- Lets make the cake.
- Mix sugar, curd, butter, zest and whisk it.
- In a strainer add all purpose flour, baking powder, baking soda.
- Add it to the butter mixture little by litte in cut and fold method.
- Add lemon juice, milk, yellow color and mix it in cut and fold method .
- Grease the pan add the cake mixture.
- Preheat convention oven for 5mins.
- Bake them for 35-40 mins 180 degrees in convention mode.
- Once cake is cooled down. Cut them into layers.
- To cake layer. Apply sugar syrup. Add the cream. And repeat it.
- Decorate it to your taste. Refrigerator it for 2 hours at least.
- Ready…to EAT.
