Lemon sheet cake with lemon cream
This sheet pan lemon cake with lemon cream is wonderfully fruity and creamy in consistency.
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Portions: 12 Piece
Baking utensils:
- 1 square baking pan 24 cm x 24 cm
- For the dough:
- 100 g Flour
- 10 g baking powder
- 1 pinch of salt
- 130 g butter
- 1 egg
- 160 g Sugar
- ⅓ TL vanilla sugar
- For the cream:
- ⅓ parcel pudding powder
- 100 ml Water
- 2 egg yolk Size M
- 100 g Sugar
- 125 g butter
- 100 ml Lemon juice
- Zest of an organic lemon
- 200 g whipped cream
Preparation:
- Grease a 24 cm x 24 cm square baking tin.
- For the dough: Put the flour, baking powder and salt into a mixing bowl and mix.
- Now add the butter, egg, sugar and vanilla sugar and mix with a hand mixer with whisk attachment to form a smooth dough.
- Pour the batter into the baking tin and smooth it out.
- Bake in a preheated oven (top/bottom heat 200 degrees for about 20 minutes).
- Remove from the oven and let cool.
- Meanwhile, prepare the lemon cream.
- Mix the pudding powder with 100 ml of water and egg yolks in a small bowl until smooth.
- Bring 100 ml of water and sugar to a boil in a pot, then remove from the heat.
- Stir in the prepared pudding powder. Bring to a boil once, stirring constantly. Remove from heat and let cool slightly.
- Now stir the butter in small pieces into the cooled, still warm pudding until the butter has melted.
- Stir in lemon juice and the zest of an organic lemon, then immediately pour onto the cake and smooth it out.
- Place the lemon cake in the refrigerator for 1 hour.
- Now whip the cream until stiff and then put it into a piping bag with a pointed nozzle.
- Pipe the cream onto the lemon cake as desired.
- Serve garnished with lemon zest.
Piece 1
Calories: 341 kcal