Light and fresh with a divine filling!
11⁄2 cups sugar
21⁄3 cups all-purpose flour
11⁄2 teaspoons baking powder
2 teaspoons vanilla sugar
1 tablespoon black poppy seeds
9 tablespoons melted butter
¾ cup sugar
juice of 1 lemon
2 egg yolks at room temperature
8 tablespoons butter, in small cubes
3 oz grated white chocolate
¾ cup whipping cream
¾ cup water
2 tablespoons confectioner’s sugar
1½ cups whipping cream
1 tablespoon confectioner’s sugar
- Preheat oven to 350°F.
- Butter and flour 1 big, 9-inch cake pan or 2 smaller 7-inch pans.
- To make the cake layers, wash the lemons, grate the peel, and squeeze out the juice.
- Beat the 4 eggs and sugar together until they are pale and frothy.
- Combine all the dry ingredients for the cake in a separate bowl, then add them and the melted butter to the egg batter, stirring rapidly.
- Pour the batter into the cake pan or pans.
- Bake on the bottom oven rack for 45 minutes (or 35 minutes for the smaller pans) or until the cake is done in the middle.
- Let the cake cool for around 15 minutes, remove them from the pans, and then let them cool completely.
- Then carefully cut cake into layers—the big cake into 3 layers, or the small cakes into 2.
- To make the filling, put the lemon juice and the sugar into a pot and bring it to boil
- Stir until the sugar is completely dissolved
- Put the egg yolks into a bowl.
- While constantly whisking, add the sugar-lemon liquid in a thin stream to the egg yolks
- Pour the mixture back into the pot and heat carefully, stirring all the while, until the liquid thickens.
- Take the pot off the heat and add the cubed butter and the white chocolate
- Let cool to room temperature
- Meanwhile, whip the cream into a thick froth and incorporate it into the lemon mixture
- To moisten the cakes, mix together the confectioners' sugar and water and brush this on the cake layers.
- Spread the lemon cream between the layers
- To top the cake, whip the whipping cream with the tablespoon of confectioners' sugar until you get soft, thick peaks. Use this to ice the entire cake, including the sides.
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