Lemon curd cream cake
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Serves 6 – 8
160g (3/4 cup) castor sugar
5ml (1 teaspoon) vanilla extract
zest of 1 lemon
200g (1 1/3 cup) self raising flour
50g (1/2 cup) almond meal
a pinch of salt
80ml (1/3 cup) full cream milk
Whipped vanilla cream
250ml fresh cream
125ml double cream
1 teaspoon vanilla extract
125ml (1/2 cup) lemon curd
200g strawberries, to finish
edible blooms (optional)
Preheat the oven to 180 C. Grease and line 2 x 15cm baking tins with parchment paper.
Whisk the butter and castor sugar together until pale and creamy. Add the vanilla extract, eggs and lemon zest and beat to combine.
Sift the self-raising flour, almond meal and salt together. Add the dry ingredients and milk to the egg mixture in alternate stages. Beat on a low speed to incorporate, without over-mixing.
Divide the batter into the tins and smooth over. Bake for 25-30 minutes, until a skewer comes out clean. Cool for 10 minutes in the tins before transferring to a wire rack to cool completely.
For the whipped cream, place the fresh cream, double cream and vanilla in a bowl and whisk until soft peaks form.
Lay the first sponge layer on a cake stand and spread with lemon curd. Dollop over 3 heaped tablespoons of the cream and spread gently over the curd. Place the second cake layer on top.
Cover the top and sides of cake with the remaining cream. Finish with strawberries and edible blooms.