🍰 Lemon Layer Cake

(Round Print 2 lbs / 3-4 ply)

❇ Spunge Lemon Cake Beef (Soft, Light)

Ingredients

• 4 chicken eggs

• 120 grams of sugar

• 120 grams of cake flour

• 1 hour of baking powder

• 60 ml fresh milk

• 60 ml vegetable oil

• 30 ml of lemon water

• 1 hour of grated lemon skin.

• Vanilla, 1 Shh.

How to do

1.Warm stove 170 ° C

2.Whisk the egg + sugar until fluffy. Light color.

3. Add milk, oil, lemon juice, vanilla.

4. Glide flour + baking powder. Put on. Gently stunned.

5. Wear lemon skin

6. Pour into print. Bake for 30-35 minutes.

7. Stay cool and split into 3-4 layers.

✍ Curd Lemon (Yellow Fill in Figure)

Ingredients

• 120 ml of lemon juice

• 120 grams of sugar

• 3 egg yolks

• 80 grams of unsalted butter

• 1 hour of grated lemon skin.

How to do

1.People everything (except butter) on a soft fire

2. Poor people thicken. Turn off the lights.

3. Add butter. People to melt.

4. Stay cool (will thicken yourself)

👉 If you want a beautiful set, add one sheet of gelatin (soak in water, squeeze in hot)

☁ Fresh Cream Slit Cake (Silky White in Figure)

• Whipped Cream 500ml (Frosty Cold)

• 50 grams of icing sugar

• Vanilla, 1 Shh.

Beat until set the middle peak (do not be too stiff)

🧁 How to assemble a cake

1.Cake → Thin Cream → Curd Lemon

2. Drop the next layer. Repeat it all.

3. Smooth the cream around the cake

4.Refrigerate for 30-60 minutes

❄ Shadow lemon face in the form

• Remaining Kurdish lemons

• Warm a little to flow

• Paduan is striped

• Decorated with lemon slices + edible flowers

✨ The trick is as beautiful as a store.

• The cake must be completely cold before the cream.

• Lemon Kurds, do not be too liquid.

• Soak the cake overnight. The taste is round. Very fragrant.

• Use true yellow lemon to be beautiful in the picture

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