Creamy lemon slices
The lemon slices consist of a fluffy, moist sponge cake and a creamy pudding butter filling. They have such a delicate consistency that they practically melt in the mouth. Fresh lemon also gives them a refreshing and aromatic note. You can make the creamy lemon slices at home using this recipe.
Servings 8 slices
Ingredients
for the batter
- 5 eggs
- 150 g sugar
- 150 g flour
- zest of 1 organic lemon
- 1 pinch of salt
for the cream
- 160 g butter room warm
- 400 ml milk
- 120 g sugar
- 1 egg
- 40 g cornstarch
- 60 ml lemon juice freshly squeezed
- zest of 1 organic lemon
- 1 pinch of turmeric powder (alternative)
for the sugar syrup
- 80 ml water
- 60 g sugar
- 25 ml lemon juice freshly squeezed
to decorate (alternative)
- lemon wedges
- lemon zest
Instructions
Preparation of the batter
- Line the baking tray with baking paper.
- Place sugar, salt and lemon zest in a large mixing bowl and mix thoroughly, for example with a silicone spatula.
- Add eggs and beat to a thick, fluffy, light mixture.
- Fold flour into the egg sugar mixture to create an airy, thick sponge batter.
- Spread the batter evenly on the baking tray, bake the sponge cake in a preheated oven at 356 °F (180 °C) for approx. 15 minutes and leave to cool.
Preparation of the sugar syrup
- Put sugar and water in a small saucepan and bring to the boil briefly, stirring constantly, so that the sugar dissolves.
- Leave the sugar syrup to cool and then stir in lemon juice.
Preparation of the cream
- Mix sugar, cornstarch and lemon zest in a thick-bottomed saucepan.
- Add egg, lemon juice, milk and turmeric powder and mix with a whisk to form a homogeneous mixture.
- Place the saucepan on the stove and bring the mixture to the boil, stirring constantly, until it thickens like a pudding.
- Continue to cook the lemon pudding for 1 - 2 minutes, stirring constantly, then remove from the heat, pass through a fine sieve and leave to cool to room temperature, stirring occasionally.
- Beat softened butter for approx. 5 minutes until light and creamy.
- Add the lemon pudding in batches, beating each time to form a homogeneous cream.
Preparation of the lemon slices
- Cut the sponge cake into two equal rectangles and soak them with the sugar syrup.
- Spread the two sponge cake layers generously with the cream, stack them on top of each other and chill the cake for approx. 2 hours. You can leave some of the cream for decorating and put it in the fridge for the time being.
- Cut off any uneven edges on all sides of the cake, then cut the cake into slices (8 pieces in my case) and decorate with the cream, lemon wedges and lemon zest.
Notes
- Use fresh lemons and grate off the thin yellow zest yourself and squeeze out the juice.
- Beat the egg sugar mixture thoroughly. This can take up to about 15 minutes.
- The baking time stated may vary. Test with a skewer to check whether the sponge cake is done. Alternatively, you can press gently on the surface of the sponge cake with a finger, roughly in the middle. If it springs back after being pressed and no marks remain, it is done.
- Do not open the oven door for the first 10 minutes. Otherwise the sponge cake could collapse.
- The butter and the lemon pudding for the cream must be room warm and both at about the same temperature so that they can combine well when whipped. If the two components have a large temperature difference, the cream may curdle.
- Turmeric powder is only used for color, just like in my Easter cookies "fried egg" recipe. You can therefore leave it out.
- Take note of the detailed tips and tricks for making the creamy lemon slices at the top of the article.