Lemon multilayer cake

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Lemon multilayer cake

Lemon multilayer cake

Ingredients Lemon multilayer cake
Number of persons
For the dough:

180 g wheat flour

120 g cornstarch

1 sachet of baking powder

150 g salted butter in ointment form

110 g sugar

2 packets of vanilla sugar

3 tablespoons lemon juice

3 whole eggs

3 tablespoons of milk

For the lemon frosting:

120 g icing sugar

3 tablespoons lemon juice

Preparation Lemon multilayer cake
Total Time: 2 h
Preparation: 1 h
Cooking time: 1 h
Work all the ingredients of the dough to obtain a very smooth and fairly fluid dough. It must be easy to spread (add milk if necessary).
Preheat the oven grill to a fairly high temperature and butter and flour a cake tin.
Spread the equivalent of 2 tablespoons of dough in the pan, smooth the surface and put it under the grill for 5 to 15 min (depending on the oven), the dough should be just golden brown.
Remove from the oven, spread another 2 tablespoons of dough on the first cooked layer, put the mould back under the grill...and so on until the dough is used up (yes it's quite laborious, eh!).
At the end, let the cake cool down and unmould it on a wire rack.
Finally, mix the lemon juice with the icing sugar, you should have a kind of fluid dough but not too much anyway.
Spread it over the cake and leave the icing to set for about 1 hour.
Serve cut into not too thick slices.

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