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One Bowl Lemon Chantilly Cake
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One Bowl Lemon Chantilly Cake

1 h 30 minPara 12Nutri-Score D€€
de @brightmomentco47 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • lemon zest (zested, from the lemons used for juice and slices)Frutas y verduras2 piezas
  • granulated sugarDespensa300 g
  • all-purpose flourCereales250 g
  • baking powderDespensa10 g
  • baking sodaDespensa3 g
  • saltEspecias3 g
  • unsalted butter (cold, cubed)Lácteos170 g
  • eggs (room temperature)Lácteos3 piezas
  • lemon juice (freshly squeezed)Frutas y verduras60 ml
  • buttermilk (room temperature)Lácteos180 ml
  • vanilla extractDespensa10 ml
  • cream cheese (softened)Lácteos340 g
  • powdered sugar (sifted)Despensa240 g
  • heavy cream (cold)Lácteos240 ml
  • turmeric powder (for the yellow frosting)Especias1 g
  • lemon slices (thinly sliced, patted thoroughly dry)Frutas y verduras1 pieza
  • fresh thyme (small sprigs, for decoration)Frutas y verduras4 piezas

por ración

Nutrición

319kcal

Carbohidratos
40 g
Proteínas
4 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Molde para bizcocho ×2
  • Batidora de varillas
  • Rejilla de enfriamiento
  • offset spatula
  • Horno

paso a paso

Preparación

  1. Rub the lemon zest into the sugar

    • Place the lemon zest and sugar in a large bowl.
    • Rub them together thoroughly with your fingertips until the sugar is fragrant and moistened with the lemon oils.
    Paso 1

  2. Make the dry mixture

    • Whisk the flour, baking powder, baking soda and salt into the lemon sugar.
    • Add the cold cubed butter and break it up into the dry ingredients with your fingertips, as if making biscuits, until the mixture resembles coarse crumbs.
    Paso 2

  3. Finish the cake batter

    • Whisk in the eggs, lemon juice, buttermilk and vanilla until the batter is smooth and just combined.
    Paso 3

  4. Bake the cake layers

    • Divide the batter between the prepared cake pans.
    • Bake at 180 °C until a skewer inserted in the center comes out clean.
    Paso 4

  5. Cool and split the layers

    • Let the cakes cool completely in the pans, then turn out onto a cooling rack.
    • Once fully cooled, slice each cake layer horizontally in half to make thin layers.
    Paso 5

  6. Make the cream cheese frosting

    • Beat the softened cream cheese with the powdered sugar and vanilla until smooth.
    • Whip in the cold heavy cream until light and fluffy.
    • Stir a little turmeric powder into the portion of frosting used for the outside of the cake to give it a bright yellow color.
    Paso 6

  7. Assemble and decorate

    • Stack the cake layers with a layer of frosting between each.
    • Cover the cake with the yellow frosting and smooth it out.
    • Pat the lemon slices thoroughly dry, then arrange them on top with the fresh thyme sprigs.
    Paso 7
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