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One Bowl Lemon Chantilly Cake
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One Bowl Lemon Chantilly Cake

1 godz. 30 minPorcje: 12Nutri-Score D€€
od @brightmomentco51 importówugotowano 0 razy
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Składniki

12 osób
  • lemon zest (zested, from the lemons used for juice and slices)Warzywa i owoce2 kawałki
  • granulated sugarSpiżarnia300 g
  • all-purpose flourProdukty zbożowe250 g
  • baking powderSpiżarnia10 g
  • baking sodaSpiżarnia3 g
  • saltPrzyprawy3 g
  • unsalted butter (cold, cubed)Nabiał170 g
  • eggs (room temperature)Nabiał3 kawałki
  • lemon juice (freshly squeezed)Warzywa i owoce60 ml
  • buttermilk (room temperature)Nabiał180 ml
  • vanilla extractSpiżarnia10 ml
  • cream cheese (softened)Nabiał340 g
  • powdered sugar (sifted)Spiżarnia240 g
  • heavy cream (cold)Nabiał240 ml
  • turmeric powder (for the yellow frosting)Przyprawy1 g
  • lemon slices (thinly sliced, patted thoroughly dry)Warzywa i owoce1 kawałek
  • fresh thyme (small sprigs, for decoration)Warzywa i owoce4 kawałki

na porcję

Wartości odżywcze

319kcal

Węglowodany
40 g
Białko
4 g
Tłuszcz
16 g
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Przybory

  • Miska
  • Forma do ciasta ×2
  • Mikser ręczny
  • Kratka do studzenia
  • offset spatula
  • Piekarnik

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Finish the cake batter

    • Whisk in the eggs, lemon juice, buttermilk and vanilla until the batter is smooth and just combined.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 7
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