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45 min
Lemon Cake
Vichy-style cake sliced into two layers and filled with lemon cream.
- Cook
- 45 min
- Temperature
- 160 °C
Equipment
- 1 round cake pan
- 1 saucepan
- 1 long-bladed knife
Vichy Cake
- Preheat the oven to 160 °C.
- Mix the sugar with 3 egg yolks + 1 whole egg.
For this step
- 4eggs
- poids de 4 œufssugar
- Whip the egg whites until stiff.
For this step
- 2eggs
- Fold them into the batter, alternating with the flour.
For this step
- poids de 2 1/2 œufsflour
- Pour the batter into the pan and bake for 45 min at 160 °C.
Lemon Cream
- Crack the eggs, then add the sugar and butter.
For this step
- 2eggs
- 100 gsugar
- 50 gbutter
- Melt.
- Finely grate the lemon zest and add it to the mixture with the juice.
For this step
- 2lemons
- Stir over heat until the cream thickens, taking care that it does not curdle.
Assembly
- Let the Vichy cake cool completely.
- Slice the cake horizontally into two layers with a long-bladed knife.
- Spread the lemon cream over the bottom layer, then gently replace the top layer.
For this step
- 2lemons
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