Lemon curd cake
Description
The baking is simple and quick. Light chocolate cakes combined with lemon cream and the aroma of chocolate—can anything be tastier? You can use not only an 18 cm but also a 20 cm pan—the cakes turn out tall enough to be easily sliced in half. Be sure to use high-quality cocoa powder—it's what gives the cake its rich chocolate flavor.
Instructions
- 1
Step 1
1. Beat the eggs with sugar using a mixer until white and fluffy, then add vegetable oil and natural yogurt. Mix flour with cocoa powder and baking powder, then add to the egg mixture. Stir well.
- 2
Step 2
2. Add lemon zest. Divide the dough into two parts. Bake two layers – line the baking form with parchment paper and spread the dough evenly. Bake the layers in a preheated oven at 180°C for 30-35 minutes.
- 3
Step 3
3. Cool the cake layers. Prepare the curd: zest two lemons and place the zest in a saucepan. Add lemon juice (250 g), cold butter, and sugar.
- 4
Step 4
4. Place the saucepan over low heat and simmer until thickened, constantly stirring the mixture with a whisk. Strain the finished curd. Cover the curd with plastic wrap and refrigerate for 2 hours.
- 5
Step 5
5. Cut off the tops from the cooled cake layers, grate them on a grater. Cut each cake layer in half. Spread curd on each half, assemble the cake, and cover the sides and top with curd as well.
- 6
Step 6
6. Sprinkle with crumbs and refrigerate the cake for 3-4 hours.