This is the Lemon Cake you make when you want to impress your guests at Easter. Double layered, with a beautiful lemon curd and vanilla Ricotta cream. Brighten up your Easter celebration, by styling this cake with lots of lemony rays of sunshine and pretty pastel speckled eggs.
VANILLA RICOTTA CREAM
|750g (2 x 375g tubs)
|250g (1 tub)
|lemons, cut into thin lemon slices
|Speckled chocolate eggs and fresh flowers
|Preheat oven to 180°C. Line two cake tins (20 cm diameter) with baking paper.
|Whisk eggs with sugar on the highest speed for 7 minutes until thick and pale in colour. Mix plain flour, baking powder and salt and add to the egg mixture in two stages. Add the vanilla extract and mix on the lowest speed setting until flour has just combined (10 seconds).
|Heat milk and add butter on the stove top or in the microwave. Take a few ladles of batter and mix it into hot milk and butter, add vegetable oil. Gradually pour the hot milk and butter mixture into the batter whilst on lowest speed setting, mixing it for 15 seconds until combined. Divide the batter between two cake tins and bake for 30 minutes until golden. Let it cool.
For the curd, whisk 2 eggs with sugar until pale, add corn flour and whisk until dissolved. Grate zest of 2 lemons and extract the juice. Mix both zest and juice into the lemon mixture. Place the mixture on the stove top. Cut butter into small pieces and add to the egg mixture when warm. Keep stirring until curd thickens. Remove from the heat and let it cool.
|Whip the Double Cream with sugar. Add vanilla extract, Smooth Ricotta and combine.
|Spread lemon curd evenly across the first sponge. Cover with ricotta cream and place the second sponge on top. Spread the second sponge tier with the remaining ricotta and cream mixture. Decorate with thin lemon slices, fresh flowers and speckled chocolate eggs.