Lemon Cream Gateau Recipe |
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You will need:- 4 oz. self raising flour, sieved pinch salt 4 oz. butter or margarine 4 oz. castor sugar 2 eggs, lightly beaten 1 lemon For the filling:- 4 oz. lemon curd For the decoration:- 4 oz. butter 6-8 icing sugar, sieved juice from the lemon yellow cake decorations
Preparation Time:- 30 minutes
Cooking Time:- 30 minutes
Oven Setting:- 350°F; Gas Mark 4
Cream fat and sugar until light and fluffy. Beat in eggs, one at a time. Grate the lemon rind into the mixture and fold in the dry ingredients. Divide mixture equally between 2 well greased 6-7 inch sandwich tins. Bake in the center of a moderate oven for 25-30 minutes. Turn out and cool on a wire tray.
Beat the butter until soft and creamy. Add the sieved icing sugar a little at a time beating well after each addition. Add the juice from the lemon before all the sugar has been incorporated. Put the layers together filling the center with the lemon curd. Coat the sides and top with butter cream, decorate with a cake ruler.
Stiffen the reminder of the cream with a little icing sugar and pipe rosettes, using an 8 star tube, around the top of the cake. Decorate with yellow cake decorations.
Quick Tip
Using a serrated ruler: hold the ruler lightly by both ends well clear of the cake and draw across the top towards you. For the sides, use a turntable, hold the ruler lightly against the side with one hand and turn the cake around gently.
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