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White Chocolate Cake with Lemon
White Chocolate Cake with Lemon
4.6
4 Reviews.
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This homemade white chocolate cake with lemon is both sweet and refreshing. The cake is very moist topped with a white chocolate ganache, which makes the cake melt in your mouth. You can serve it on a summer day, at eastern, or as a birthday cake. If you prefer the cake even sweeter, you can decorate it with a soft meringue instead of whip cream.

Ingredient List for 10 servings:
Button Bottom
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120 gr Margarine
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180 gr Flour
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60 gr Icing sugar
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1 Egg yellow

Button Filling
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150 gr White chocolate
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150 gr Margarine
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3 Eggs
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150 gr Sugar
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1 teaspoon Vanilla sugar
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1 Lemon

Button Chocolate ganache
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150 gr White chocolate
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100 ml Whipe cream

Button Topping
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150 ml Whipe cream
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10 Marzipan eggs
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1 teaspoon Icing sugar

Oven temperature:
175 degrees Celsius
Instructions:
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Start by making the bottom. Preheat the oven at 175 degrees Celsius.
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Put the margarine 30 seconds in the microwave. Mix it together with the fluor, and icing sugar. Add the egg yellow and mix quickly.
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Let the dough rest in the fridge for 15 minutes.
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Take it out and Cover evenly the bottom and edges of a baking form.
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Place the bottom in the middle of the oven for 10 minutes. Take it out and let it cool down.
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Time to make the filling. Start to clean and grate the peel of the lemon.
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Squeeze out 100 ml of the lemon juice.
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In a casserole melt the margarine with the white chocolate on low heat. Take away from the stow.
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In a bowl, mix together the sugar with the eggs. Add the chocolate and margarine mixture, vanilla sugar, lemon peel and lemon juice, and mix well. Add the flour and mix.
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Pour the filling in the bottom and place in the lower part of the oven for 25 minutes. Take out the cake and let it cool down.
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Time to do the ganache. Break the chocolate in pieces and place in a bowl.
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Pour the whip cream in a casserole and let it reach boiling point. Pour it over the chocolate and stir until the chocolate is melted. Let it cool down.
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Pour evenly the ganache over the cake and place the cake cold for 30 minutes.
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Before serving the cake, it is time to whip the cream and decorate the cake as you prefer. A nice touch is to sprinkle some icing sugar over the cake as well.
A selection of recipes from the same country.
This recipe is from Sweden
One of the Swedish classical small dry cookies. Easy to make and you can keep them in the freezer for a few month so you always have cookies at home for "fika" if you will get company. These cookies normally have raspberry or strawberry jam on top, but you can use any jam you like.
This cake has many names all around the world for example jelly rolls, Swiss roll, but in Sweden it is called rulltårta. It is a simple sponge cake which is one of the classical cakes to make when you will have guest coming over. This is the base recipe but it is possible to make it more like a dessert cake with whip cream and fruits.
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