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White Chocolate Cake with Lemon
White Chocolate Cake with Lemon
4.2
7 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
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Swedish Jansson's temptation - " Janssons frestelse"
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Swedish semlor
Swedish semlor
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