Name: Frozen Lemon Delight Cake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 10 servings
Ingredients: Eggs – 3 pcs; Salt – a pinch; Sugar – 140 g (9 tbsp); Milk – 90 ml; Vegetable oil – 75 ml; Flour – 170 g (1.06 cups); Baking powder – 1 tsp; Lemon zest – from 1 lemon; Lemon juice – 3 tsp; Lemons – 2 to 3 pcs (freeze for 8 hours, then defrost); Sugar – 100 g (6 tbsp); Corn starch – 2 tbsp; Turmeric – 1/2 tsp; Cream cheese – 250 g (8.8 oz); Whipping cream (33%) – 250 g (8.8 oz); Powdered sugar – 80 g (6 tbsp); Vanilla sugar – 1 tsp

Directions

In a large bowl, mix the eggs, salt, sugar, vegetable oil, milk, flour, baking powder, lemon juice, and lemon zest until smooth.
Pour the batter into a 20 cm cake pan. Bake at 180°C for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool, then slice it horizontally into two layers.
Cut the frozen and defrosted lemons into small pieces and blend them until smooth. Strain the juice. In a saucepan, combine the lemon zest, sugar, turmeric, and corn starch. Cook the mixture over medium heat until thickened. Cover it with plastic wrap and set aside to cool.
In a mixing bowl, beat the cream cheese, whipping cream, powdered sugar, and vanilla sugar until stiff peaks form. Fill a piping bag or a paper cone with the cream.
Place one layer of the cake on a serving plate. Pipe a circle of cream around the edge, and fill the center with the lemon mixture. Cover with more cream.
Place the second layer of the cake on top. Spread cream over the top and sides of the cake. Decorate the top with the remaining lemon mixture. Chill the cake in the refrigerator for 2 to 3 hours before serving.

Frozen Lemon Delight Cake