(Deutsch) I forgot what the questions was but I remember that the answer was lemons! A good lemon cake has to have are a beautifully balanced mix between sweet and sour. Unfortunately many recipes don’t, so what you get is a cake that is disgustingly sweet with a hint of lemon. But today we won’t settle for that! This summery lemon cake with the beautifully easy-to-make bunting decoration is made with marzipan and a fresh cream cheese icing. It’s an acrobat that masters the fine line between sweet and sour and is ready to run off with a circus. We bunting decoration leaves room for creativity and makes your cake the perfect cake to bring to a summer Party.
For one round cake (two sponge tins Ø 19 cm (about 7.5 inch))
Let’s make the cake…
- 120 g butter
- 360 ml milk
- 3 large eggs
- 330 g plain flour
- 100 g sugar
- 2 organic lemons
- 30 g vanilla sugar (or a tablespoon of vanilla essence)
- 3 pilled teaspoons of baking powder
- 1/2 teaspoon of salt
Preheat your oven to 180°C.
1.) Beat eggs, sugar, vanilla and salt with an electric whisk until fluffy.
2.) Place the flour and baking powder a separate bowl and mix well.
3.) Add the butter to the flour and mix until you get a sandy consistency. Add the milk in small portions and stir carefully until you have a thick smooth batter.
4.) Wash your lemons with hot water and grate the yellow peel off them with a fine cheese grater. Now squeeze the juice out of the lemons. Add the juice and half of the peel to the batter (you’ll need the other half for the cream cheese frosting). Carefully ass the egg-mix and only stir until everything is mixed. Do not over mix.
5.) Grease your baking tins and sprinkle flour on them so they won’t stick. Add the batter and bake for 25 minutes in the preheated oven. Allow to cool completely. Lukewarm is not good enough.
Tip: If you are only using one tin add another 5-10 minutes to the clock. After, cut the cake with a string or clean knife into two horizontally.
Let’s make the cream cheese frosting…
- 300 g cream cheese (full fat)
- 90 g butter (at room temperature)
- 50 g icing sugar
- 500 g marzipan
1.) All ingredients should be room temperature (yes, it does matter). Place everything in a large bowl and whisk until fluffy. Done.
2.) Add a generous amount of the frosting to one of the two cakes, spread it evenly and place the other one on top. Now apply the rest of the frosting on top and around the cake. Only leave about 2 tablespoons for the decorating later (until then it can go in the fridge).
3.) Take a clean long knife or specular and smoothen the surface. If there are larger uneven bits it will show after.
Tip: I place the take in the freezer for 10-15 minutes before proceeding so the frosting won’t deform.
4.) Set a small bit of marzipan aside for making the bunting later. Depending on how big they should be go for 30-50 g.
5.) Knead the rest of the marzipan and roll out so it will cover the cake. I always use the tins as a measure and add another hand-wide around it.
Tip: Marzipan is a sticky business. If you roll it out in between two sheets of baking paper / grease prove paper, it won’t stich and will be easy to pick up.
6.) Place the rolled out marzipan on the cake. I always use a rolling pin to help. Carefully press down the marzipan from the top to the bottom. If you don’t want waves in it, just hold it up a bit until gravity takes care of it. Sometimes it needs some practice. Cut off the excess marzipan around the cake. Now place the left over cream cheese icing in a piping bag and decorate the edge of the cake. Perfect for coving up little mistakes, too.
- 30-50 g Marzipan (leftover from the previous step)
- 10-20 g white chocolate
- food colouring for marzipan in a colour of your choosing
1.) Divide your marzipan into four even portions and colour each.
2.) Roll out your marzipan (using grease/baking paper) and cut triangles of an even size with a sharp knife.
3.) Melt the white chocolate and place it in a piping bag with a small hole. Paint a stripe on the cake – in one going and with a steady hand. This is your string for the buntings. (save the left over chocolate – you will need it in a sec)
4.) Decide the colour-order and start applying the bunting to the cake. Marzipan sticks lovely on marzipan but if it cases any trouble just use a tiny bit of water as extra-glue.
5.) Use the left over white chocolate to decorate the buntings using dots or little stripes for example.
Left over cream cheese frosting can be frozen; marzipan should be kept in the fridge, wrapped in foil (good for at least a week) or you use the marzipan for little figurines like carrots for a carrot cake or similar. If you have lemon juice left over, just freeze it in an ice tray. You can also freeze the cake in parts or as an entire Piece.
I hope you liked this recipe! – don’t forget to follow my blog.