With the holiday coming to an end, there's nothing better than making a simple and delicious little cake! This cake is easy to make, doesn't take long, and has a sweet and sour flavor that's absolutely delicious 😋!
Materials
Lemon Vanilla Almond Nut Victoria Cake (6-inch) (Includes Lemon Sauce Recipe)
Cross-section
Cake ingredients
softened butter
Whisk the eggs and mix with the heavy cream (25g) and vanilla extract. Let it cool to room temperature.
Cream butter and powdered sugar
It appears whitish
Add the egg and cream mixture in batches and beat until smooth (a little separation is normal).
Sift together flour, almond flour, and baking powder and add to the mixture.
Mix well
Grease a 6-inch mold, add batter to the dried fruit mold, and smooth the surface.
Bake in a preheated oven at approximately 165 degrees Celsius (325 degrees Fahrenheit) for 40-45 minutes (until the cake is fully cooked). The color is a bit dark, but not burnt, and it smells delicious.
The baked cake will taste even better if sealed and left to sit overnight to allow the oil to seep back into the cake.
Lemon sauce making
Squeeze the juice from fresh lemons
Add eggs and sugar, mix well, pour into a pot, and stir over low heat until thickened and bubbly.
Sieve into a bowl
Melt the softened gelatin sheets in a double boiler.
Add to the sauce and mix well.
Refrigerate until thickened
Put into a piping bag
Mix the cream ingredients evenly.
Whip until stiff peaks form
Cut the cake in half (I didn't cut it very well).
Squeeze lemon sauce
Squeeze cream
Squeeze cream
Place the cake
Cut into pieces
Enjoy~
Refrigerate any leftovers
