Zitronen-Sahne-Kuchen
Servings 8
Ingredients
For the cake:
- 1 box Kathi Lemon Pound Cake (Citronen Kuchen)
- 3 eggs
- 6 oz butter 170g
- 3/4 tbsp water
For the filling:
- 2 eggs
- 8 oz water 300 ml
- 4.5 oz sugar 120 g
- 2 tbsp butter
- 2 tbsp starch
- lemon juice
- peel of 1 lemon
Instructions
- Prepare Kathi's Lemon Cake Mix as directed.
- Pour dough evenly into a well greased and floured 10 inch springform pan (26 cm) and bake for about 30-40 minutes at 350 °F until toothpick comes out clean (baking times may vary depending on oven type and altitude).
- When cooled, remove cake from pan and cut it horizontally twice to yield three rounds.
For the filling:
- Stir all additional ingredients in pot and briefly bring to a boil.
- Surround one of the cake layers with a springform and spread 1/2 of the hot filling evenly on top. Put the second cake layer gently on top and spread the remaining filling evenly. Put the third cake layer on top and press gently.
- Let cake cool down.
- Prepare the lemon glaze (provided) as directed and coat the cake evenly.
- Perfect your Lemon Cream Cake by decorating it with chocolate flakes or chopped pistachios.
