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White Chocolate Cake with Lemon
White Chocolate Cake with Lemon
4.6
4 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
A soft saffron cake with white chocolate topping. This cake is hard to resist so it is good to cut it in mall squares so you can take several pieces. It is a perfect winter dessert. It is a perfect ending of a party dinner as for example for the end of year parties.
Swedish soft flatbread have a wide variation of use. They are perfect as a wrap, starter or a side dish. It is also possible to eat them as breakfast, or prepare them and have them on the road. This version is perfect as a starter do to its salty taste of the olives and creaminess of the cheese.
This is a traditional Swedish cake, which is popular to serve at children birthdays parties. It is usually made with a layer of vanilla cream, a layer of jam or berries, a layer of whip cream and have a marzipan lid on top. It was first made for three royal princesses, but as all children are small princes and princesses they get this cake from their parents anyway.
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