Lemon Cream Cake

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5

About: Find me on Steemit = IndoRecipe, YouTube = becakpilot and/or IndoRecipe, Instagram = IndoRecipedotcom

Are you craving for Summer like I do?

Winter up north Canada is pretty long, from October to April, and if we are lucky, until May in fact hahaha So I would prepare Summery cakes and desserts pretty often whenever Winter is here, so that I won't go crazy :P

This cake is moist, creamy, not too sweet, and perfect flavor of lemon :)

Step 1: Sponge Cake

  • 1 c flour
  • 1 1/2 tsp BP
  • 1/2 tsp Bsoda
  • 1 can sweetened coconut condensed milk
  • 2 tsp lemon juice
  • 1/4 c melted vegan margarine
  • 1/3 c + 1 tbsp water

Instruction:

  • Bake at preheated 400 f 10 mins, lower to 300 f 10 mins, convection oven Cool on rack

NOTE

  • I have this nice baking mold, where it has 3 mold in one, so I used it, but you can use any other mold, but then you will have to slice the cake into 3 layers

Step 2: Cream

Cream 1:

  • 2 c soy milk (or other DF milk)
  • 2 tbsp flour
  • 1 tbsp cornstarch
  • 1/2 tbsp sugar
  • 1/2 tbsp lemon juice

Instruction:

  • Boil to thicken, stirring continuously
  • Cool to room tempt, 30 mins, stirring every 10 mins

Cream 2:

  • 2 x 1/3 c icing sugar (or more if you like your cream sweeter)
  • 1/2 c vegan margarine
  • Cooled Cream 1
  • 1 c almond flour

Instruction

  • Beat icing sugar and margarine
  • Beat in Cream 1, chill for 30 mins
  • Take out cream from fridge, stir in almond flour

Step 3: Assembling

  • Spread cream on 1 cake evenly, then top with vegan friendly digestive biscuits
  • Top with more cream, covering the biscuits
  • Stack another cake, repeat the steps
  • For the 3rd cake, mix 2 tbsp icing sugar, 1 tsp lemon juice and a drop of yellow food coloring, then spread evenly on the cake, let it firm up, then place as the top layer.
  • Chill cake 2-3 H so flavor would develop, but I like it overnight, for more intense flavor
  • Slice and serve

Step 4: Enjoy :)

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    5 Discussions

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    Prfesser

    Question 4 months ago

    What size pan is used for this? It makes a huge difference.

    1 answer
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    klinongPrfesser

    Answer 4 months ago

    usually I use either 6 inch or 7 inch round

    but for this ible as I wanted to use my 3-in-1 pan, the measurement is 9.5 x 9.5 inch

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    Penolopy Bulnick

    4 months ago

    Sounds like such a tasty dessert! I haven't heard of vegan meringue; is it like a powder or is it a liquid?

    2 replies
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    klinongPenolopy Bulnick

    Reply 4 months ago

    hi Penelopy,

    I read twice and I could not find where I typed about vegan meringue? This recipe does not require meringue

    Were you thinking of my vegan royal icing for the gingerbread apartment instead?

    https://www.instructables.com/id/Gingerbread-Apart...

    vegan meringue is made with aquafaba, bean water. Some do make meringue using eggless powder - I do have a couple of tried and true vegan macarons which I should share here on Instructables too :D

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    Penolopy Bulnickklinong

    Reply 4 months ago

    Oh my, you said vegan margarine and I just can't read! My mistake :)