Lemon cloud

lemon cake leveled with lemon curd and covered in German mirangue

- or -

vanilla cake leveled with raspberry jam and cream and covered with German meringue

Recipe

Lemon Cake

Making The Cake

INSTRUCTIONS:

spread simple syrup on the leveled cakes and let soak in

If you want to make the LEMON cake spread lemon curd on the cakes until all used up

If you want to make the RASPBERRY cake, speak a thin layer of raspberry jam on the cake layers and then spread cream pile up until all layers used.

For the German meringue cream, mix sugar and egg white and stir in water-bath until a firm, stiff cream is created. Apply cream on cake with wavy texture.

Finally, with the Bunsen burner, slightly caramelize the cream

INGREDIENTS:

1/2 cup unsalted butter softened to room temperature (113g)
½ cup canola oil* (120ml)
1 1/2 cup sugar 300g
4 eggs room temperature preferred
1 Tablespoon vanilla extract
3 cups all-purpose flour (390g)
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup buttermilk room temperature preferred (300ml)
1 batch Chocolate Frosting
1 tablespoon lemon extarct

INSTRUCTIONS:

Mix all together

and put in oven for 30-35 minutes at 175 degree.