Lemon Cream Cake

Overview

A small cake with a fragrant lemon aroma. The moment you eat it, you can't help but fall in love with it.

Take a fresh lemon, peel it, and peel it as thinly as possible without leaving the white part.
Use a food processor to beat into fine powder.
Add 65 grams of fine sugar to 140 grams of whipping cream, beat with a manual egg beater until the sugar melts and the whipping cream becomes thick.
Beat 130 grams of eggs.
Add the whipping cream in five batches, stirring well each time before adding the next one.
After that, sift in 100 grams of low-gluten flour and 3 grams of baking powder.
Mix well with a whisk.
Add the remaining 30 grams of flour to the lemon juice and mix well.
Pour the lemon zest and flour mixture into the previous batter and mix well.
In this way, the batter is ready.
Put the mixed batter into a disposable piping bag.
Carefully squeeze into the mold until it is 70% full. (I used the Wunuo 6-piece hollow round mold and baked two pans)
Preheat the oven to 170 degrees and bake on the middle rack for about 20 minutes. (Changdi CRTF30W)
Finished product picture 1.
Finished product picture 2.
Finished product picture 3.