Another old recipe gets a much needed update in this moist and creamy version. Almost 6 years ago I baked my first edition of a homemade lemon moon and I have used the cake, with minor updates in the ingredients, several times since in different layer cakes as it is moist and easy to work with. But now the original cake deserved some love.
LEMON SPONGE CAKE WITH POPPY SEEDS
150 G SUGAR
150 G SOFTENED BUTTER
50 G MARZIPAN WITH MIN. 60% ALMONDS
3 M/L EGGS
1½ TSP. BAKING POWDER
1½ TSP. VANILLA SUGAR
150 G FLOUR
ZEST OF 2 LEMONS
65 ML LEMON JUICE
2 TBSP. POPPY SEEDS
Preheat the oven to 175 degrees celsius.
Butter the bottom and sides of a 20 cm spring mould and line it with baking paper.
Whisk sugar and butter light and creamy.
Add the eggs, one at a time.
Mix in baking powder, vanilla sugar and flour.
Add lemon zest and lemon juice and whisk well together.
Finally, add the poppy seeds.
Pour the batter into the prepared spring mould and smooth the surface.
Bake the cake in the middle of the oven for 40-45 min. or until a toothpick comes clean out.
Remove the cake from the oven and poke a lot of holes in the surface with a clean knitting pin or similar tool.
100 G SUGAR
100 ML LEMON JUICE
While the cake is baking, make the lemon syrup.
Heat the sugar and lemon juice until the sugar has dissolved.
Bring to a boil for 5-10 minutes at medium heat while stirring occasionally. If the syrup starts to boil over, remove the pot from the heat and stir thoroughly in the syrup before putting the pot back on the heat. This can be repeated a few times until the syrup starts to thicken.
Once the cake has come out of the oven and poked with a knitting pin, pour 5-6 tablespoons of syrup over a little at a time so that the cake is able to absorb the liquid.
Let the cake cool completely in the mould.
CREAM CHEESE FROSTING:
200 G CREAM CHEESE
85 G ICING SUGAR
125 G SOFTENED BUTTER
2 SPSK LEMON SYRUP
YELLOW FOOD GEL COLOUR
Whisk the butter soft and creamy.
Add the icing sugar and whisk it well together.
Stir in the cream cheese and whisk it to a smooth and delicious cream.
Add lemon syrup to taste.
With a clean food brush, paint two yellow streaks on the inside of a piping bage with French star piping tip.
Fill the bag with the cream and decorate the cake just before serving.
5 G FLOUR
40 G WATER
10 G RAPESEED OIL
YELLOW GEL COLOUR
EDIBLE GOLD LUSTER DUST
Mix colour, flour, oil and water in a bowl.
Heat up a pan, pour a small spoonful of the batter on the pan and let it cook until the water has evaporated.
Remove the coral from the pan with a spatula and let it cool on a paper towel.
Brush the corals with a bit of gold dust and decorate the cake.
NOTE: This recipe makes a lot of corals. Leftovers can easily be stored in an airtight container with a piece of kitchen towel between the layers for several months.