Go4Hive

Hello dear Hive friends!

Trick or treating? Don't worry, it's not Halloween yet, but this fruity, refreshing cake has something for both tart and sweet taste buds.

A light biscuit base soaked with a sweet and sour lemon sugar syrup. This delicious cake is filled with a slightly sweet cream cheese whipped cream and a pleasantly sour Amalfi lemon curd cream.

Aromatic, fruity, low in acid, that's how the Amalfi lemon presents itself, they are a real Italian specialty. They are grown and harvested on the Amalfi Coast, southeast of Naples. The juice and peel of the sun-ripened fruit are not only exceptionally aromatic, they are also slightly sweet. In addition, not only the outermost layer of the lemon peel is edible, but also the white part, which means that the lemon can be used whole... and the whole house smells delicious of this lemon 🍋

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[IMAGE: https://files.peakd.com/file/peakd-hive/proanima/23wgWVbe3XhTaA6j1UXjBomQvbokMZV1huiscFPbcAM7F6m2wiJMuZJfjd4G2hbRKEGsR.jpg]

The ingredients are for 3 flat baking tins Ø 17 cm

Preheat the oven to 170°C for a fan oven.

Line the baking tins with parchment paper and brush with coconut oil.

Ingredients biscuit:

160 g cake flour
90 g powdered sugar
9 grams of baking powder
½ tsp baking soda
pinch of salt
1 tsp turmeric optional (for color)

150 ml soy milk or other plant-based milk
1 tbsp apple cider vinegar
1 tsp vanilla extract
4-5 drops of butter - vanilla aroma

60g vegan butter

Lemon syrup ingredients:

80 ml of water
60 g of sugar
Zest and juice of half an Amalfi lemon

Lemon curd ingredients:

200 ml Amalfi lemon juice (about 3 large lemons)
1 tbsp finely grated lemon zest
25 g cornstarch
170 ml soy drink or other plant-based milk
80 grams of sugar
50g vegan butter
Turmeric or yellow food coloring, optional

Ingredients Cream Cheese Cream:

150 g vegan cream cheese alternative
250 ml vegan whipped cream
30 grams of powdered sugar
2-3 2 tsp cream stiffener

For the decoration:

250 ml vegan whipped cream
1-2 tsp cream stiffener
Food coloring, optional

Preparation lemon sugar syrup:

Put the water and sugar in a saucepan and stir.

Peel the zest from half the lemon with a vegetable peeler and add to the sugar mixture along with the lemon juice.

Heat the mixture and cook for about 3 minutes, remove from heat and allow to cool.

After cooling, strain the sugar syrup through a fine sieve. and set aside.

[IMAGE: https://files.peakd.com/file/peakd-hive/proanima/EpA3Vy6nsFF5FR7S1vwYTtv9zk89Uew4ddSJJtY1DBVmCNY6Dc52VRvSiJdqN9FFF9X.jpg]

Prepare the lemon curd:

Remove 2 tablespoons of the milk and mix in the cornstarch until smooth.

Heat the remaining milk, sugar and butter over medium heat. When the butter has melted, add the lemon juice, lemon zest and turmeric and let it boil down like a pudding, then fill the lemon curd cream into jars and let it cool.

You can prepare sugar syrup and lemon curd cream the day before.

This lemon curd cream also tastes very good as a spread!

[IMAGE: https://files.peakd.com/file/peakd-hive/proanima/AJoKF7QU6SS9A947DLJTwLMcYHnMEYnM6L1QsPdVBBgPLziHzHQq1CimkzhVKCY.jpg]

Preparation of biscuit:

Melt butter and let cool again.

Mix the milk with the apple cider vinegar and set aside.

Sift the dry ingredients into a bowl and mix.

Add the vanilla extract, melted butter and the butter-vanilla flavoring to the sour milk and stir.

Add the sour milk mixture to the dry ingredients and mix with a whisk to form a smooth batter.

Divide the dough equally between the three baking molds and bake at 170° C for approx. 10-12 minutes (test with a wooden skewer).

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Preparation cream cheese cream: