Super Moist And Velvety Lemon Cake With Lemon Cream Recipe, Lemon Curd

Тhis recipe for a lemon cream cake with moist biscuit base and homemade lemon curd
Ingredients:
Biscuit
4 eggs
140 grams of sugar
1 pinch of salt
140 grams of flour
35 grams of starch
1 tsp baking powder
40 grams of butter
Lemon curd:
4 eggs
4 lemons (120 ml juice)
180 grams of sugar
1 tsp starch
50 grams of butter
lemon cream
350 grams of cottage cheese
350 grams of mascarpone
140 grams of lemon curd
30 grams of powered sugar
Decoration:
1 lemon
50 gr white chocolate shavings
instructions
biscuit
Mix the eggs, sugar and salt in a bowl on the highest setting .
Mix the flour, starch and baking powder, sift into the batter and fold in.
Melt the butter and stir in 2 tablespoons of the batter. Pour this mixture back into the batter and fold in.
Place the biscuit dough in a baking ring wrapped in baking paper and bake in a preheated oven at 160 degrees, top/bottom heat, for 40 minutes.
Let the biscuit cool down completely.
Lemon curd (approx. 250 ml)
Grate the zest in a saucepan.
Squeeze the juice (120ml lemon juice) and add to the saucepan along with the eggs, sugar and starch.
Mix everything well and heat the mixture over medium heat for about 10 minutes while stirring
Strain the lemon curd through a fine sieve and mix with the butter.
Cover the curd with cling film.
lemon cream
Mix the cottage or cream cheese, mascarpone and lemon curd.
Put about 3 tablespoons of the cream in a bowl for the decoration.
Divide into 3 layers of equal height.
Chill the lemon cream cake for at least 3-4 hours
Decorate the cake with the chocolate and quarters of lemon.