Preparation time
30min
Total time
1h 30min
Portion
12
slice(s)
Level
medium
- TM 6
- TM 5
- TM 31
- TM 21
published: 2021/12/18
changed: 2021/12/18
Ingredients
Lemon Dream Cake
- 225 grams SR flour
- 25 grams cornflour
- 1 tsp baking powder
- pinch salt
- 250 grams Butter, softened
- 250 grams caster sugar
- 2 tsp Vanilla Bean Paste
- 4 eggs
- 50 grams Milk
- 300 grams thickened cream
- eggs
- caster sugar
- lemon juice
- grated lemon zest
- softened butter
- - -
- 300 grams sugar
- 180 grams egg white
- pinch salt
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- If you have 2 bowls, you’re going to love this, but make sure 1 bowl and butterfly is vinegar wash clean before you begin, and use it for the meringue layer.
- If not, make the curd the day before and do a vinegar wash in your bowl (with butterfly in place) before you make the meringue part first. Set it aside in a clean bowl, wash thermie bowl and begin the cake part.
- You can choose to make the ‘lemon butter’ recipe from your Basic Cookbook or TM6 users, make the 600gm portion of the ‘lemon curd’ from the Thickening Collection on Cookidoo. Cover with plastic wrap and refrigerate to chill and set (at least 4 hours or overnight).
- Add flours, baking powder and salt to a clean dry bowl and sift for 20secs/speed 2.5. Set aside in a small bowl. No need to wash thermie bowl.
- Add butter and castor sugar and mix for 40 secs/speed 4. Scrape down sides.
- Insert butterfly and whip for 3 mins/speed 3.5
- While this is happening, preheat oven to 160C. Grease and line two 22cm-diameter springform cake tins with baking paper. If you don't have springform tins, lay two long thin pieces of Glad Bake in a cross along the bottom and up the sides of each round cake tin. The sides act as a handle to help get the cake out of the tin.
- After the butter and sugar is whipped, add eggs,vanilla bean paste, reserved flours and milk and mix for 45 sceonds/speed 4.
- Scrape down sides and mix for a further 45 seconds/rev/speed 4.
- Divide evenly among prepared tins and set aside….don’t bake them yet.
- In your clean and dry, vinegar washed bowl add 300gm white sugar. Mill for 20secs/speed 9 and set aside in a small bowl.
- Put a clean butterfly in place and add egg whites and pinch of salt and whip for 2 mins/40 deg/speed 4.
- Set time for 8 mins and set machine going on speed 3.5 and gradually add sugar in, one spoonful at a time, ensuring sugar is all incorporated and the meringue isn’t gritty. Mix should be glossy white.
- Place dollops of meringue on each uncooked cake, and swirl the meringue on one for decorative effect for the top layer.
- Bake both cakes for 1 hour, turning halfway, until the meringue is slightly golden. (It's a bit of a challenge to test if the sponge is cooked because of the meringue but do your best. I wish I had tried harder because the first time my cake was uncooked in the middle - it didn’t matter much to the taste, but was messy and a bit disappointing).
- Cool in tins and remove when cold enough to touch, at least 30 minutes. Wash and dry thermomix bowl.
- Whip cream till soft peaks appear. Go with speed 4 but the time will vary depending on the freshness of you cream…anywhere from 35 seconds to 1 min or more.
- Carefully peel baking paper off. Place one cake on a plate. Spread lemon curd evenly over the top of this cake, (serve any remaining with the cake), top with whipped cream, then place second cake on top. Dust with icing sugar and serve.
Tip
Flour and Stone’s Lemon Dream Cake, converted to Thermomix method.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
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Recipe is created forTM 21
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Fantastic show stopper cake, tastes as good as it looks. Not complicated at all if you follow the recipe as written.