Lemon curd yoghurt cake with Persian fairy floss

Recipe's preparation

For lemon curd,

1. Place lemon rind and sugar in TM bowl. Mill 10 seconds speed 9.

2. Add butter, mix 5 seconds speed 8.

3. With blades rotating on speed 4 add in eggs one at a time, lemon juice. Cook for 18 minutes 90°C speed

Set aside and allow to cool.

For cake   

Pre heat oven to 180°C

 Mill sugar in TM bowl for 10 seconds speed10. Add butter and mix 30 seconds sp 5.

Speed 4-5, add eggs one at a time with a little flour with few seconds in between each. Add remaining flour, coconut and yoghurt and lemon curd then mix 20 seconds speed 5Spoon into a prepared tin (or ring tin) and bake in the oven for 45- 50 minutes. If using a ring tin reduce time to 25-30 min.Allow to cool briefly in tin before turning out.
Insert butterfly and add cream, yoghurtWhip speed 4, 30seconds – one minute, or until thick.Swirl through lemon curd and spread on cooled cake and garnish with Persian Fairy Floss is desired.

Place lemon rind and sugar in TM bowl and mill for 10 seconds speed 10

Insert butterfly and add cream, yoghurtWhip speed 4, 30seconds – one minute, or until thick.Swirl through lemon curd and spread on cooled cake and garnish with Persian Fairy Floss is desired.