Die Zitronentorte mit Himbeeren und Fruchtspiegel ist eine perfekte Option, um deine Ostertafel zu bereichern. Dieses Rezept von Sugarprincess verleiht deiner Osterfeier einen Hauch von Frische und Süße. Mit seinem fluffigen Biskuitteig, zitronigem Aroma und fruchtigem Himbeergeschmack wird es deine Liebsten beeindrucken und den Mund wässrig machen. Folge einfach dieser Schritt-für-Schritt Anleitung, um diese leckere Torte zu backen!

ZITRONENTORTE mit HIMBEEREN und FRUCHTSPIEGEL 🍋 OSTERTORTE BACKEN 🍋 Rezept von SUGARPRINCESS

Hello and welcome to SUGARPRINCESS! 💝😘 Today, you are in for a real treat. I am going to share my recipe for a delish lemon cake with shortcrust pastry, sponge cake, and a super delicious lemon curd cream filling with a beautiful decoration. 🍋 This cake is perfect for Easter but can be enjoyed all year round.

Let’s start with the shortcrust pastry. You should bake the biscuit, a third of my light biscuit, the day before. The recipe for the biscuit is linked above in the little “i,” and important information is also available in the info box below, where you can also find the link to my blog for the recipe. You can print it out from there. Please don’t forget to subscribe to my channel, leave me a like, and activate the little bell. By doing so, you will always get a notification when I upload a new video on Sunday. Every Sunday at 10 a.m., I will be available with a new recipe for you.

We will need 150 grams of flour for the shortcrust pastry base, which refines the whole cake under our biscuit. We also need 100 grams of soft butter, 50 grams of sugar, a pinch of salt, a dash of water (about ten milliliters), and scraped pulp of a vanilla pod. Begin by mixing all the ingredients as briefly as possible with the dough hook of the mixer. You can also knead it with your hands. Please ensure that you knead until a crumbly mass forms, then it is done. If you prepare the dough the day before, the vanilla will develop its aroma, making the cake even more delicious. Once this wonderful dough has formed, knead it with your hands until it forms a what. Make sure the vanilla is well distributed because shortcrust pastry remains brittle if kneaded for too long. Once you have shaped it into a cake, chill it for about 30 to 45 minutes.

Preheat the oven to 200°C top/bottom heat. It is also advisable to mold your shortcrust pastry dough quickly, press it right into your 26 springform pan as it is, or alternatively, you can roll it out. Once done, prick the base with a fork to prevent air bubbles from forming during baking. During the cooling time, you can cut your biscuit into 2 cm thick base as per the recipe mentioned.

Once the crust has cooled and is firm, put it on the cake board and spread it with apricot jam, about two to three tablespoons to taste. Place the biscuits next to the base so that it fits perfectly, and put the ring around it and pull it tight. Next, prepare the filling. Soak 8 sheets of gelatine in cold water for about 5-10 minutes. If desired, you may use agartine as a substitute or ground gelatine. In a saucepan, heat 180 grams of lemon juice, 180 grams of sugar, and three yolks. Stir continuously while heating everything up to 80 degrees to Pasteurize the protein. Remove from the heat and add the swollen gelatine to the mixture. The gelatine will dissolve easily once added. Allow the mixture to cool down while whipping a portion of 650 ml of cream until stiff. Mix 100 grams of quark with half of the whipped cream and slowly add the remaining whipped cream to the mixture until it is smooth. Pour the cream over the cake, smooth it out and chill for 3-4 hours or overnight, and voila, your delish and gorgeous Lemon Cake is ready to eat.

In conclusion, try out this recipe and enjoy a delicious, festive, and tasty Lemon Cake perfect for Easter or any occasion. Don’t forget to subscribe to my channel for more exciting recipes every Sunday at 10 a.m.
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