|Posted by me on January 18, 2015 at 3:25 PM|
What you need
200g caster sugar
200g baking margarine
200g self raising flour
4 medium eggs
2 lemons, finely grated zest
150g good quality lemon curd
200g white chocolate, chopped into small pieces
200g icing sugar
1 level teaspoon Vanilla essence
2 -3 tablespoons double cream
100g chocolate curls
What to do
Preheat the oven to 180c or 160c for a fan assisted oven and line 2 x 8” sandwich tins with baking paper
Cream the baking margarine, caster sugar and lemon zest together until pale and fluffy then beat in the eggs one at a time. Finally fold in the flour then divide the mixture between the two prepared tins, bake in the preheated oven for approximately 30 minutes or until the cakes are well risen and golden brown.
Leave to cool in the tins for 5 minutes then turn out onto a wire rack to cool completely.
Melt the white chocolate oven a pan of hot not boiling water, add the double cream and then leave to cool.
Place the butter, icing sugar and vanilla essence in a mixing bowl and beat for 5 minutes until soft and fluffy then add in the cooled, melted chocolate, continue beating for a further five minutes, the mixture should be soft and spreadable.
Sandwich the cooled cakes together with the lemon curd then cover with the white chocolate frosting, finally sprinkle with the white chocolate curls.