The Ultimate Lemon Cake (สุดยอดเค้กเลมอน)

1.Preheat oven to 180°C, conventional program. Line 18-cm cake pan with baking paper.

2.For Dry ingredients: Sift flour, baking powder, and salt into a mixing bowl.

3.Zest lemon into sugar. Stir and mix to extract essential oil into the sugar.

4.Beat butter until softened. Add lemon zest and sugar in. Gradually add eggs and mix until combined. Add half of the dry ingredients and mix until combined. Add sour cream and the remaining dry ingredients and mix well. Transfer batter into a cake pan and bake for 24 minutes. Leave the cake to cool to room temperature.

5.Remove cake from the cake pan. Slide the top of the cake off and place on a serving plate. Cover the side of cake with baking paper.

6.For Mascarpone Cream: Soak gelatin in iced water until softened.

7.Warm 20 g of cream in microwave. Add gelatin and stir until combined.

8.Beat mascarpone with icing sugar and lemon extract until softened. Mix gelatin cream until combined. Add the remaining cream and beat until thickened. Spread the cream evenly on top of the cake and refrigerate for 30 minutes.

9.For Lemon Curd: Soak gelatin until softened.

10.Whisk together the yolks, eggs, sugar, and lemon juice in a saucepan. Turn the heat to low and stir constantly until mixture is thickened and smooth. Remove from the heat. Add butter and stir to incorporate. Add softened gelatin and stir until combined. Strain curd through strainer and chill over an ice bath.

11.Pour lemon curd over the cake and chill for 30 minutes.

12.For Candied Lemon: Cut lemon peel into ½ cm wide and 3 cm length strips. Add water and lemon peel into the saucepan. Bring the mixture up to the boil and simmer for 1-2 minutes. Drain the water out and repeat the process once more.

13.Add blanched lemon peels into another saucepan with sugar and 30 ml of water. Simmer and stir occasionally until sugar crystalize and coat lemon peel. Set aside on baking paper to cool.

14.Garnish cake with whipped cream and candied lemon.