This extremely light lemon cake, actually a Turkish cake called "Aglayan pasta", is truly a light and delicious treat…
Ingredients:
Genoise sponge:
2 eggs
100g of sugar
125ml of milk
2 tbsp of oil
1 tsp vanilla powder
One sachet of baking powder (7g)
150g of flour
Zest of one lemon
Chantilly:
350ml of liquid cream
30g of sugar
The zest of a lemon
Soaking:
200ml of milk
1 sachet of vanilla sugar (7g)
Lemon glaze:
3 tablespoons of sugar
The juice of a lemon
300ml of water
20g of cornflour (corn starch)
Yellow food coloring
Preparation :
Prepare the sponge cake:
Whisk the eggs and sugar together with an electric mixer. Add the milk (or soy milk), sifted flour, baking powder, vanilla powder, and a pinch of salt. Mix by hand, starting slowly from the center and working outwards, then gradually increasing the speed. The batter should be smooth and lump-free. Add two tablespoons of oil for extra fluffiness and the zest of one lemon.
Butter a 20cm square cake tin, pour in the mixture and bake in a preheated oven at 180 degrees for 20 minutes. Let the cake cool after baking.
Mix 200 ml of milk with the vanilla sugar and heat a little in the microwave in a saucepan, prick the cake all over with a fork and pour the vanilla milk over it in 2 or 3 stages and place the soaked cake in the fridge for 30 minutes.
Preparing lemon whipped cream
Beat the 38% liquid fresh cream in a cold bowl with the icing sugar, add the lemon zest (or/with two tablespoons of coconut) when it is well whipped, mix with a spatula, and spread the cream on the cake, smooth and place in the fridge, while preparing the lemon glaze.
Lemon glaze:
Mix 300 ml of cold water and 20 g of cornflour, dissolve and add the juice of one lemon, and bring this mixture to a boil, add 3 tablespoons of sugar, dissolve and as soon as it boils, turn off the heat.
Remove from heat, add 4 drops of yellow food coloring, and let the mixture cool in a glass bowl in the refrigerator. Once cool, pour it over the cake. Refrigerate for 3 hours.
Enjoy!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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