ingredients (10 ):
Cake:
3 dl flour
1 teaspoon baking powder
0.5 tsp baking soda
1/4 teaspoon salt
1 dl melted butter -ge i gram!
3 dl sugar
3 eggs
0.5 dl of sour cream
Zest and juice 1 lemon
1 teaspoon of vanilla extract
1 dl lemoncurd
Buttercream:
2 dl unsalted butter room temperature
200 g cream cheese room temperature
9dl confectioner's sugar
2 tsp heavy whipping cream or milk
2 tsp vanilla extract
pinch of salt
Glaze:
2.5 tsp powdered unflavored gelatin, bloomed in 0.5dl of additional water
300 g granulated sugar
180 g water, room temp
170 g sweetened condensed milk
350 g white chocolate chips
How to:
Cake:
Preheat the oven to 165C.
Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.
Fold in the flour mixture. Mix just until the flour disappears. Pour the cake batter into a 20cm diameter pan that has been generously sprayed with baking spray.
Bake for 35-45minutes, until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and let it cool completely before putting it in the fridge for at least 2hours (I left it there overnight).
Buttercream:
Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff. Next carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
Add in heavy cream, vanilla, lemon extract and salt and continue whipping until it is smooth, light and a fluffy frosting.
Assemble:
Slice the cake into 2 pieces. Add the lemon curd on the first layer and a bit of buttercream. Add the top layer and crumb coat everything, leave it in the fridge for 1 hour. Next add a second thick coating to the cake, and make sure to smooth it out as much as possible! Put it in the freezer for at least 10 minutes before pouring the glaze on top.
Glaze:
Mix the gelatin in a bowl with 0.5dl of water, and set aside to let it bloom while you begin the glaze. Over medium heat, stir together the sugar, water, and sweetened condensed milk. Stir occasionally, until the mixture begins to bubble. At this point, pour in the gelatin, and stir until fully dissolved. Then turn off the heat, and gently pour in the white chocolate chips. Stir slowly, until all the white chocolate has melted. Pour through a sieve into a large bowl, then divide the glaze evenly between 2 bowls. Leave one uncolored, and color the other one yellow.
I let them cool down a bit until they reach around 32 degrees C. Once cooled, pour half of the yellow back into the uncolored one in a swirling motion.
Remove the smoothed buttercream cake from the freezer, and place on a circular object, on top of a large baking sheet. I placed a 10cm cake pan underneath my cake, then slowly poured the glaze on the cake. Once I had fully covered the cake, I added a little bit more of the yellow to make it even nicer. I let it continue to drip for about 10 minutes, then placed it in the fridge.
I used Chelsweets glaze recipe: https://chelsweets.com/easy-5-ingredient-mirror-glaze-recipe/