Cake Veg CD DP
8 Cold Vegetarian
Dessert Pudding Hungary Eastern Europe
tbsp Lemon Juice
teasp Grated Lemon Rind
the chocolate cream
Preheat the oven to 190C, 375F, Gas Mark 5 and lightly grease 2 large
baking trays and 4 x 20cm/8 inch cake rings.
Separate the four eggs and place the whites into a large mixing bowl. Whisk
until the mixture forms soft peaks.
Whisk the egg yolks into the egg whites then add the caster sugar and continue
to whisk until thick and creamy.
Sift the flour over the egg mixture then fold in gently. Add half the lemon
juice, rind and water and mix well.
Place the cake rings on the baking trays then divide the cake mixture between
the cake rings. Level the tops with a spatula and bake for about 10 minutes
until pale and golden. cool n wire racks.
Make the chocolate cream by placing the butter, icing sugar and egg yolks in
a mixing bowl and beating until well mixed.
Melt the chocolate in a small saucepan which has been placed very a pan of hot
water then add to the butter mixture and beat well.
To assemble the cake: divide the chocolate cream between three of the cakes and
spread evenly then stake the cakes on top of each other, ending with a plain
cake on top. Set aside.
9. Make the
caramel by placing the sugar and water in a small saucepan. Bring to the boil
over a high heat and continue to boil rapidly until the mixtures turns golden
brown. Remove immediately from the heat to prevent it from burning.
10. Stir in the
remaining lemon juice then pour the mixture evenly over the top of the cake,
spreading it with a knife which has been brushed with a little oil.
11. Mark the
caramel topping into 8 to make it easier to cut the cake once it has set.
12. Set aside for
at least 30 minutes so the caramel topping hardens before serving.