“Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table. “
Charles Pierre Monselet
‘CITRUS’ DESSERT CAKE…like a happy sunflower!!
Another nice dessert I created from the lemon cake sans sour cream. We had my brother-in-law over for dinner the other day, and as usual, I wanted to try something different. Put this together as the day went by with whatever ingredients I had on hand. Must say that DH was very skeptical about this ‘experiment‘ but held his comments fearing an outburst. I can be pretty unpredictable at times, & who knows better than him!! The cake was scrumptious. It tasted a lot like a cheesecake…but wasn’t a cheesecake. BIG HIT with the kids too, who had a second slice each, after a hearty dinner!!
A cake that thinks its a cheesecake, but isn’t!!
-
Chill the cake well for a couple of hours, slice it horizontally twice to get 3 layers.
-
Beat 400 ml whipping cream with 4 tbsp sugar + 1 tsp lemon sugar (optional) + 1 tsp lemon essence, till thick & of pouring consistency.
-
Reserve some for pouring over the top ( about 1 cup).
-
Beat the remaining cream till it holds peaks.
-
Lay the bottom layer on platter, spread half the cream; repeat with next layer.
-
Pour the reserved cream over the top, allowing it to drizzle down the sides randomly (guide it with a toothpick if need be).
-
Drizzle melted dark chocolate over the top; sprinkle with chocolate shavings etc.
-
Chill well for the favours to mature.
-
Leave out for about an hour before serving if you like. It tastes great just out of the fridge too!
A refreshing burst of FRESH flavour after a hearty meal….Mmmmmmmmmm!!