As a birthday cake to take to school for the other kids my mum often made lemon muffins. The recipe she uses is quite old and my brothers and I love those muffins. Recently I wanted to bake a lemon cake instead of lemon muffins and when I passed some beautiful macarons in a shop I decided to use them as some kind of topping (for some reason most of the macarons I’ve tried to bake so far have looked… let’s say…not like macarons. Because of this, and due to time constraints, I decided to buy them).
I made a small cake and cut it in half to fill it with lemon curd, before I coated it with a thin layer of white chocolate. For the final steps I put a ribbon around the cake and put the macarons on top.
Preparing the ingredients and baking the cake went way quicker than I had expected and thanks to the macarons it looked quite elegant and special. I didn’t use the original recipe, but used all the ingredients that I had at home. For those interested in the recipe and the way I did it, here is the detailed description:
I melted 200 grams of butter at a low heat and let it cool down a bit. After that I beat 4 eggs and 75 grams of sugar until fluffy and added the zest of one lemon as well as the melted butter and 250 grams of flour with 1/2 pack of baking powder. I didn’t add everything at once, but little by little.
After filling the dough in a rather small form (mine was around 10cm) I baked the cake for around 35mins at 200 degrees. When the cake cooled down I cut it in half (lengthwise) and spread lemon curd evenly on top of the first layer before putting the second layer on top. Finally I melted some white chocolate and coated the cake with it. When the chocolate had dried I added the ribbon and before serving I placed the macarons on top.