This recipe started out as something else. I was going to make a traditional Czech cake called the Sachr Dort, essentially Sachr Cake. Perhaps I will make that the next time, but for now it is the same cake with a lemon custard filling and lemon cream cheese frosting.
I love lemons and so when I order things with lemon be they custards or lemon cakes I expect them to provide a pucker. Often times this doesn’t happen and so I’ve combined and messed with a couple of recipes to come up with my own lemon custard filling. It is Lemony!
CAKE
- 5 eggs
- 140g powdered sugar
- 140g butter
- 140g warm chocolate semi-sweet squares
- 100g flour
Beat the egg whites until soft peaks form then set aside. In a separate bowl cream the yolks with sugar, add melted butter and chocolate, (chocolate and butter should be in liquid state but NOT HOT), mix in the flour and lastly fold in the whipped egg whites.
Pour half the batter each into two 8″ greased and floured pans. Bake at 350 degrees for approximately 30min or until an inserted wooden toothpick comes out clean.
Cool on a wire rack.
LEMON CUSTARD
- ½ Cup Sugar
- ½ Cup Corn Starch
- 4 Egg Yolks
- ½ Cup Water
- 2/3 and ¼ Cup freshly squeezed Lemon Juice
- Zest of 2 Lemons
- 4 Tablespoons Butter
Throw all ingredients except the butter into a saucepan and mix well. Cook on medium heat stirring frequently until thick. Once thick add the tablespoons of butter one by one mixing each of them into the custard thoroughly until the custard is smooth.
Cover with plastic wrap and refrigerate, use within a few days for best results.
*** Use half of the custard as above for the filling between the layers of cake. Take the other half and mix well approximately 1/2 and 1/2 with cream cheese. I use 250 g package of cream cheese. Cover the cake with the cream cheese icing and shave with chocolate if you like.