Lemon Sponge Cake and Tangerine Cream

Almond paste is the perfect trick to decorate the simplest cakes and transform them into real work of art, very easily. Thanks to our explanations, make a lemon sponge cake and mandarin cream in the colors of summer. A true delight!

• For 6 persons
• Preparation: 45 min
• Cooking: 40 min

Ingredients

For the dough:

• 6 eggs
• 200 g fluid flour
• 200 g sugar
• 30 g butter + 15 g
• 1 lemon

For garnish and decor:

• 300 g almond paste
• 15 cl milk
• 60 g soft butter
• 2 egg yolks
• 10 g sugar
• 25 g flour
• 1 sachet of vanilla sugar
• 15 cl of mandarin syrup (Monin)
• yellow dye

Production

Step 1

Prepare the cake: In a bowl, beat the eggs with the sugar. Place it in a simmering water bath and whisk until the preparation thickens a little. Remove from the heat and continue whisking for 5 min. Add the butter, then the flour and the grated lemon zest.

Step 2

Pour the dough into a buttered baking pan (ø 22 cm) and bake for 30 min in the oven, preheated on the 6 (180 ° C). Unmold and let cool.

Step 3

Make the cream: beat the egg yolk with the sugars. Gradually stir in the flour then gradually dilute with the hot milk. Transfer to the pan and thicken for 5 minutes without stirring. Add 30 g of butter and let cool. Whisk in the remaining butter.

Step 4

Cut the cake in 2. Brush the inside with 12 cl of syrup. Garnish with the cream. Color the almond paste, roll it out and cut out a disc. Place it on top of the cake, brushed with the rest of the syrup. Decorate small marbles made in the falls.