Layered Lemon Cake

Layered Lemon Cake

Whether you are making a simcha or just a dessert for shabbos, these luscious lemon cake
miniatures are sure to be a winner!


10 eggs
2 c. sugar
2 c. flour
1 tbsp. vanilla sugar
1 tsp. baking powder
1/2 c. orange juice
1/4 c. oil


12 oz. Bakers Choice lemon cream
6 oz. Bakers Choice vanilla custard


Whipping Cream
Bakers Choice white pearls
coconut flakes
or sliced fruits


Preheat oven 350
Beat egg whites on high speed until stiff. Reduce speed and slowly add sugar, egg yolks one at a time. Combine rest of ingredients, alternating liquid and dry. Pour batter onto two lined cookie sheets, and bake for 18 minutes, or until done.
Cool cakes.
Combine lemon cream & vanilla custard.
Cut each cake in 3 strips, horizontally. Spread cream over cakes, and layer each three cakes onto each other (you will have two logs). Then cut each of the cakes into small rectangles.
Garnish: Beat whip until stiff. Fill a decorating bag with whipping cream and decorate
with a swirl, using a 1 m tip. Sprinkle pearls or place sliced fruits as shown.

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