Tuesday, 10 September 2013

Lemon Ganache Victoria Sandwich


8 ozs Self Raising Flour
8 ozs Caster Sugar
8 ozs Margarine
4 eggs
1 Lemon - rind and juice
1 Bar of white chocolate
50ml of double cream
2ozs margarine
4 ozs icing sugar
Yellow food colouring
Lemon curd

Cream the margarine and caster sugar together until very pale and creamy.
Whisk the four eggs together then add a little of the egg mixture with a little flour and mix.
Keep adding until all the flour and eggs are combined.
Add a half of the lemon rind and two teaspoons of lemon juice, mix lightly and pour the mixture into two round baking tins that have been greased and floured.  Bake until golden and firm, test with a skewer, on Gas mark 4 1/2 for about 20-25 minutes

While the two cakes are cooling make the buttercream with the margarine and icing sugar, adding a little yellow food colouring and two teaspoons of lemon juice as well as two teaspoons of lemon curd.

Make the lemon ganache by melting the whole bar of white chocolate, add the cream and mix well.  If you think the mixture is a little stiff add a touch more cream.  Add a teaspoon of lemon juice and a little yellow food colouring.

When the cake has completely cooled, put three tablespoons of lemon curd on the base cake spreading it right to the edge and making sure it is even all across the cake.  Spoon the buttercream on top of the lemon curd, you can put it as thick as you want, as you can see from mine, they like it to the edge.  Put the top layer on then spoon and spread the lemon ganache mixture, it won't run as it sets quite fast, I used the spoon to make the swirls and then decorated with the lemon rind that was left.  This is best served with either a lovely cream tea or a chilled glass of homemade lemonade.  Enjoy. xx