Lemon Sherbet Cake
Lemon Sherbet Cake is an amazing dessert will be the talk of for days when you share it.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cakejournal.com.
Cooking tools:
- Potato peeler
- Chef's knife
- Cutting board
- Saucepan
- Baking sheet
- Mixing bowl
- Hand mixer
- Stand mixer
- Loose-bottomed round cake tin
- Parchment paper
- Oven
- Cooling rack
- Whisk
- Sifter
- Spatula
- Piping bag
- Mm piping nozzle
- Cake stand
- Measuring cup
- Measuring spoon
- Skewer
- Kitchen scale
- Microplane
- Spoon
Ingredients
- 2 lemons
- 600ml (2 1/2 Cups) water (in batches of 200ml (3/4 Cup)
- 100g (6 tps) sugar
- 100ml (1/4 Cup) water
- 75g (1/3 Cup) golden caster sugar
- Zest of 3 lemons
- 4 eggs
- 225g (1 1/8 Cups) golden caster sugar
- 225g (1 1/8 Cups) stork or margarine
- 225g (1 1/8 Cups) self-raising flour
- 1 tsp baking powder
- 400ml (1 2/3 Cups) whipping cream
- 500g (1 1/4 Cups) mascarpone cheese
- 300g (1 1/3 Cups) icing sugar
- Zest of 2 lemons
- 1 tbsp lemon juice
- 2 packets of lemon
- Dip Dabs
- (special candy, sherbet only)
- Icing sugar, to dust
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