Lemon Cheese cake
Posted: 1 Dec 2005, o 17:24
INGREDIENTS:
517 g yellow cake mix
98 g instant vanilla pudding mix
235 ml milk (substitution of Soy milk allowed)
80 ml vegetable oil
3 eggs
6 egg yolks
300 g white sugar
225 g butter
30 g all-purpose flour
235 ml fresh lemon juice
25 g grated lemon zest
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DIRECTIONS:
Preheat oven to 175 degrees C. Grease and flour three 230 mm round cake layer pans.
Combine the cake mix, instant vanilla pudding, milk, vegetable oil and the 3 whole eggs. Mix until blended. Pour batter into the prepared pans.
Bake at 175 degrees C for 25 minutes or until cakes test done. Set aside cakes to cool.
To Make Lemon Cheese Filling: In the top half of a double boiler combine the egg yolks, white sugar, butter or margarine, flour, grated lemon rind and lemon juice. Cook stirring constantly over medium heat until mixture is thick enough to spread. Let cool before spreading between cooled cake layers.
Very good.
517 g yellow cake mix
98 g instant vanilla pudding mix
235 ml milk (substitution of Soy milk allowed)
80 ml vegetable oil
3 eggs
6 egg yolks
300 g white sugar
225 g butter
30 g all-purpose flour
235 ml fresh lemon juice
25 g grated lemon zest
--------------------------------------------------------------------------------
DIRECTIONS:
Preheat oven to 175 degrees C. Grease and flour three 230 mm round cake layer pans.
Combine the cake mix, instant vanilla pudding, milk, vegetable oil and the 3 whole eggs. Mix until blended. Pour batter into the prepared pans.
Bake at 175 degrees C for 25 minutes or until cakes test done. Set aside cakes to cool.
To Make Lemon Cheese Filling: In the top half of a double boiler combine the egg yolks, white sugar, butter or margarine, flour, grated lemon rind and lemon juice. Cook stirring constantly over medium heat until mixture is thick enough to spread. Let cool before spreading between cooled cake layers.
Very good.
