Lemon cream cake - Gräddtårta med citron

LEMON CREAM CAKE
Gräddtårta med citron

1 cake, approx 15 pieces

Layers:

3 eggs
2/3 cup sugar
1/3 cup flour
1/3 cup potato starch
1 teaspoon baking powder

Filling and decoration (lemon curd crème):

1 ¼ cup heavy cream
1 can lemon curd, approx 10 oz
1 ¼ cups fresh or frozen berries + sugar 
or 2/3 cup lightly sweetened jam

Decoration:

half of the lemon curd crème
yellow colouring (optional)
approx 3½ oz apple jelly
1 ¼ cups heavy cream
fresh or frozen berries

Beat eggs and sugar until fluffy. Mix flour and potato starch with baking powder and turn this into the batter. Pour in a greased, floured, round baking pan, diameter approx 9 inches. Bake on a rack in the lower part of the oven at 350F for about 30 minutes. Let cool on a rack, then split in 3 layers.

Beat the cream for the filling until firm. Mix it with the lemon curd. Spread half of the crème between two of the layers. Spread mashed fresh or frozen berries between the two last layers.

If you think it’s necessary, colour the remaining lemon curd crème with some yellow colouring. Spread the crème around the edges and on top of the cake. Melt the apple jelly in a saucepan on low heat, then brush it in a thin layer on top of the cake.

Beat the cream for the decoration until stiff and foamy. Pipe it on the sides of the cake. Decorate with berries. If you use frozen ones you should not put them on until just before serving.

Enjoy!

Bella