Delia smith's glazed layer cake with lemon curd

Preheat the oven to 170 ° C.

Lightly grease the baking molds and cover the bottoms with parchment paper.

Sift the flour and the baking powder (high) over a large mixing bowl. Grate the yellow skin of the lemon and squeeze out the fruit.

Add the spreadable butter, cane sugar, eggs, lemon zest and 1 tbsp lemon juice and mix with a mixer in approx. 1 min. Until smooth, creamy.

Spread the batter over the baking molds, smooth the top with the convex side of a spoon and bake in the middle of the oven for about 25 minutes.

Remove from the oven, leave for approx. 30 sec. rest. Loosen the cakes with the palette knife all around the edge and pour on the cake rack. Remove the baking paper.

Now put the other cake rack on it, without pressing it, and turn both cakes over so that the tops are on top.

Grate the yellow skin of the lemons for the lecrates and press the fruit.

Mix the lemon zest and cane sugar in a bowl. Beat 1 tbsp lemon juice with the eggs and pour over the lemon sugar.

Add the butter in small cubes and hang the bowl over a pan of soft boiling water. Ensure that the bowl does not touch the water (au bain-marie).

Stir occasionally until the mixture is thick, which takes about 20 min. Turn aside and let cool.

Cut the cooled cakes horizontally in half with a sharp knurled knife.

Keep 2 teaspoons separate for the garnish. Brush 1 pie half with leces.

Put another half on it and also brush it with leces. Do the same with the third half of the cake and put the last half pie on it.

Spatula the separated leces by the mascarpone.

Brush the top of the cake with this and then gently brush the edges.

Grate the yellow skin of the lemon.

Sprinkle the top of the cake with lemon zest just before serving. Bon appétit! .