Discodip lemon pie

Name: discodip lemon pie
Cook time: 45 min
Total time: 345 min
Yield: 16
Ingredients: 250 g unsalted butter soft, extra to grease; 225 g fine cristalsugar; 5 medium sized egg; 275 g self raising flour; 1 lemon; 125 g sour cream; 1 tray rainbow fantasy; 400 g fresh cream cheese; 100 g lecurd

Homemade cake with sour cream, rainbow fantasy, monchou and lemon curd.

Ingredients

Kitchen Stuff

1 hand mixer
2 round spring shape (Ø 18 cm)
1 baking paper
1 protuberance heart

Directions

Preheat the oven to 170 ° C.
Put the soft butter in a bowl together with the sugar and a pinch of salt.
Beat with a mixer in 5 minutes to an airy mixture.
Then add 1 to 1 eggs. Only add another egg if the previous one is completely included.
Sift the self-raising flour above the mixture and slowly fold it through.
Clean the lemon. Grate the yellow skin of the lemon over the batter and squeeze out the fruit.
Mix the lemon juice with the batter, together with the sour cream.
Mix the large colored bread and roll the colored sprinkles from the rainbow fan spreader through the batter.
Clamp a piece of baking paper on the bottoms of the spring shapes and grease the edges well.
Divide the batter over the springforms and fry the cakebooms in the middle of the oven for about 45 minutes until it is golden brown and done.
Remove from the oven and allow to cool completely in 2 hours. Cut away the outer edge of the cake bottoms so that the speckled inside becomes visible.
Beat the fresh cream cheese with the blender to a smooth mass with a mixer.
Brush 1 cake base with ¾ of the fresh cream cheese, place the second cake layer upside down, so that the flat side is up.
Press until the fresh cream cheese protrudes slightly. Smooth the sides with a spatula.
Brush the top of the cake with the rest of the fresh cream cheese.
Put a heart-shape in the middle of the cake and sprinkle the cake with the sprinkles from the spreader around the heart.
Take the heart shape from the cake again.