Creative Cake Designs by Naumann & Göbel Verlag

Author:Naumann & Göbel Verlag
Language: eng
Format: epub
Publisher: Naumann & Göbel Verlag
Published: 2015-04-25T04:00:00+00:00

3 To make the lemon ganache, melt the chocolate coating over a bain-marie and stir in the lemon liqueur. Beat the butter until light and fluffy and gradually stir in the coating. Similarly, leave overnight in a cool place.

4 The next day, pre-heat the oven to 165 °C (Gas Mark 3). Grease 3 springform tins (26 cm Ø, 22 cm Ø and 20 cm Ø) with butter. To make each sponge tier, beat the cream cheese, white sugar, brown sugar, butter and vanilla sugar until the mixture becomes creamy. Next, gradually beat in the eggs. Mix the flour and baking powder, spoon into the mixture and combine. Finely grate the coating and stir into the mixture. Fill each cake form with the mixture and bake each cake (one after the other) for 75–90 minutes. Then, leave to cool fully.

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