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Lemon flummery cake recipe
Lemon flummery cake recipe
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Prep Time:
260 minutes
Cook Time:
Total Time:
260 minutes
No-bake lemon and vanilla tart, a delicious and easy treat!
Ingredients:
  • 85g pkt lemon jelly crystals
  • 250ml (1 cup) boiling water
  • 450g rectangular double unfilled vanilla sponge
  • 375ml (1 1/2 cups) thickened cream
  • 150g (1 cup) icing sugar mixture
  • 20g butter, at room temperature
  • 42.00 gm fresh lemon juice
  • Thinly sliced lemon, to serve (optional)
Instructions:
  • Prepare the 20cm square cake pan by lining it with baking paper, ensuring the paper overhangs on two opposing sides. Add a second piece of baking paper in the opposite direction, overhanging the remaining two sides.
  • In a heatproof bowl, combine jelly crystals and boiling water. Stir until dissolved. Let it sit for 5 minutes, stirring occasionally, until slightly cooled. Chill in the fridge for 10-15 minutes, stirring occasionally, until thick and syrupy.
  • Slice the cake horizontally into 2 even layers using a large serrated knife. Trim one layer to fit neatly into the pan with a slight gap along one side. Cut a strip from another piece to fill in the gap. Slice additional pieces of sponge as required to create two more layers and keep them aside.
  • In a large bowl, use electric beaters to whip the cream until soft peaks form. Slowly incorporate the cooled jelly mixture until firm peaks form. Spread half of the mixture over the sponge base, add another layer of sponge, then the remaining mixture, and top with the final sponge layer. Smooth the top, cover with plastic wrap, and chill in the fridge for 4 hours until set.
  • Place the cake on a serving plate and carefully peel off the baking paper. In a bowl, sift icing sugar, then mix in butter and lemon juice until smooth using a spatula. Drizzle the icing over the cake, letting it cascade down the sides. Let it rest for 10 minutes to set before serving.
  • Cut the mixture into squares and serve with lemon, if desired.

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