Mouthwatering Triple Layer Lemon Cream Cake Recipe

Mouthwatering Triple-Layer Lemon Cream Cake That Wows

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Separate egg yolks and whites. Place the egg whites in the freezer until tiny ice crystals form, about 15 minutes.
Heat whole milk and unsalted butter in a double boiler until the butter melts. Remove from heat, sift in the cake flour and whisk until smooth. Add the egg yolks and keep the mixture warm.
Whip the frozen egg whites with granulated sugar and fresh lemon juice until soft peaks form.
Fold ⅓ of the whipped egg whites into the yolk batter, then pour this mixture back into the remaining egg whites. Gently fold until just combined.
Preheat your oven to 150°C (300°F). Line a 28×28×2.6 cm baking pan with parchment paper. Pour in the batter and spread it evenly. Bake for 30 minutes, or until golden brown.
Whip heavy cream with sugar until stiff peaks form for the frosting.
Assemble by placing the first cake layer on a serving plate. Spread whipped cream over the top, pipe a border, and fill with lemon curd. Repeat with the second layer.
Apply a thin crumb coat of whipped cream over the entire cake. Refrigerate for 15 minutes to set.
Soak gelatin sheets in cold water for 5-7 minutes. Squeeze out excess water.
Heat heavy cream in a microwave-safe bowl. Pour the hot cream over the white chocolate chips, let sit for 2 minutes, then whisk until smooth.
Pour the glaze evenly over the chilled cake and chill for 10-15 minutes to set.
Top with freshly grated lime zest, slice, and serve.