In a bowl, mix the birch sugar with the lemon zest and add the butter. Heat in a bain-marie over a low heat and stir constantly until the butter melts. Beat the eggs well, mix with the lemon juice and add to the mixture of butter and sugar. Heat for 10-12 minutes in a bain-marie stirring occasionally until you get a creamy texture similar to custard. Leave to cool in the fridge for a couple of hours.
Once the cream has cooled, cover the sponge cake and decorate with some berries.
Recipes
Easy sponge cake with lemon cream and berries… in ten minutes!
Ingredients
- Sponge base
- Lemon cream
- A handful of berries
- For the lemon cream:
- 2 lemons
- 1/5 glass of Borges Natura almond drink
- 2 eggs
- 10 g butter
- 100 g birch sugar
Step by step
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Step 1