Creamy Lemon Dessert

Name: Thermomix recipe: Creamy Lemon Dessert
Prep time: 2 h
Cook time: 40 min
Ingredients: 4 eggs; 125 Grams raw caster sugar; 125 Grams Cake flour; 1 Pinch pink salt flakes; 15 Grams butter melted and cooled; 3/4 Batches Lemon Butter (eat the rest with a spoon, go on!!); 600 Milliliters Perfect Whipped Cream; 2 Teaspoons vanilla bean paste; 2 punnets blueberries or other fruit as explained

Serves 6-10 Prep Time 2 hours Cook Time 40 minutes Rated: Print

Videos

This is an assembly job Make all the components then just assemble the night before you wish to serve it as it does benefit from a little resting time

This is such a quick and simple dessert to make using leftover sponge cake, if that is a thing in your house? But we do have a recipe here for the sponge cake as well. Of course you could buy a good ole cheapie sponge cake and have it handy as well.

You will be surprised by how quickly this comes together and you really could use any fruit you have that is a little bit tart, think blueberries, strawberries, nectarines or peaches. You could also fold through some raspberry coulis!

This goes a long way, isn't as fiddly as trifle or cheesecake and can be made in advance as it does benefit from the flavours all coming together and having a little time together.

Try some of our other uses for the sponge cake if you wish:

Victoria Sponge Cake

New York Cheesecake

Boozy Vanilla Sponge Truffles

Aussie (G)Lamingtons with Cream and Strawberry Jam

Pink Lamington Cake

Heaven and Hell Bombe Alaska

Need

The Sponge Cake
4 eggs
125 Grams raw caster sugar BUY
125 Grams Cake flour Recipe
1 Pinch pink salt flakes BUY
15 Grams butter melted and cooled BUY
The Rest
3/4 Batches Lemon Butter (eat the rest with a spoon, go on!!) Recipe
600 Milliliters Perfect Whipped Cream Recipe
2 Teaspoons vanilla bean paste BUY
2 punnets blueberries or other fruit as explained

Do

1: Preheat the oven to 170°C and place rack into the centre of the oven. Butter and line the base of a 21cm cake tin or similar capacity square tin.
2: Place eggs and sugar into the Thermomix bowl and whip 8 min/37°C/butterfly/speed 3/MC off.
3: Add half the flour and salt to the Thermomix bowl and incorporate 6 sec/Interval/dough setting.
4: Pour in the melted butter then add the second half of the flour. Incorporate 10 sec/Interval/dough setting. Finish combining by gently folding with a silicone spatula.
5: Pour batter into prepared tin and bake 25–30 minutes or until golden and springing back when touched in the centre.
6: Cool sponge in tin on a cooling rack until completely cold. Remove from tin and cut into cubes.
7: Meanwhile make the Lemon Butter and when you are ready to assemble, whip the cream with plenty of vanilla bean paste to taste.
8: To assemble, dollop the bottom of your serving bowl with plenty of the whipped cream. Add spoonfuls of the cold lemon butter and a few sponge cubes, then lastly a few blueberries.
9: Repeat this process until all the cake is used. You will need it all. Refrigerate until serving.

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!