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LOCATION: Recipes >> Cake Recipes >> Lemon Cream 02

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Lemon Cream Diamonds

1 packet buttercake mix, (500 g )
300 ml thickened cream, whipped
Lemon butter
2 eggs
1/3 cup sugar
2 teaspoons grated lemon rind
60 ml lemon juice, (1/4 cup)
2 tablespoons water
60 g butter, chopped

Make cake mix according to instructions on packet. Pour into greased
and lined Swiss roll tin (base measures 25em x 30cm), bake at
180=B0C for 30 minutes or until golden brown. Turn onto wire rack
to cool; refrigerate until cold. Split cake in half horizontally
with sharp knife, spread bottom half of cake with

Lemon Butter and cream, replace top. Refrigerate covered for at
least 30 minutes. Use sharp serrated knife to cut into diamond
shapes. Dust tops with sifted icing sugar just before serving.
Decorate with sliced strawberries, if desired.

Lemon butter: Beat eggs and sugar together with fork until well
combined. Add lemon rind and juice, water and butter. Place in top
of double saucepan or in a bowl over hot water, stir over simmering
water for about 10 minutes or until mixture thickens slightly,
cool, refrigerate before using. Makes 20.

To freeze: Cakes can be made, cooled, left unfilled wrapped in
freezer wrap and frozen for up to 2 months.


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