Lemon and Caramel Cream Cake

Ingredients:
3 eggs
190 grams of granulated sugar
Zest of 1 lemon
10 grams of cornstarch
130 ml of fresh lemon juice
Directions:
Cook: In a saucepan, whisk together eggs, sugar, lemon zest, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens.
Cool: Remove from heat and let it cool completely. The filling will thicken further as it cools.
Assembly:
Layer Cake: Slice the cooled cake horizontally to create layers.
Lemon Filling: Spread a generous amount of lemon filling on the first layer.
Cream Cheese Frosting: Spread a layer of cream cheese frosting over the lemon filling. Place the next layer of cake on top and repeat the layers as desired.
Chill: Refrigerate the cake for at least an hour to set.
Slice into this heavenly cake to discover a luscious combination of sweet and tangy flavors, enveloped in a creamy, velvety texture. It’s a show-stopping dessert that’s sure to impress at any gathering. Enjoy the delightful interplay of flavors and the satisfaction of creating a masterpiece from scratch.