Layered lemon cake jars
PrintIngredients
- Cream cheese icing125 g butter, softened130 g icing sugar, sifted500 g plain cream cheese2 tsp fresh lemon juiceLemon syrup250ml water200g sugarjuice and zest of 1 lemon2 x 300g ready-made Madeira loaf cakes, cut into 1.5 cm thick rounds which fit in the desired jars250 ml lemon curd
Instructions
1. For the icing, cream the butter and sugar together and then lightly whisk in the cream cheese, ensuring you do not overmix as the mixture can easily split. Mix in the lemon juice.
2. For the lemon syrup, heat the water, sugar, lemon juice and zest together until the sugar has dissolved. Remove from heat and allow to cool.
3. To finish, place a slice of cake on the bottom of the glasses and sprinkle with lemon syrup. Add a layer of fresh cheese icing. Add 2 teaspoons lemon curd and repeat the whole process once (i.e. slice of cake, lemon syrup, cream cheese - no second layer of lemon curd is required, otherwise the dessert can become too acidic).
4. Garnish with lemon peel and fresh mint and cover with lids. Serve cold or at room temperature.