Nothing beats a zesty cake in summer, so that’s exactly what I’ve created: the ultimate lemon cake, with 5 layers of lemon!
It’s light and refreshing, with textures that go from crisp to creamy to airy, and the bright lemon is perfectly balanced by a delicate hint of almond.
I also love this sweet design with its chocolate butterflies – it gives the cake a truly summery feel.
Want to learn how to create layered entremet cakes like this one? Check out my new online course for home bakers, “Master Entremet Cakes at Home” here, where I guide you through all the essential entremet layers and techniques from start to finish, right in your own kitchen.
Inside the course, I share the 5-step formula I use for every cake I make: Cake Base, Crunch, Creamy Element, Mousse, and Decoration.
You’ll also explore Recipe Development & Cake Designing and receive a PDF Troubleshooting Guide for every cake layer – everything you need to start creating stunning entremet cakes at home.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
Day 1
Biscuit Base:
- 150 g digestive biscuits
- 75 g butter
- a pinch of salt
- Blend the biscuits into crumbs in a blender.
- Melt the butter over medium heat, remove the pot from the heat, and mix the butter with the biscuit crumbs and salt.
