Mini Pound Lemon Cake filled with KitKat® Spread
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Ingredients
Ingredients Cake:
- 200g eggs
- 240g sugar
- 190g flour all purpose
- 4g baking powder
- 120g liquid cream
- 80g butter
- 2 lemon zest
Ingredients Syrup:
- 85g sugar
- 185g water
- 100g lemon juice
Ingredients for the filling and topping the Cake:
- 240g KitKat® spread
Preparation
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1Make the syrup: put the sugar, water and lemon juice to boil, then set aside in the fridge.
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2For the cake, mix the eggs with the sugar, add the flour and the baking powder, then the cream and the melted butter with the lemon zest. Pour into mini silicone moulds. Bake at 165°C for 18 minutes.
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3Brush the cakes with syrup once taken out of the oven.
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4Assembly: Make 3 holes at the bottom of the cake and fill it with KitKat® Spread by using a pipping bag (about 8g/hole, 24g/cake). Repeat the operation for each cake.
