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A rich, lemony cake that makes a perfect entertaining dessert. Serve at a special occasion or a summer dinner party.
Per serving: 906kcals, 66.9g fat (31.7g saturated), 12.8g protein, 65.5g carbs, 49.2g sugar, 0.8g salt
To freeze: make up to the end of step 3. Wrap in cling film, then foil, and freeze for up to 1 month. Defrost overnight in the fridge and continue with the recipe.
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I thought there is too much sugar in this but made it anyway. There is and it turned out like biscuit. With so much soft cheese in the icing it would never stiffen. Luckily I started with icing sugar and lemon curd. A spoon full of mascarpone was enough to make the right texture icing.
Artisan Chocolate Workshop
nice one i want it
Excellent recipe and temptingly displayed!
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