‘Pimp My Sponge’ with Lemon Curd, Blueberries and Almonds

dish.co.nz

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

You can make life even easier by using store-bought lemon curd if you don’t have time to make your own (fabulous as it is…).

subheading: LEMON CURD:

¾ cup caster sugar

110 grams butter, chopped into chunks

finely grated zest 1 lemon

¾ cup freshly squeezed lemon juice

1 teaspoon cornflour

3 fresh eggs (ideally organic and free range), size 7

subheading: CITRUS SUGAR SYRUP:

½ cup caster sugar

⅓ cup water

⅓ cup lemon juice

finely grated zest 1 lemon

2 tablespoons Limoncello

subheading: CREAM TOPPING:

2 cups cream

150 grams sour cream

¼ cup icing sugar

finely grated zest 1 lemon

subheading: TO ASSEMBLE:

2 store-bought sponges

¼ cup lightly toasted slivered almonds

2 cups fresh berries (I used blueberries)

Directions at dish.co.nz

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