Ingredients
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1 Basic Sponge Cake
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80 ml store-bought Lemon
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125 ml fresh Cream
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1 heaped tablespoon Icing Sugar
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30 ml Granadilla Pulp
Directions
Steps
|
1
Done
|
Sandwich the two sponge layers generously with the lemon curd. |
|
2
Done
|
Whip the cream until stiff-peak stage be careful not to overbeat. Top the cake with the whipped cream. |
|
3
Done
|
Mix the icing sugar with the granadilla pulp and drizzle carefully over the whipped cream topping. Serve right away. |
