Gâteau de Pâques au lemon curd et aux fruits rouges frais

Ingrédients

• 4 eggs
• 150 g caster sugar
• 150 g self-rising flour
• 1 tsp baking powder
• 80 g butter, melted
• 2 tbsp lemon juice
• For the lemon curd: 3 lemons (zest and juice)
• 150 g sugar
• 3 eggs
• 80 g butter, diced
• 300 ml heavy cream
• 1 tbsp powdered sugar (plus extra for dusting)
• 200 g mixed fresh berries (strawberries, raspberries, blueberries)

Préparation

1. 1

   Preheat the oven to 175°C. Line a 22 cm springform pan with baking paper and lightly butter the sides.Beat the eggs with the sugar in a large bowl until light and pale yellow; this takes about 5 minutes with a mixer.Sift the flour and baking powder over the egg mixture and fold gently so you keep the air in.Add the melted butter and lemon juice and fold gently through the batter once more.Pour the batter into the springform pan and bake the cake for 25 to 30 minutes until a skewer comes out clean. Let the cake cool completely on a cooling rack.Meanwhile make the lemon curd: put the lemon juice, lemon zest, sugar, eggs and butter in a small saucepan over low heat. Stir continuously with a whisk until the mixture thickens, about 8 to 10 minutes. Remove from the heat and let cool.Whip the cream until stiff with one tablespoon powdered sugar. Slice the cooled cake horizontally in half and spread the bottom layer generously with lemon curd and half of the whipped cream.Place the top layer back on, spread with the remaining whipped cream and top with fresh berries. Dust with a little powdered sugar for a festive finish.Cut the cake into slices and serve each portion in a small bowl for a beautiful Easter table presentation.