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Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Instructions
Step 1: Prepare the Lemon White Chocolate Cream
Mix the eggs and sugar: In a medium-sized bowl, whisk together the eggs and sugar until the mixture becomes pale and creamy. This step ensures a smooth custard base.
Add cornstarch: Gradually sift in the cornstarch while whisking continuously. This will help thicken the cream without creating lumps.
Incorporate milk: Heat the milk in a saucepan over medium heat until it starts to steam, but do not let it boil. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
Cook the custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly with a whisk or spatula. Once it thickens to a pudding-like consistency, remove it from the heat.
Add lemon and chocolate: While the cream is still hot, stir in the zest and juice of one lemon, along with the white chocolate. Mix until the chocolate melts completely and the cream is smooth.
Step 2: Assemble the Cake
Layer the wafer rolls: In a rectangular or circular dish, arrange a single layer of wafer rolls, aligning them neatly to form the base.
Spread the cream: Pour a portion of the warm cream over the wafer rolls, spreading it evenly to ensure all rolls are coated.
Repeat the layers: Continue layering the wafer rolls and cream until all the ingredients are used, finishing with a layer of cream on top.
Chill the cake: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the wafer rolls to soften slightly and absorb the cream, creating a cake-like texture.
Step 3: Serve and Enjoy
Once chilled, remove the cake from the fridge and garnish with additional lemon zest, grated white chocolate, or fresh berries for an elegant touch.
Slice and serve cold.
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