Lemon White chocolate mini cake: Mini size with a lot of happiness

 You know that I can't stay away from my oven, hehe, even I still don't want to move myself, I still want to bake.

It's one of my hobbies that I can't stop doing (actually I started to realize that I have TOO MUCH hobbies, I don't have enough time to do my job properly, ^^"), and don't ask me about my hobbies because it's a long long list.
Lately I have a problem that my family can't finish my creation as fast as I want, haha, I know that they need some times to rest but I want to bake everyday!!!!! So, I try to bake mini size of everything instead. Like this cake it's so small and because of its size no one feels guilty after eating it (my plan is success ^^). I always believe that we need to enjoy all the things that we love and desserts, cakes or cookies are not bad at all if you don't eat too much them. So bake it, enjoy it and sharing it with your friends, don't stop doing the thing that you make you happy. I once heard that it will be great if you can do something that you love one thing per day, so no matter how busy you are don't forget that your mind and body need a time to rest. And today I suggest going into a kitchen, and baking a cake with me, you will get delicious cake and relaxing time as a reward.

Lemon White chocolate mini cake

Make 14x11 cm cake

Lemon Cake

60g ................................ Unsalted butter

60g ................................ Granulated sugar

........................................ A pinch of salt

1 ..................................... Egg

60g ................................ All purpose flour

16g ................................. Almond powder

1tsp ............................... Baking powder

1/2tsp ........................... Lemon extract

2tsp ............................... Lemon juice

1/4tsp ........................... Lemon zest

1tbsp ............................. Milk

Lemon buttercream

15ml .............................. Lemon juice

10ml .............................. Water

90g ................................ Granulate sugar

1 ..................................... Egg

125g ............................... Unsalted butter

......................................... A pinch of salt

......................................... Yellow food coloring (optional)

......................................... White chocolate, grated 

Preheat the oven to 180°C

Line the 14x11 cm baking tin with baking paper.

Sift the flour and the baking powder together 

Beat the butter with the granulated sugar, lemon zest and salt until fluffy and light in color, add egg and lemon extract then beat until combine.

Pour the flour mixture and almond powder into the bowl and fold to combine.

Pour lemon juice, and milk into the bowl, fold to combine.

Put the batter into the prepared pan.

Bake for 20-25 minutes or until the top is spring when touch lightly, and a toothpick insert into the center come out clean.

Let it cool on a wire rack, the cake is very soft so be careful.

 1. In a sauce pan, put the sugar, lemon juice and water and bring to boil over medium low heat.
When the syrup reaches 100°C, start whisking the egg.


 2. The syrup is ready when it reaches 115°C; pour it over the egg  and continue whisking until cold.
Add salt and beat to combine, then add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporate, add food coloring if using.

When the cake cool completely, cut into small pieces and cover the cake with lemon buttercream and grated white chocolate.

Lemon White chocolate mini cake: Mini size with a lot of happiness