Lemon and Almond Sponge Cake with White Chocolate Chards
Lovely to have my cake featured in the monthly souschef.co.uk whats cooking blog.
I used used 1.5kg of white chocolate couverture to make this stunning two-tier cake. Underneath the chocolate is a very lemony sponge made with ground almonds, soaked with a lemon syrup and filled with lemon buttercream.
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