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Lemon cream diamonds




Source of Recipe


australian women's weekly


List of Ingredients




500g packet buttercake mix
300ml thickened cream, whipped
Lemon butter
2 eggs
1/3 cup sugar
2 teaspoons grated lemon rind
60ml (¼ cup) lemon juice
2 tablespoons water
60g butter, chopped


Recipe



Make cake mix according to instructions on packet. Pour into greased and lined Swiss roll tin (base measures 25em x 30cm), bake at 180°C for 30 minutes or until golden brown. Turn onto wire rack to cool; refrigerate until cold. Split cake in half horizontally with sharp knife, spread bottom half of cake with Lemon Butter and cream, replace top. Refrigerate covered for at least 30 minutes. Use sharp serrated knife to cut into diamond shapes. Dust tops with sifted icing sugar just before serving. Decorate with sliced strawberries, if desired.
Lemon butter: Beat eggs and sugar together with fork until well combined. Add lemon rind and juice, water and butter. Place in top of double saucepan or in a bowl over hot water, stir over simmering water for about 10 minutes or until mixture thickens slightly, cool, refrigerate before using.