Lemon Cake with Ladyfinger Biscuits

Start by zesting the two lemons and set aside.  

In a bowl, add the eggs and the refined sugar, beat all the ingredients very well with an electric mixer until foamy. 

Add the wheat flour and the baking powder, mix gently until incorporated. 

Add the lemon zests, keep mixing.  

Add the oil and mix well again.  

Transfer all this batter to an 18cm diameter baking tin greased with butter and flour. 

Take it to a preheated oven at 180°C (350°F) and bake for 35 minutes. 

Meanwhile, squeeze the juice from 3 lemons, transfer all this juice to a saucepan, add the icing sugar and the corn starch, mix well until dissolved. 

Turn the heat to medium-low and keep stirring until thickened. 

Transfer all this cream to a bowl and take it to the fridge, leave it there until nice and cold.  

In another bowl, add the very cold whipping cream and beat with an electric mixer until stiff peaks form. 

Next, gradually add the lemon cream we made and keep beating until combined. 

Transfer this cream to a piping bag and set aside.  

Now, in a bowl, add the water and the lemon juice, mix. Add the icing sugar and mix again.  

Once the cake has baked through and cooled, unmold it and cut off the top.  

Cut it into 3 equal parts, horizontally, just like shown in the video.  

Now, to assemble, place one of the cake layers on a plate and moisten it well with the lemon syrup we prepared, then top it with the lemon whipped cream filling. 

Add the other cake later over the filling and repeat the process.  

Finally, place the last cake layer, moisten it with the lemon syrup and cover the entire cake with the rest of the whipped cream filling. 

Place ladyfinger biscuits all around the edges of the cake and garnish the top with grated coconut to taste. 

Serve.