Ingredients:
For the biscuit:
200 g flour
200 g sugar
4 eggs
100 ml milk
100 g butter
2 tsp. leavening agent
1 tsp. vanilla extract
1 tbsp dried lavender flowers
For the lemon cream:
200ml cream 33%
200 g cream cheese
100 g icing sugar
Juice and zest of 2 lemons
1 tsp vanilla extract
For the soak:
Juice of 1 lemon
2 tbsp. sugar
For decoration:
Icing sugar
Dried lavender flowers
Preparation:
Biscuit:
In a small saucepan, heat the milk with the lavender flowers until boiling, then remove from the heat and leave to infuse for 10 minutes. Strain the milk, removing the flowers.
Beat the eggs with the sugar until puffy and light in colour.
Melt the butter and add to the egg mixture along with the vanilla extract and lavender milk and stir.
Sift in the flour and baking powder and gently mix into the egg mixture.
Pour the batter into an oiled mould and bake at 180°C for about 25-30 minutes until golden. Cool and cut into two shortcakes.
Lemon cream:
Beat the cream cheese with the icing sugar until smooth.
In a separate bowl, whisk the cream to soft peaks.
Gently incorporate the whipped cream into the cream cheese.
Add lemon juice, zest and vanilla extract and mix until smooth.
Soaking:
Mix lemon juice with sugar until dissolved.
Assembly:
Soak both shortcakes in the lemon syrup.
Brush one crust with lemon cream, cover with the second crust and cover with the remaining cream on top and sides.
Put the cake in the fridge for at least 2 hours to soak.