Lemon Monkey Cake Recipe

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round baking pans.

In a large saucepan, combine light rum, water, juice of lemonade and sugar. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Allow rigor to thicken.

Remove from heat and stir in boiling water and lemon gelatin. pour mixture into the prepared pans.

Bake in preheated oven for 10 minutes, before removing from sides of the oven. Cool completely before turning onto a wire rack to cool completely.

In a small bowl, beat the peach preserves and lemon zest. Stir fruit into chilled custard. Pour lemon slice over the fruit. Pour lemon juice into a separate bowl and stir into the ground rum mixture.

Beat the egg, sugar and lemon zest in a large bowl. Fold into the liqueur mixture. Stir in banana and grape rind. Ricotta cheese, crushed pineapple and cream cheese if desired should sit in the center for crepe pops.) Spoon custard layer over chilled custard and spread jelly into the center of each pan. Continue layers at this stage. Serve at room temperature if desired. Garnish each cake with remaining fruit slices and fruit pieces, if desired. Bring a small pot of boiling water to a boil, add custards and immediately remove from heat. Let cool completely before glazing.

In a large bowl, mix banana mixture and grape rind syrup. Beat egg mixture briefly into the fruit mixture. Beat the crushed pineapple and cream cheese into the fruit mixture. Whip cream cheese until stiff peaks form. Spread egg mixture on top of custards. Sprinkle cream cheese mixture evenly over whipped cream. Serve ice cream topped with lemon peel.