Citron Joy

Collect all the ingredients.

Preheat the oven

Sift flour & baking powder 2-3 times.

Prepare a round mold.(cover the mold all sides with butter paper also its base).

Make small pieces of crunchy lemon toffee & keep aside.

Cream the butter & powder sugar well then add lemon zest in it & mix well.

Beat the egg until it gets double of its volume then add vanila essence, lemon essence ,yellow colour, green colour, & lemon juice into it & mix well.

Pour egg mixture into the creamed mixture & mix well (adjust taste & colour at this stage colour should be lemon colour & taste should be sweet & tangy).

Add flour into the mixture through sprinkle & mix with cut & fold method u can add water to get droping cinsistency.

Pour this mixture into the mold & bake for 35-40 min on 175degree celcius or until cake bake properly.

After baking keep it aside for cool.

Beat the whipped cream & make it thick. & divide into 3 parts.add crunchy toffee in 1 part. Add lemon yellow & green colour (prepare lemonish colour cream).

Cut the cake top layer then divide it into 2 parts (horizontly).

Take cake base on moving tray & apply the mixtre of toffee & whipped cream then feeze it for 30 min or until cream set.

Take another part in moving tray & apply plain whipped cream & put it on the first base layer then freeze it for 15 min.

Cover tge all edges & sides with plain whipped cream. Then freeze it for 20 min.

Fill colured cream into the piping bag & make sides of the cake & make flower on the center with white cream then place whole jelly toffee upon the flower.

Garnish tge cake with coloured sugar balls then keep it into the freeze before serving.