birthday buffer: lemon cake
easy
90 mins
90 mins
Ingredients
- 1 glass (720 ml) Cherries
- 300 g butter or margarine at room temperature
- 1 package Vanillin sugar
- 300 g Sugar
- 5 Eggs (size M)
- 350 g Flour
- 1 package Baking Powder
- 8 TABLESPOONS fresh squeezed lemon juice
- 250 g Icing sugar
- 1 Protein (size M)
- 7-10 Tbsp silver beads of love
- 7-10 Tbsp red food colouring
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp small freezer bag
Directions
- 1
Drain the cherries in a sieve. Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir alternately with lemon juice into the dough. Dust the cherries with a tablespoon of flour.
- 2
Pour the dough into the greased, flour-spread ring cake tin (2.5 litres capacity). Spread the cherries evenly throughout the cake. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Take the cake out of the oven and let it rest for about 10 minutes. Turn out of the tin and let it cool down on a cake rack. Sift icing sugar for the icing. Stir egg whites, icing sugar and 1-2 tablespoons of water with the whisk of the hand mixer until smooth. Spread the icing, except for 1 tablespoon, over the cake. Decorate the cake with silver beads. Colour the remaining icing pink with food colouring.
- 3
Sift icing sugar for the icing. Stir egg whites, icing sugar and 1-2 tablespoons of water with the whisk of the hand mixer until smooth. Spread the icing, except for 1 tablespoon, over the cake. Decorate the cake with silver beads. Colour the remaining icing pink with food colouring. Pour into a freezer bag and cut off a small corner. Spray a small pink ribbon on the cake and let it dry
- 4
2 hours waiting time
Nutrition Facts
400 kcal
55 g
18 g
5 g
More Delicious Recipes
