Blitz butter cake with sugar icing

Name: Blitz butter cake with sugar icing
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 250 g lactose-free whipped cream; 250 g + 3 tablespoons sugar; 375 g Flour; 1 package Baking Powder; 4 Eggs (size M); 100 g lactose-free butter; 75 g Hazelnut flakes; 100 g Icing sugar; 1 TABLESPOON Lemon juice; 7-10 Tbsp Grease; 7-10 Tbsp small freezer bag

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

250 g lactose-free whipped cream
250 g + 3 tablespoons sugar
375 g Flour
1 package Baking Powder
4 Eggs (size M)
100 g lactose-free butter
75 g Hazelnut flakes
100 g Icing sugar
1 TABLESPOON Lemon juice
7-10 Tbsp Grease
7-10 Tbsp small freezer bag

Directions

1
Put the cream into a mixing bowl and beat it half stiff with the whisk of the hand mixer, pouring in 250 g sugar. Mix flour and baking powder and fold in. Stir in the eggs one by one. Smooth the mixture on a greased fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. In the meantime melt butter.
2
After about 10 minutes of baking time, pour the liquid butter over the cake. Sprinkle with hazelnut flakes and 3 tablespoons of sugar and finish baking. Take the cake out of the oven and let it cool down. Stir icing sugar and lemon juice until smooth. Pour the icing into a freezer bag, cut off a small corner and draw strips over the cake. Cut the cake into pieces
3
Waiting time approx. 45 minutes