Cloverleaf cake

Name: Cloverleaf cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 7-10 Tbsp peel and juice of 2 untreated lemons; 250 g Butter or margarine; 250 g Sugar; 7-10 Tbsp Salt; 5 Eggs (size M); 250 g Flour; 250 g Cornstarch; 1 package Baking Powder; 175 g + 1 tablespoon icing sugar; 1 Protein (size M); 7-10 Tbsp green food coloring; 7-10 Tbsp possibly some splashes of lemon juice; 75 g Marzipan raw mass; 7-10 Tbsp Fat and flour; 7-10 Tbsp Icing sugar; 1 Freezer bag

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

7-10 Tbsp peel and juice of 2 untreated lemons
250 g Butter or margarine
250 g Sugar
7-10 Tbsp Salt
5 Eggs (size M)
250 g Flour
250 g Cornstarch
1 package Baking Powder
175 g + 1 tablespoon icing sugar
1 Protein (size M)
7-10 Tbsp green food coloring
7-10 Tbsp possibly some splashes of lemon juice
75 g Marzipan raw mass
7-10 Tbsp Fat and flour
7-10 Tbsp Icing sugar
1 Freezer bag

Directions

1
Wash the lemons and grate them dry. Finely grate the peel. Squeeze the juice. Whip the fat, sugar, lemon zest and 1 pinch of salt with the whisk of the hand mixer until thick and creamy. Stir in the eggs one by one. Mix flour, starch and baking powder.
2
Alternately stir in the lemon juice. Grease a clover shape (2.5 litres capacity) and dust with flour. Fill in the dough and smooth it down. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. Remove the cake from the oven and place it on a cake rack. Leave to rest for 10 minutes, turn out of the tin and let it cool down (approx. 2 hours). Sieve 175 g icing sugar into a bowl, add egg white and mix to a thick icing. Take off 1-2 tablespoons and fill into a freezer bag. Colour the remaining icing green with food colouring. Stir lemon juice a little thinner with a few squirts if the icing is too thick. Cover cake with icing and let it dry for about 45 minutes.
3
Sieve 175 g icing sugar into a bowl, add egg white and mix to a thick icing. Take off 1-2 tablespoons and fill into a freezer bag. Colour the remaining icing green with food colouring. Stir lemon juice a little thinner with a few squirts if the icing is too thick. Cover cake with icing and let it dry for about 45 minutes. In the meantime knead marzipan and 1 tablespoon of icing sugar. Colour green with food colouring. Roll out marzipan on icing sugar and cut out 8-10 cloverleaves (4 cm Ø). Cut a small corner from the freezer bag. Paint the grain of the clover leaf with white cast. Decorate the cake all around with marzipan cloverleaves
4
In the meantime knead marzipan and 1 tablespoon of icing sugar. Colour green with food colouring. Roll out marzipan on icing sugar and cut out 8-10 cloverleaves (4 cm Ø). Cut a small corner from the freezer bag. Paint the grain of the clover leaf with white cast. Decorate the cake all around with marzipan cloverleaves
5
2 1/2 hours waiting time