Cranberry and lemon cream cake
40 mins
40 mins
Ingredients
- 3 Eggs (M)
- 100 g Sugar
- 1 package Vanillin sugar
- 120 g Flour
- 1 TEASPOON Baking Powder
- 20 g melted butter
- 10 sheets white gelatine
- 3 Organic lemons
- 100 g Sugar
- 500 ml Whipped cream
- 100 g dried cranberries
- 1 package Cake glaze (red)
- 250 ml Cranberry nectar
- 30 g dried cranberries
Directions
- 1
Beat the eggs with sugar and vanilla sugar for 3 minutes with the whisk of the hand mixer until thick and frothy. Mix flour with baking powder, sieve over it and stir in. Finally stir in butter. Line the bottom of a springform pan (26 cm diameter) with baking paper.
- 2
Pour in the dough. Bake in the preheated oven at 180 degrees (gas: level 2-3, fan oven: 160 degrees) for about 20 minutes. Let the cake base cool down.
- 3
Soak gelatine in cold water for 5 minutes. Grate lemon peel, squeeze lemon juice. Boil lemon juice (approx. 150 ml) with sugar for 3 minutes until bubbly. Dissolve the gelatine in it.
- 4
Whip the cream until stiff. Stir in lemon syrup in a thin stream. Chill briefly.
- 5
Roughly chop the cranberries and stir into the cream together with the lemon peel. Remove the cake base from the tin and place it on a cake plate. Close a cake ring around it. Spread lemon cream on top.
- 6
Place in the refrigerator for 3-4 hours.
- 7
Prepare cake glaze with cranberry nectar according to instructions. Allow to cool a little. Spread the cranberries on the lemon cream and pour the glaze on top. Chill the cake for 30 minutes before cutting.
More Delicious Recipes
