Crème-fraîche ring cake with lemon icing

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 20
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp 1 1⁄2 Beaker (ca. 150 g) Crème fraîche
  • 1 package Bourbon vanilla sugar
  • 7-10 Tbsp 2 1⁄2 Beaker (ca. 160 g)
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Salt
  • 6 Eggs (Gr. M)
  • 7-10 Tbsp 1 1⁄2 Beaker (à approx. 150 ml) neutral oil
  • 1 (approx. 130 g) beaker flour
  • 2 Cup of common wheat semolina (approx. 140 g each)
  • 1 (approx. 70 g) Mugs
  • 7-10 Tbsp Coconut flake
  • 1 package Baking Powder
  • 0?$? Lemons
  • 1 Wood skewer

Directions

  1. 1

    Grease a ring cake tin (approx. 22 cm Ø; approx. 2.5 l capacity) well and dust with flour. Put the crème fraîche in a bowl. Wash the crème fraîche cup, dry well and use as a measuring cup.

  2. 2

    Vanilla sugar, 1 1⁄2 Place a cup of sugar, 1 pinch of salt and eggs in a bowl. Whip until thick and creamy with the whisk of the mixer. Add oil and crème fraîche and stir in.

  3. 3

    Mix flour, semolina, grated coconut and baking powder. Add to the cream-fraÎche mixture and stir in.

  4. 4

    Fill the dough into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 50 minutes (if necessary, cover with aluminium foil after approx. 35 minutes). Leave to cool in the mould for approx. 20 minutes.

  5. 5

    For the syrup, squeeze lemons, measure out approx. 160 ml juice. Boil up 1 cup of sugar and lemon juice. Simmer for 2-3 minutes. Turn the cake out of the tin onto a cake plate or a large plate.

  6. 6

    Prick more often with a wooden skewer. Drip hot syrup slowly and evenly over the cake.

Nutrition Facts

KCAL
340 kcal
CARBS
36 g
FATS
18 g
PROTEINS
5 g