Crème-fraîche ring cake with lemon syrup
very easy
20 mins
20 mins
Ingredients
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp 1 1⁄2 Cup (approx. 150 g each)
- 7-10 Tbsp Fresh cream
- 1 package Vanilla sugar 2 1⁄2 Cup of sugar (approx. 160 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp 6 eggs (Gr. M)
- 7-10 Tbsp 1 1⁄2 Cup (à approx. 150 ml) neutral oil (e.g. sunflower oil)
- 1 (approx. 130 g) beaker flour
- 2 Cup of common wheat semolina (approx. 140 g each)
- 1 (approx. 70 g) cup + 1 tablespoon grated coconut
- 1 package Baking Powder
- 0?$? Lemons
- 7-10 Tbsp aluminium foil, wooden skewer
Directions
- 1
Grease a ring cake tin (approx. 2.5 l capacity) well and dust with flour. Put crème fraîche in a bowl. Rinse the crème fraîche cup, dry well and use as a measuring cup.
- 2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
- 3
Vanilla sugar, 1 1⁄2 Place a cup of sugar, 1 pinch of salt and eggs in a bowl. Whisk with the whisk of the mixer until thick and creamy. Add oil and crème fraiche and stir in.
- 4
Mix flour, semolina, 1 cup of grated coconut and baking powder, add to the crème fraîche mixture, stir in. Pour the dough into the tin and bake in a hot oven for about 50 minutes. After approx. 35 minutes baking time, cover with aluminium foil if necessary.
- 5
Remove the ring cake from the oven and let it cool in the mould for about 20 minutes.
- 6
In the meantime, squeeze lemons for the syrup and measure out approx. 160 ml. Bring 1 cup of sugar and lemon juice to the boil, simmer for 2-3 minutes. Turn the cake out of the tin onto a cake rack. Place on a cake plate or large plate.
- 7
Prick more often with a skewer. Drip hot syrup slowly and evenly over the cake. Sprinkle with 1 tablespoon of coconut flakes.
Nutrition Facts
340 kcal
36 g
18 g
5 g
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