Filled lemon cake

Name: Filled lemon cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 3 Eggs (size M); 150 g Icing sugar; 2 TABLESPOONS Lemon juice; 175 ml Oil; 175 ml Egg liqueur; 100 g Flour; 50 g Cornstarch; 1/2 package Baking Powder; 1 TEASPOON grated lemon peel; 1 Peach; 5 Strawberries; 250 g Whipped cream; 1 (72,5 g) Bag of paradise cream "lemon flavor"; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fruits; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

3 Eggs (size M)
150 g Icing sugar
2 TABLESPOONS Lemon juice
175 ml Oil
175 ml Egg liqueur
100 g Flour
50 g Cornstarch
1/2 package Baking Powder
1 TEASPOON grated lemon peel
1 Peach
5 Strawberries
250 g Whipped cream
1 (72,5 g) Bag of paradise cream "lemon flavor"
7-10 Tbsp Icing sugar
7-10 Tbsp Fruits
7-10 Tbsp Fat and breadcrumbs

Directions

1
Beat the eggs, icing sugar and lemon juice with the whisk of the hand mixer until thick and creamy. Slowly add oil and egg liqueur and mix. Mix flour, starch, baking powder and lemon zest, stir in briefly. Grease a box cake tin (25 cm long) and sprinkle with breadcrumbs. Pour in the dough, smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 70 minutes. Rest in the pan for 10 minutes, turn out and let cool down. Cut the box cake in half horizontally. For the filling, wash the peach, grate dry and cut from the stone in thin slices. Wash the strawberries, drain and cut into fine slices. Pour cold cream into a high mixing bowl. Add cream powder, stir briefly and whip at highest setting for approx. 3 minutes until creamy. Spread the lower part of the box cake with a little cream. Spread the prepared fruit on top, pressing in a little. Spread the cream again and place the second cake half on top.
3
Pour cold cream into a high mixing bowl. Add cream powder, stir briefly and whip at highest setting for approx. 3 minutes until creamy. Spread the lower part of the box cake with a little cream. Spread the prepared fruit on top, pressing in a little. Spread the cream again and place the second cake half on top. Pour the rest of the cream into a piping bag with a star-shaped spout and squirt it onto the cake as dots. Dust with icing sugar and decorate with fruits. (Cut carefully into slices; cream is not concrete!!)