Frankfurt box cake with lemon curd
very easy
90 mins
90 mins
Ingredients
- 600 g Butter
- 1 pinch Salt
- 7-10 Tbsp grated zest of 1 organic lemon
- 200 g Sugar
- 1 package Vanillin sugar
- 4 Eggs (size M)
- 125 g Flour
- 125 g Cornstarch
- 1 TEASPOON Baking Powder
- 75 g Icing sugar
- 450 g lemon curd
- 125 g redcurrant jelly
- 60 g Hazelnut brittle
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Disposable piping bag
Directions
- 1
Store 350 g butter at room temperature. Melt another 250 g butter in a pot and let it cool down. Cream cooled butter, salt, lemon peel, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, starch and baking powder, stir into the fat-egg mixture. Fill the dough into a greased, flour-sprinkled box form (25 cm long) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-60 minutes. After about 30 minutes baking time, cut lengthwise with a sharp knife. Finish baking
- 2
Let it cool slightly on a cake rack. Turn out of the mould and allow to cool completely. Whisk the butter and icing sugar at room temperature until creamy white (approx. 10 minutes). Stir in lemon curd by the spoonful. Stir the jelly until smooth. Cut the cooled cake twice horizontally
- 3
Spread the jelly on the lower base except for something to decorate. Spread 1/4 of the cream on the jelly and smooth it down. Place the second base on top and spread with another quarter of the cream. Put the third base on top. Chill the cake for about 1 hour. Pour some cream (approx. 3 tbsp.) into a piping bag with star-shaped spout. Spread the cake all around with the remaining cream and sprinkle with brittle. Spray tuffs onto the cake with the piping bag. Decorate with jelly. Chill for about 2 hours.
- 4
waiting time approx. 3 hours
Nutrition Facts
450 kcal
42 g
30 g
3 g
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