Fruity lemon sheet cake

Name: Fruity lemon sheet cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 250 g soft butter or margarine; 200 g Sugar; 7-10 Tbsp grated zest of 2 untreated lemons; 3 Eggs (size M); 3 Protein; 100 g Whipped cream; 250 g Flour; 1 package Baking Powder; 7-10 Tbsp Grease; 1 can(s) (850 ml/dead weight 500 g) Peaches; 500 g Sweet cherries (or 1 jar [720 ml] morello cherries); 500 g Grapes; 2 small bananas; 220 ml Lemon juice; 275 g Sugar; 10 g Butter or margarine; 60 g Cornstarch; 3 Egg Yolk; 3 packages glaze; 450 ml clear grape juice

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

250 g soft butter or margarine
200 g Sugar
7-10 Tbsp grated zest of 2 untreated lemons
3 Eggs (size M)
3 Protein
100 g Whipped cream
250 g Flour
1 package Baking Powder
7-10 Tbsp Grease
1 can(s) (850 ml/dead weight 500 g) Peaches
500 g Sweet cherries (or 1 jar [720 ml] morello cherries)
500 g Grapes
2 small bananas
220 ml Lemon juice
275 g Sugar
10 g Butter or margarine
60 g Cornstarch
3 Egg Yolk
3 packages glaze
450 ml clear grape juice

Directions

1
Cream fat, sugar and lemon peel. Stir in eggs and egg white bit by bit. Add cream and mix everything smooth. Mix flour and baking powder, stir into the fat-egg mixture to form a loose dough. Grease a baking tray (34x40 cm). Spread the dough evenly on it.
2
Bake in a preheated oven (electric: 175°C/ gas: level 2) for 15-20 minutes. Let the cake cool down. In the meantime, drain the peaches on a sieve and collect the juice. Cut the peaches into slices. Wash the cherries and grapes and pat dry well. Stone the cherries, pluck the grapes from the stalks, halve and remove the seeds. Peel and slice bananas and sprinkle with 2 tablespoons of lemon juice. Boil up the rest of the lemon juice (200 ml), 300 ml water, 200 g sugar and fat in a pot. Stir cornflour with a little cold water until smooth, stir into the boiling liquid and bring to the boil again briefly. Remove from the heat and carefully stir in the egg yolk. Let it cool down for about 10 minutes and spread it on the cake.
3
Peel and slice bananas and sprinkle with 2 tablespoons of lemon juice. Boil up the rest of the lemon juice (200 ml), 300 ml water, 200 g sugar and fat in a pot. Stir cornflour with a little cold water until smooth, stir into the boiling liquid and bring to the boil again briefly. Remove from the heat and carefully stir in the egg yolk. Let it cool down for about 10 minutes and spread it on the cake. Drain the bananas and spread on the lemon curd together with the rest of the fruit. Mix cake glaze powder and remaining sugar in a pot. Stir, add peach juice and grape juice and bring to the boil. Spread the icing evenly on the fruit and let it stand for about 1 hour to set. Decorate with cream and serve. Results in approx. 20 pieces
4
Drain the bananas and spread on the lemon curd together with the rest of the fruit. Mix cake glaze powder and remaining sugar in a pot. Stir, add peach juice and grape juice and bring to the boil. Spread the icing evenly on the fruit and let it stand for about 1 hour to set. Decorate with cream and serve. Results in approx. 20 pieces