Juicy butter cake

Name: Juicy butter cake
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 250 g lactose-free whipped cream; 250 g + 3 tablespoons sugar; 375 g Flour; 1 package Baking Powder; 4 Eggs (size M); 100 g lactose-free butter; 1 Msp ground cinnamon; 100 g flaked almonds; 150 g Icing sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Grease; 1 small freezer bag

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

250 g lactose-free whipped cream
250 g + 3 tablespoons sugar
375 g Flour
1 package Baking Powder
4 Eggs (size M)
100 g lactose-free butter
1 Msp ground cinnamon
100 g flaked almonds
150 g Icing sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp Grease
1 small freezer bag

Directions

1
Put the cream into a mixing bowl and beat it half stiff with the whisk of the hand mixer, pouring in 250 g sugar. Mix flour and baking powder and fold in. Stir in the eggs one by one. Smooth the mixture on a greased fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. In the meantime melt butter. Mix 3 tbsp.
2
sugar and cinnamon. After about 10 minutes of baking time, pour the liquid butter over the cake and sprinkle with flaked almonds and sugar-cinnamon. Bake the cake to the end, take it out and let it cool down. Stir icing sugar and lemon juice until smooth. Pour the icing into a freezer bag, cut off a small corner and draw strips over the cake. Let the icing dry and cut the cake into pieces
3
Waiting time approx. 1 hour