Lemon balls with cherry mascarpone

Name: Lemon balls with cherry mascarpone
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 7-10 Tbsp some + 200 g soft butter; 7-10 Tbsp some + 225 g flour; 1 Organic Lemon; 100 g Sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 50 g Cornstarch; 3 TSP Baking Powder; 3 TABLESPOONS Milk; 250 g Icing sugar; 100 g Mascarpone; 1 package Vanilla sugar; 2 tablespoons (30 g) cherry jam; 1 Bundt pan

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

7-10 Tbsp some + 200 g soft butter
7-10 Tbsp some + 225 g flour
1 Organic Lemon
100 g Sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
50 g Cornstarch
3 TSP Baking Powder
3 TABLESPOONS Milk
250 g Icing sugar
100 g Mascarpone
1 package Vanilla sugar
2 tablespoons (30 g) cherry jam
1 Bundt pan

Directions

1
Grease the cavities of a ring cake baking tray (6 cavities; each containing approx. 200 ml) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
2
For the dough, rinse lemon hot, dab dry and finely grate half of the peel. Halve the lemon. Squeeze half and measure 3 tbsp. Cream 200 g butter, sugar, 1 pinch of salt and the lemon zest with the whisk of the mixer.
3
Stir in the eggs one by one. Mix 225 g flour, starch and baking powder. Stir milk into the egg-sugar mixture and finally stir in 1 tbsp. lemon juice.
4
Spread the dough into the hollows. Bake in a hot oven for 25-30 minutes. Remove from the oven and let cool for about 5 minutes. Carefully turn the balls out of the tin and let them cool down.
5
For the icing, stir icing sugar, 4 tablespoons water and 2 tablespoons lemon juice until smooth. Coat the ring cake with the icing, leaving out the middle recess. Leave to dry for about 1 hour.
6
Stir mascarpone and vanilla sugar until smooth. Stir in cherry jam. Pour into the ball wells just before serving.