Lemon Blossom Cake

Name: Lemon Blossom Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 450 g Icing sugar; 1 Protein (size M); 7-10 Tbsp red and green food colouring; 250 g soft butter or margarine; 300 g Sugar; 7-10 Tbsp grated zest of 2 untreated lemons; 6 Eggs (size M); 450 g Flour; 1 package Baking Powder; 7-10 Tbsp Juice of 2 lemons; 7-10 Tbsp Fat and flour; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

450 g Icing sugar
1 Protein (size M)
7-10 Tbsp red and green food colouring
250 g soft butter or margarine
300 g Sugar
7-10 Tbsp grated zest of 2 untreated lemons
6 Eggs (size M)
450 g Flour
1 package Baking Powder
7-10 Tbsp Juice of 2 lemons
7-10 Tbsp Fat and flour
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Mix 250 g icing sugar, egg white and a few drops of water with the whisk of the hand mixer until smooth. Divide the mixture into thirds. Colour 1 part each of the icing pink with food colouring and 1 part green. Pour into 3 disposable piping bags. Spray flowers and leaves on baking paper.
2
Leave to dry overnight. Cream fat, sugar and lemon peel with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder, stir in briefly together with the juice of 1 lemon. Grease the fat pan of the oven and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let them cool down. Stir 200 g icing sugar with the juice of 1 lemon until smooth.
3
Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let them cool down. Stir 200 g icing sugar with the juice of 1 lemon until smooth. Spread the cake with it, let it dry. Cut the cake into pieces and decorate with the sugar decoration
4
14 hours waiting time