Lemon box cake with blueberries and blackberries

Name: Lemon box cake with blueberries and blackberries
Cook time: 1 h 15 min
Total time: 3 h 15 min
Yield: 16
Ingredients: 2 Organic lemons; 180 g soft butter; 200 g Flour; 1 TABLESPOON Sugar; 180 g Sugar; Two pck. Vanilla sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 2 TEASPOONS Baking Powder; 150 g Low-fat curd; 150 g Mascarpone; 100 g Blueberries; 125 g Blackberries; 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

Ideal for the summer cake table: The juicy box cake with a quark-mascarpone topping topped with aromatic blue and blackberries.

COOK TIME
75 mins

TOTAL TIME
195 mins

Ingredients

Servings: 16

2 Organic lemons
180 g soft butter
200 g Flour
1 TABLESPOON Sugar
180 g Sugar
Two pck. Vanilla sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
2 TEASPOONS Baking Powder
150 g Low-fat curd
150 g Mascarpone
100 g Blueberries
125 g Blackberries
7-10 Tbsp Aluminium foil

Directions

1
Wash the lemons hot, dry them off, rub the peel thinly. Halve the lemons and squeeze them.
2
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a box form (25 cm long; approx. 1.7 l capacity) and dust with flour. Whisk 180 g butter, 180 g sugar, 1 vanilla sugar, 1 pinch of salt and lemon zest until light creamy. Stir in the eggs one by one. Mix 200 g flour and baking powder and alternately stir in approx. 75 ml lemon juice briefly. Fill the dough into the form, smooth it down. Bake in a hot oven for 45-55 minutes (stick test). Cover the cake with aluminium foil after about half the baking time. Take out and let cool down for about 20 minutes. Turn the cake out of the tin and let it cool down.
3
Whip the quark, mascarpone, 1 tbsp. sugar and 1 vanilla sugar with the whisks of the mixer until thick and creamy. Spread loosely on the cake, chill for approx. 30 minutes.
4
Select the berries and wash them carefully, drain them. Before eating, spread the berries on the cream.