Lemon cake

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 10
  • 1 pack of (250 g) frozen raspberries
  • 5 Eggs (size M)
  • 100 g Sugar
  • 100 g Flour
  • 1/2 TEASPOON grated lemon peel
  • 1 pack of Lemon Flavoured Cream Powder
  • 150 g Whole milk yoghurt
  • 2-3 TABLESPOONS Raspberry Jelly
  • 2 (200 g each) Cup of whipped cream
  • 70 g Viennese almonds (colourful sugared almonds)
  • 7-10 Tbsp Lemon balm

Directions

  1. 1

    Defrost the raspberries in a sieve and collect the juice. Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg white until stiff. Gradually add 75 g sugar. Fold in egg yolk. Mix flour and lemon peel and fold in.

  2. 2

    Fill the sponge mixture into the springform pan and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. Let it cool down. Put 200 ml cold water into a mixing bowl. Add cream powder and whisk with whisk of hand mixer for approx. 3 minutes. Stir in aroma (enclosed in the package) and yoghurt. Chill for at least 1 1/2 hours. Cut the sponge cake base into egg shape and halve it horizontally. Bring the raspberry juice and raspberry jelly to the boil and reduce to a thick syrup. Fold in the raspberries. Spread the raspberry mixture on the lower sponge cake base and smooth it down. Leave to cool. Finely crumble the dough sections with the cutting stick. Roast in a pan without fat until golden brown.

  3. 3

    Bring the raspberry juice and raspberry jelly to the boil and reduce to a thick syrup. Fold in the raspberries. Spread the raspberry mixture on the lower sponge cake base and smooth it down. Leave to cool. Finely crumble the dough sections with the cutting stick. Roast in a pan without fat until golden brown. Let cool off. Whip cream with remaining sugar until stiff. Spread 1/3 of the cream on the raspberry mixture. Place the second sponge cake base on top. Spread the cake with the remaining cream. Spread the sponge crumbs in a wavy pattern on the edge of the cake. Use two moistened tablespoons of the lemon cream to cut out 10 cams and place them on the cake. Decorate the cake with Viennese almonds and lemon balm

  4. 4

    Whip cream with remaining sugar until stiff. Spread 1/3 of the cream on the raspberry mixture. Place the second sponge cake base on top. Spread the cake with the remaining cream. Spread the sponge crumbs in a wavy pattern on the edge of the cake. Use two moistened tablespoons of the lemon cream to cut out 10 cams and place them on the cake. Decorate the cake with Viennese almonds and lemon balm

Nutrition Facts

KCAL
340 kcal
CARBS
35 g
FATS
18 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesCakeEaster