Lemon cake from the tray

Name: Lemon cake from the tray
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 250 g Butter or margarine; 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 package (6 g) grated lemon peel; 4 Eggs (size M); 175 g Flour; 75 g Cornstarch; 2 TEASPOONS Baking Powder; 50 g crushed almonds; 5 TABLESPOONS Lemon juice; 150 g Icing sugar; 2 TABLESPOONS Orange juice; 7-10 Tbsp Lemon and orange peel strips and lemon balm; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

250 g Butter or margarine
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 package (6 g) grated lemon peel
4 Eggs (size M)
175 g Flour
75 g Cornstarch
2 TEASPOONS Baking Powder
50 g crushed almonds
5 TABLESPOONS Lemon juice
150 g Icing sugar
2 TABLESPOONS Orange juice
7-10 Tbsp Lemon and orange peel strips and lemon balm
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Add lemon zest and stir in. Add the eggs one by one and stir in. Mix flour, starch, baking powder and almonds and stir in portions, alternating with 3 tablespoons of lemon juice.
2
Grease a small baking tray (approx. 28x33 cm) and sprinkle with breadcrumbs. Put the dough on it and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 25 minutes.
3
Mix icing sugar, orange juice and remaining lemon juice. Take the cake out of the oven and spread the icing immediately. Leave to dry. Decorate as desired with strips of lemon and orange peel and lemon balm.
4
Results in about 20 pieces.