Lemon cake slices with chocolate icing

Name: Lemon cake slices with chocolate icing
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 2 untreated lemons; 250 g Butter; 250 g Sugar; 2 packages Vanillin sugar; 4 Eggs (size M); 250 g Flour; 2 coated Tsp Baking Powder; 1/8 l Milk; 1-2 TABLESPOONS Icing sugar; 1 (100 g) Dark cake glaze bag; 1 (100 g) Pouch whole milk cake glaze; 300 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp Cocoa; 7-10 Tbsp Grease; 7-10 Tbsp Wood skewer

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

2 untreated lemons
250 g Butter
250 g Sugar
2 packages Vanillin sugar
4 Eggs (size M)
250 g Flour
2 coated Tsp Baking Powder
1/8 l Milk
1-2 TABLESPOONS Icing sugar
1 (100 g) Dark cake glaze bag
1 (100 g) Pouch whole milk cake glaze
300 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp Cocoa
7-10 Tbsp Grease
7-10 Tbsp Wood skewer

Directions

1
Wash 1 lemon hot, dab dry and rub the peel. Halve both lemons and squeeze them. Cream butter, sugar, 1 packet of vanillin sugar and lemon zest. Stir in the eggs one after the other. Mix flour and baking powder. Stir in flour.
2
Stir in 4 tablespoons lemon juice and milk. Pour the dough onto a greased baking tray (32 x 38 cm) and spread evenly on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 150 °C/ gas: level 3) for 15-20 minutes. Mix the remaining lemon juice and icing sugar. Remove the cake, prick several times with a wooden skewer and soak with the lemon juice. Let the cake cool down. Put the cake glaze in hot water for 10 minutes. Cut the cake in half crosswise and take it off the tray. Pour the icing into a bowl, stir, spread on both cake plates and let it get slightly crispy. Decorate with a cake comb and let dry. Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar and cream thickener. Spread the cream on the lower cake plate and place the other plate on top.
3
Put the cake glaze in hot water for 10 minutes. Cut the cake in half crosswise and take it off the tray. Pour the icing into a bowl, stir, spread on both cake plates and let it get slightly crispy. Decorate with a cake comb and let dry. Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar and cream thickener. Spread the cream on the lower cake plate and place the other plate on top. Cut the cake into 15-16 pieces. Serve dusted with cocoa
4
waiting time approx. 3 hours