Lemon cake with chocolate drops

Name: Lemon cake with chocolate drops
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 250 g Butter or margarine; 200 g Sugar; 4 Eggs (size M); 2 untreated lemons; 200 g Flour; 100 g Cornstarch; 1 TEASPOON Baking Powder; 1 pinch Salt; 2 packages (75 g each) Chocolate droplets; 50 g Icing sugar; 100 g Dark chocolate coating; 100 g Whole milk couverture; 7-10 Tbsp candied lemon slices; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

250 g Butter or margarine
200 g Sugar
4 Eggs (size M)
2 untreated lemons
200 g Flour
100 g Cornstarch
1 TEASPOON Baking Powder
1 pinch Salt
2 packages (75 g each) Chocolate droplets
50 g Icing sugar
100 g Dark chocolate coating
100 g Whole milk couverture
7-10 Tbsp candied lemon slices
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat and sugar with the whisk of the hand mixer. Stir in eggs bit by bit. Wash the lemons, peel off a few strips of peel for decoration with a julienne shredder. Finely grate the remaining peel. Mix flour, starch, baking powder, salt and grated lemon peel and stir into the dough.
2
Fold in chocolate drops. Fill the dough into a greased and breadcrumbed box form (25 cm long) and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 65-75 minutes. Turn out of the mould and prick the surface several times with a wooden skewer. Squeeze lemon. Mix lemon juice and icing sugar. Pour the mixture over the cake and let it soak in overnight. Chop the chocolate coating and melt in a water bath. Cut candied lemon slices in half.
3
Squeeze lemon. Mix lemon juice and icing sugar. Pour the mixture over the cake and let it soak in overnight. Chop the chocolate coating and melt in a water bath. Cut candied lemon slices in half. Cover the cake with the chocolate coating and decorate with lemon slices and julienne
4
Preparation time: approx. 1 1/2 hours