Lemon cake with cream puffs

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
5 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 16
  • 2 Organic lemons
  • 200 g room-warm butter
  • 125 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 3 Eggs (size M)
  • 3 TABLESPOONS Schmand
  • 4 TABLESPOONS Lemon-Curd
  • 250 g Flour
  • 1/2 package Baking Powder
  • 1 package (250 g) Icing sugar
  • 2-3 TABLESPOONS Milk
  • 1 package (300 g) frozen cream puffs with cream filling
  • 7-10 Tbsp Grease

Directions

  1. 1

    Rinse lemons hot, rub dry. Finely grate the zest, halve the lemons and squeeze the juice. Cream butter, sugar, vanillin sugar and 1 pinch of salt with the whisk of the hand mixer for about 5 minutes.

  2. 2

    Add lemon peel and juice. Stir in eggs, sour cream and 3 tbsp. curd. Carefully stir in flour and baking powder.

  3. 3

    Grease a springform pan (26 cm Ø), pour in the dough, smooth it down and bake in the preheated oven in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes.

  4. 4

    In the meantime warm up the remaining lemon curd (do not boil). Mix powdered sugar, milk and curd and put aside. Take the cake out of the oven and let it cool down for about 1 hour. Remove cream puffs from the freezer about 45 minutes before serving and allow to defrost.

  5. 5

    Spread cream puffs over the cake and sprinkle with the icing.

Nutrition Facts

KCAL
350 kcal
CARBS
18 g
FATS
4 g
PROTEINS
1470 g