Lemon cake with crème fraîche

Name: Lemon cake with crème fraîche
Cook time: 25 min
Total time: 25 min
Yield: 16
Ingredients: 3 Organic lemons; 250 g + some soft butter; 250 g + 2 tablespoons sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 200 g + some flour; 50 g Cornstarch; 2 coated Tsp Baking Powder; 4 TABLESPOONS Lemon marmalade (glass); 150 g Fresh cream; 100 g Whipped cream

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 16

3 Organic lemons
250 g + some soft butter
250 g + 2 tablespoons sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
200 g + some flour
50 g Cornstarch
2 coated Tsp Baking Powder
4 TABLESPOONS Lemon marmalade (glass)
150 g Fresh cream
100 g Whipped cream

Directions

1
Wash the lemons hot, grate them dry and grate the peel. Halve the lemons and squeeze. Measure out 100 ml juice.
2
Mix 250 g butter, 250 g sugar, lemon zest and 1 pinch of salt with the whisks of the mixer for about 5 minutes until creamy. Stir in the eggs one after the other. Mix 200 g flour, starch and baking powder.
3
Alternately fold in the flour mixture with lemon juice. Pour the dough into a greased, flour-blasted box form (30 cm long; min. 2 l capacity) and smooth it down. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 50 minutes.
4
Take out the cake and let it cool down for about 20 minutes. Then turn out, spread with 2 tbsp. jam and let it cool down completely.
5
Shortly before serving, whisk the crème fraîche, whipped cream and 2 tablespoons of sugar until stiff with the whisks of the mixer. Carefully stir the rest of the jam with a tablespoon into the crème fraîche cream. Spread the lemon cream on the cake with a spoon.