Lemon cake with fruit salad (cup cake)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Pour the cream into a mixing bowl, wash the cup, dry it and take it to measure. Add sugar, vanilla sugar, salt, lemon peel and eggs and mix well with the whisk of the hand mixer. Mix flour and baking powder and stir into the cream and egg mixture. Pour the dough onto a greased pan lined with baking paper, smooth it down and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 18-20 minutes. In the meantime, pass the icing sugar through a sieve and stir with 2-3 tablespoons of lemon juice until smooth.

2. 2

   Remove the cake from the oven, place it on a grid and brush the still warm cake with the icing. Dry and let it cool down. In the meantime, peel oranges for the salad so that the white skin is completely removed. Remove the fillets from the parting skins with a sharp knife. Squeeze the juice out of the parting skins. Wash and quarter apples, cut out the core and dice apples. Peel and dice the kiwis. Peel the skin from the bananas. Cut the bananas into slices. Mix orange juice, remaining lemon juice and brown sugar well.

3. 3

   Peel and dice the kiwis. Peel the skin from the bananas. Cut the bananas into slices. Mix orange juice, remaining lemon juice and brown sugar well. Mix in fruit. Cut cake into rhombs and serve with fruit salad. Decorate as you like with lemon balm and add cream if necessary

Nutrition Facts

KCAL
110 kcal

CARBS
19 g

FATS
3 g

PROTEINS
2 g