Lemon cake with quark cream and red fruit jelly

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 22
  • 250 g Butter or margarine
  • 350 g Sugar
  • 1 package (5 g) Citro-back
  • 6 Eggs (size M)
  • 250 g Flour
  • 1 package Baking Powder
  • 500 g Whipped cream
  • 1.5 kg Low-fat curd
  • 2 packages Vanillin sugar
  • 1 package Cream stabiliser
  • 1 (500 g) cup red fruit jelly
  • 7-10 Tbsp Lemon
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Cream fat, 200 g sugar and Citro-back. Gradually stir in eggs, alternating with 50 g flour. Mix 200 g flour and baking powder and stir in briefly together with 100 g cream. Pour the dough into a greased, flour-dusted fat pan of the oven and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Let the lemon base cool down. Mix quark, 150 g sugar and vanillin sugar.

  2. 2

    Whip 250 g cream and cream firmer until stiff and fold into the quark. Spread the quark cream on the lemon base. Cut the cake crosswise into approx. 7 cm wide strips and lift them from the fat pan. Spread the strips with groats and cut into 4-5 pieces each. Whip 150 g cream until semi-stiff and put a small blob of cream on some pieces. Decorate with lemon and arrange the pieces on a large plate. Serve immediately

Nutrition Facts

KCAL
400 kcal
CARBS
38 g
FATS
21 g
PROTEINS
14 g

Categories & Tags

Cakes & PastriesCakeCake

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