Lemon cake with strawberries and blueberries

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 30
  • 700 g small strawberries
  • 300 g Blueberries
  • 400 g Butter or margarine
  • 7-10 Tbsp grated zest of 1 organic lemon
  • 650 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 8 Eggs (size M)
  • 500 g Flour
  • 1 package Baking Powder
  • 5 Protein (size M)
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Wash and clean the strawberries. Sort and wash blueberries. Cream fat, lemon zest, 400 g sugar, vanillin sugar and salt with the whisks of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder, stir in. Grease a fat pan of the oven (approx. 32 x 39 cm) and dust with flour. Add the dough and smooth it down

  2. 2

    Spread the fruit evenly on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the lower rack for approx. 45 minutes. Take out and let cool down. Beat the egg whites until stiff, adding 250 g sugar. Spread the beaten egg whites loosely on the cake with a tablespoon and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 8 minutes. Take out, let cool and cut into pieces

  3. 3

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
280 kcal
CARBS
36 g
FATS
13 g
PROTEINS
5 g

Categories & Tags

Cakes & Pastriesvery easyCake