Lemon-cherry cake

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 1 glass (720 ml) Cherries
  • 375 g Butter or margarine
  • 250 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 7-10 Tbsp grated zest of 2 untreated lemons
  • 6 Eggs (size M)
  • 225 g + 1 tablespoon of flour
  • 150 g Cornstarch
  • 2 TEASPOONS Baking Powder
  • 500 g + 1 tablespoon icing sugar
  • 7-10 Tbsp Wine gum hearts
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Drain the cherries in a sieve, collecting the juice. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Add the lemon zest and stir in the eggs one by one. Mix 225 g flour, starch and baking powder and stir in. Dust cherries with 1 tablespoon of flour and fold into the dough. Grease 6 small box cake tins (8 x 12 x 5 cm) and dust with flour. Spread the dough into the tins and place on a baking rack.

  2. 2

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Allow to cool slightly, turn out of the tins and let them cool completely on a cake rack. Mix 500 g icing sugar and 8 tablespoons cherry juice. Cover the cake with the icing. Decorate with wine gum hearts and dust with 1 tablespoon icing sugar. Let dry

  3. 3

    waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
340 kcal
CARBS
48 g
FATS
15 g
PROTEINS
3 g

More Delicious Recipes