Lemon Chocolate Slices

Name: Lemon Chocolate Slices
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 2-3 Lemons; 250 g soft butter/margarine; 250 g Sugar; 2 packages Vanillin sugar; 4 Eggs (size M); 250 g Flour; 2 coated Tsp Baking Powder; 1 TABLESPOON Icing sugar; 2 (100 g each) Bag; 7-10 Tbsp dark cake glaze; 300 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp Cocoa; 1 wooden skewers

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
2-3 Lemons
250 g soft butter/margarine
250 g Sugar
2 packages Vanillin sugar
4 Eggs (size M)
250 g Flour
2 coated Tsp Baking Powder
1 TABLESPOON Icing sugar
2 (100 g each) Bag
7-10 Tbsp dark cake glaze
300 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp Cocoa
1 wooden skewers

Directions

1
Grease the baking tray (approx. 35 x 40 cm). Wash the untreated lemon in hot water, dab dry and rub the peel. Squeeze the lemons and measure out 8 tbsp. juice. Cream butter, sugar, 1 vanillin sugar and lemon peel. Stir in eggs one by one. Mix flour and baking powder and stir in alternately with 4 tbsp. lemon juice in portions
2
Paint on the tin. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes. Prick the hot cake several times with a wooden skewer. Mix 4 tbsp. lemon juice and icing sugar and sprinkle the cake immediately. Let it cool down
3
Place both bags of cake glaze in hot water for about 10 minutes. Spread the glaze on the cake. If necessary, pull through with a garnish comb and let dry
4
Cut the cake in half crosswise into 2 smaller plates. Whip the cream until stiff, while pouring in 1 vanilla sugar and cream firming agent. Spread on a cake plate, place the 2nd plate on top. Dust with cocoa