Lemon fan cake
easy
45 mins
45 mins
Ingredients
- 6 discs (à 45-50 g) frozen puff pastry
- 7-10 Tbsp Flour
- 2 Egg yolk (Gr. M)
- 500 g Mascarpone
- 500 g Low-fat curd
- 100 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp grated peel and 1-2 tablespoons juice of 1 organic lemon
- 150 g Raspberry Jam
- 7-10 Tbsp Icing sugar
- baking paper
- 1 wooden skewers
Directions
- 1
Line a baking tray with baking paper. Place 3 slices of dough next to each other and let them thaw for about 10 minutes. Place these 3 slices on top of each other. Roll out squarely (approx. 29 x 29 cm) on some flour.
- 2
Put it on the baking tray and let it rest for about 5 minutes.
- 3
Place the cake ring (28 cm Ø) on the dough base. Cut off the excess dough all around, remove the cake ring. Prick the dough base several times with a wooden skewer. Whisk the egg yolk and 1 tsp. cold water.
- 4
Spread the dough base thinly with it. In a preheated oven.
- 5
(electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) bake on the second rack from below for approx. 10 minutes. Let it cool down.
- 6
Do the same with the rest of the dough slices: Before baking for the puff pastry fans, cut the cut-out circle of dough into 12 cake pieces and spread them slightly apart on the baking tray. Bake in the preheated oven as before for about 10 minutes.
- 7
Let it cool down.
- 8
Mix mascarpone, quark, sugar, vanilla sugar, grated lemon peel and lemon juice with the whisk of the hand mixer until smooth. Place the puff pastry base on a cake plate.
- 9
First spread with jam and then with mascarpone cream. Chill for about 15 minutes.
- 10
Cut a template from cardboard or paper in the shape of the puff pastry fans. Cut out an egg (approx. 2.5 x 4.5 cm) at the broad end. Using the template, dust an egg on each puff pastry fan with icing sugar.
- 11
Place the fans on the cake just before serving.
Nutrition Facts
360 kcal
26 g
23 g
9 g
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