Lemon Fruit Cake

Name: Lemon Fruit Cake
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 250 g Butter or margarine; 240 g Sugar; 4 Eggs (size M); 1 package "Fine lemon peel"; 100 ml Milk; 250 g Flour; 2 go. Tsp baking powder; 1 package (300 g) deep-frozen multicoloured berry plate; 1 glass (720 ml) pitted morello cherries; 2 packages Vanillin sugar; 35 g Cornstarch; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

250 g Butter or margarine
240 g Sugar
4 Eggs (size M)
1 package "Fine lemon peel"
100 ml Milk
250 g Flour
2 go. Tsp baking powder
1 package (300 g) deep-frozen multicoloured berry plate
1 glass (720 ml) pitted morello cherries
2 packages Vanillin sugar
35 g Cornstarch
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat and 175 g sugar. Stir in eggs one after the other. Add fine lemon zest and milk. Mix flour and baking powder and finally stir in. Grease a Jena glass tray (27 x 32 cm) and sprinkle with breadcrumbs.
2
Fill in the dough, smooth it down and bake in the preheated oven (electric: 200°C/ gas: level 3) for 15-20 minutes. Let it cool down. Put the frozen berries in a bowl and let them thaw for about 30 minutes. Drain the cherries on a sieve and collect the juice. Bring the cherry juice, remaining sugar and vanillin sugar to the boil. Stir cornflour with about 5 tablespoons of water until smooth, stir into the boiling juice and bring to the boil again briefly. Fold in cherries and berries and spread the mixture on the lemon cake. Let it cool down for about 2 hours. Cut the cake into about 16 pieces.
3
Bring the cherry juice, remaining sugar and vanillin sugar to the boil. Stir cornflour with about 5 tablespoons of water until smooth, stir into the boiling juice and bring to the boil again briefly. Fold in cherries and berries and spread the mixture on the lemon cake. Let it cool down for about 2 hours. Cut the cake into about 16 pieces. Delicious with lemon cream