Lemon sheet cake

Name: Lemon sheet cake
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 250 g soft butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 7-10 Tbsp grated zest of 2 untreated lemons; 4 Eggs (size M); 325 g Flour; 7-10 Tbsp Juice 1/2 lemon; 6 TABLESPOONS Milk; 1/2 package Baking Powder; 25 g flaked almonds; 375 g Dark chocolate coating; 30 g Sugar crystals; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

250 g soft butter or margarine
250 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
7-10 Tbsp grated zest of 2 untreated lemons
4 Eggs (size M)
325 g Flour
7-10 Tbsp Juice 1/2 lemon
6 TABLESPOONS Milk
1/2 package Baking Powder
25 g flaked almonds
375 g Dark chocolate coating
30 g Sugar crystals
7-10 Tbsp Grease

Directions

1
Cream fat, sugar, vanillin sugar, salt and lemon peel. Add eggs and 1 tablespoon of flour and stir until creamy. Add lemon juice and milk one after the other and stir in. Mix remaining flour and baking powder and fold in. Spread the dough on a greased baking tray (39x32 cm). Bake in the preheated oven (electric: 200 °C / gas: level 3) for 15-20 minutes and let cool off. In the meantime, roast the almonds in a dry pan and let them cool down.
2
Coarsely chop the chocolate coating and melt in a hot water bath. Allow to cool, melt again, pour on the cake and spread. Draw a cake comb diagonally through the moist couverture and sprinkle with flaked almonds and sugar crystals. Let it dry. Cut the cake into 6x6 cm pieces. Results in approx. 30 pieces