Lemon sheet cake with colourful fruit topping
easy
60 mins
60 mins
Ingredients
- 200 g Butter or margarine
- 200 g Sugar
- 3 packages Vanillin sugar
- 4 Eggs (size M)
- 4 untreated lemons
- 250 g Flour
- 2 TEASPOONS Baking Powder
- 300 g Raspberries
- 300 g Blackberries
- 1.5 kg Apricots;
- 7-10 Tbsp alternatively use 3 cans (425 ml each) of apricots
- 2 (200 g each) Cup of whipped cream
- 7-10 Tbsp Melissa leaves for the
- 7-10 Tbsp Decorate
- 7-10 Tbsp Grease
Directions
- 1
Cream fat, sugar and 1 sachet of vanilla sugar. Add the eggs one after the other and stir well. Wash lemons hot and rub dry. Grate the zest of 3 lemons thinly. Halve 1 lemon, squeeze it and add the juice to the egg mixture.
- 2
Mix half of the lemon peel, flour and baking powder and stir into the foam mixture. Spread the dough on the greased fat pan of the oven. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 20 minutes. Let the tray cool down on a cake rack. Select berries separately, wash carefully and drain well. Carve apricots crosswise, blanch briefly in boiling water, rinse and peel the skin. Halve the apricots and stone them. Whip cream, remaining lemon peel and vanilla sugar until stiff. Spread lemon cream wavy on the cooled dough. Peel remaining lemon thinly, cut peel into fine strips and sprinkle on the cream.
- 3
Halve the apricots and stone them. Whip cream, remaining lemon peel and vanilla sugar until stiff. Spread lemon cream wavy on the cooled dough. Peel remaining lemon thinly, cut peel into fine strips and sprinkle on the cream. Spread the fruit alternately in diagonal strips generously on the cream. Serve the cake garnished with lemon balm leaves. Makes about 20 pieces
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