Lemon sheet cake with fruits

Name: Lemon sheet cake with fruits
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 350 g Blackberries; 350 g Blueberries; 350 g Raspberries; 300 g red currants; 300 g Butter or margarine; 300 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 7 Eggs (size M); 300 g Flour; 1 package Baking Powder; 250 g Whipped cream; 1 TEASPOON ground cinnamon; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

350 g Blackberries
350 g Blueberries
350 g Raspberries
300 g red currants
300 g Butter or margarine
300 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
7 Eggs (size M)
300 g Flour
1 package Baking Powder
250 g Whipped cream
1 TEASPOON ground cinnamon
7-10 Tbsp Fat and breadcrumbs

Directions

1
Clean, wash and drain the berries. Cream fat, sugar, vanilla sugar and lemon peel with the whisk of the hand mixer. Beat in the eggs bit by bit. Mix flour and baking powder and stir into the fat-egg mixture. Grease the fat pan of the oven and sprinkle with breadcrumbs. Put the dough on the fat pan and smooth it down. Spread 3/4 of the fruit on top.
2
Bake in the preheated oven (electric oven: 175 °C/ gas oven: level 2) for 20-25 minutes. Let them cool down. Spread the remaining fruit on top. Whip the cream until stiff, dusting with cinnamon. Add the cinnamon cream. Results in about 20 pieces
3
City