Lemon wreath cake with cocktail fruits

Name: Lemon wreath cake with cocktail fruits
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1 can(s) (425 ml) fruit cocktail; 150 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 5 Eggs (size M); 225 g Flour; 75 g Cornstarch; 1 package Baking Powder; 5 TABLESPOONS Milk; 4-5 Tbsp Lemon juice; 100 g Marzipan paste; 175 g Icing sugar; 7-10 Tbsp a few drops of red food colouring; 7-10 Tbsp Cocktail cherries; 2 TABLESPOONS red raspberry jelly; 7-10 Tbsp crystal sugar and sugar crystals; 1-2 TABLESPOONS Flour to toss the fruits; 7-10 Tbsp Fat and flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1 can(s) (425 ml) fruit cocktail
150 g Butter or margarine
200 g Sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
5 Eggs (size M)
225 g Flour
75 g Cornstarch
1 package Baking Powder
5 TABLESPOONS Milk
4-5 Tbsp Lemon juice
100 g Marzipan paste
175 g Icing sugar
7-10 Tbsp a few drops of red food colouring
7-10 Tbsp Cocktail cherries
2 TABLESPOONS red raspberry jelly
7-10 Tbsp crystal sugar and sugar crystals
1-2 TABLESPOONS Flour to toss the fruits
7-10 Tbsp Fat and flour

Directions

1
Drain the fruit carefully. For the dough, beat the fat, sugar, salt and lemon zest with the whisk of the hand mixer until foamy. Stir in the eggs one by one. Mix flour, cornstarch and baking powder.
2
Stir in alternately with the milk. Slightly toss the drained fruit in flour and fold in as well. Pour into a greased, flour-dusted mould (springform pan with tube bottom insert; 26 cm Ø, 2 litres capacity).
3
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 45 minutes. Then allow to cool slightly, turn out of the tin, sprinkle with 3 tablespoons of lemon juice and allow to cool completely.
4
To decorate, knead marzipan and 50 g icing sugar, roll out thinly and cut out flowers. Stir the remaining icing sugar and lemon juice until smooth. Colour half of it red. Spread marzipan blossoms with red and white icing.
5
Cover with halved cocktail cherries as desired. Spread the cake surface with slightly warmed jelly. Place flowers on top. Sprinkle with granulated and coarse sugar. Makes about 20 pieces.