Lemonade cake

Name: Lemonade cake
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 5 Eggs (size M); 550 g Sugar; 1 package Vanillin sugar; 350 g Flour; 1 package Baking Powder; 125 ml Oil; 175 ml Lime and lemon lemonade; 1 kg Mascarpone; 3 packages Cream stabiliser; 7-10 Tbsp grated peel and squeezed juice of 3 large lemons; 600 g Whipped cream; 7-10 Tbsp Lemon wedges; 7-10 Tbsp possibly straws; 7-10 Tbsp Fat and flour

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

5 Eggs (size M)
550 g Sugar
1 package Vanillin sugar
350 g Flour
1 package Baking Powder
125 ml Oil
175 ml Lime and lemon lemonade
1 kg Mascarpone
3 packages Cream stabiliser
7-10 Tbsp grated peel and squeezed juice of 3 large lemons
600 g Whipped cream
7-10 Tbsp Lemon wedges
7-10 Tbsp possibly straws
7-10 Tbsp Fat and flour

Directions

1
Grease the fat pan of the oven (approx. 32 x 39 cm) and dust with flour. Beat the eggs, 300 g sugar and vanilla sugar for approx. 5 minutes with the whisk of the hand mixer until thick and creamy.
2
Mix flour and baking powder, stir in briefly. Also briefly stir in oil and lemonade. Pour the dough onto the fat pan and spread evenly. Bake in a preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see
3
manufacturer) Bake for 25-30 minutes. Remove and let cool on a cake rack.
4
Stir mascarpone, 250 g sugar, cream firming agent, lemon peel and juice until smooth. Whip cream until stiff and fold into the mascarpone in 2 portions. Spread the cream on the base and smooth it down. Cut the cake into squares (approx. 6 x 6 cm) and chill until serving.
5
Decorate with lemon wedges and possibly with straws.