Light buttermilk cake with mixed berries

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 150 g lactose-free butter
  • 150 g Sugar
  • 7-10 Tbsp grated rind of 1/2 untreated lemon
  • 7-10 Tbsp Salt
  • 3 Eggs (size M)
  • 225 g Flour
  • 1/2 package Baking Powder
  • 75 ml lactose-free milk
  • 4-5 Tbsp Lemon juice
  • 150 g Currants, strawberries and blueberries
  • 1 stalk of lemon balm
  • 5 sheets Gelatine
  • 250 ml lactose-free buttermilk
  • 200 g lactose-free whipped cream
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Mix butter, 100 g sugar, half of the lemon peel and 1 pinch of salt with the whisk of the hand mixer for 2-3 minutes until creamy. Stir in the eggs one after the other. Mix flour and baking powder. Alternately stir in flour, milk and 2 tbsp. lemon juice

  2. 2

    Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes, remove from oven. Let the base in the tin cool down on a cake rack for about 2 hours

  3. 3

    Wash the currants, pluck the berries from the panicles. Wash, clean and quarter the strawberries. Wash and clean the blueberries. Put aside about 50 g of each fruit. Wash lemon balm, shake dry. Pluck off leaves and chop finely

  4. 4

    Soak gelatine in cold water. Mix buttermilk, 2-3 tbsp. lemon juice, remaining lemon peel and 50 g sugar. Squeeze the gelatine, dissolve it and stir in 2-3 tbsp. buttermilk. Stir into the remaining buttermilk. Chill buttermilk for about 5 minutes until it starts to gel.

  5. 5

    Whip cream until stiff and fold in. Fold in fruit and lemon balm. Remove the base from the tin and surround with a cake ring. Pour the cream on top and spread it out smoothly, spread the remaining fruit on the cream. Chill for about 2 hours.

  6. 6

    waiting time approx. 3 3/4 hours

Nutrition Facts

KCAL
230 kcal
CARBS
22 g
FATS
14 g
PROTEINS
5 g