Lightning Butter Cake

Name: Lightning Butter Cake
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 1 Cup (250 g) Whipped cream; 4 Eggs (Gr. M); 2 (approx. 460 g) Cream cup sugar; 2 packages Vanillin sugar; 7-10 Tbsp grated rind of; 1 untreated lemon; 2 (approx. 300 g) Cream cup flour; 1 package Baking Powder; 7-10 Tbsp Grease; 1/2 package (125 g) Butter; 4 TABLESPOONS Milk; 2 packets (200 g) flaked almonds

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

1 Cup (250 g) Whipped cream
4 Eggs (Gr. M)
2 (approx. 460 g) Cream cup sugar
2 packages Vanillin sugar
7-10 Tbsp grated rind of
1 untreated lemon
2 (approx. 300 g) Cream cup flour
1 package Baking Powder
7-10 Tbsp Grease
1/2 package (125 g) Butter
4 TABLESPOONS Milk
2 packets (200 g) flaked almonds

Directions

1
Pour cream into a mixing bowl. Wash the cream cup, dry it and then use it as a measuring cup. Beat the cream, eggs, 1 cup of sugar, 1 packet of vanilla sugar and lemon zest until the sugar is dissolved. Mix flour and baking powder and stir in briefly
2
Put the dough on a greased fat pan (approx. 32 x 39 cm) and smooth it down. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 10 minutes
3
Simmer butter, milk, 1 cup of sugar and 1 packet of vanilla sugar while stirring until the sugar is dissolved. Fold in the almonds and let it cool down a bit. Spread the mixture evenly on the cake and bake at the same temperature for another 15 minutes. Remove the cake and let it cool down