Sour cream sponge cake from the tray

Name: Sour cream sponge cake from the tray
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 Lemon; 300 g Butter or margarine; 250 g Sugar; 1 pinch Salt; 6 Eggs (size M); 500 g Flour; 1 package Baking Powder; 250 g Schmand; 200 g Whipped cream; 50 g Icing sugar; 7-10 Tbsp colorful candies; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 Lemon
300 g Butter or margarine
250 g Sugar
1 pinch Salt
6 Eggs (size M)
500 g Flour
1 package Baking Powder
250 g Schmand
200 g Whipped cream
50 g Icing sugar
7-10 Tbsp colorful candies
7-10 Tbsp Grease

Directions

1
Wash the lemon and grate the peel. Squeeze the lemon. Cream fat, sugar and salt with the whisk of the hand mixer. Stir in the eggs bit by bit. Mix flour and baking powder and stir into the fat egg mass with sour cream, lemon peel and lemon juice.
2
Spread the dough on a greased baking tray (34x38 cm) and bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 25-30 minutes and let it cool down. Whip cream until stiff, powdered sugar and 1 tablespoon cold water until smooth. Mark individual pieces on the cake with the icing. Decorate with cream and sweets. Makes approx. 16 pieces