Sour cream Strawberry cake

Name: Sour cream Strawberry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 1 Organic lemon; 250–300 g Strawberries; 185 g soft butter or margarine; 185 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 3 Eggs (size M); 250 g Flour; 2 TEASPOONS Baking Powder; 100 g ripened cream; 2 TABLESPOONS Hazelnut kernels; 1-2 TEASPOONS demerara sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

1 Organic lemon
250–300 g Strawberries
185 g soft butter or margarine
185 g Sugar
1 pinch Salt
1 package Vanillin sugar
3 Eggs (size M)
250 g Flour
2 TEASPOONS Baking Powder
100 g ripened cream
2 TABLESPOONS Hazelnut kernels
1-2 TEASPOONS demerara sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Wash lemon hot, grate dry and thinly grate half of the peel. Halve the lemon and squeeze the juice of one half. Wash and clean the strawberries and, depending on their size, halve or quarter them.
2
Beat the fat, 185 g sugar, salt, vanillin sugar and lemon zest until light and creamy with the whisks of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in lemon juice and cream alternately. Fill the dough into a greased, flour-spread box form (11 x 25 cm) and smooth it down. Spread strawberries on top, pressing about half of the strawberries a little bit into the dough. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 60-70 minutes (stick test).
3
Coarsely chop the hazelnuts. Spread the nuts on the cake about 30 minutes before the end of the cooking time and sprinkle with brown sugar. Cover the cake about 20 minutes before the end of the baking time. Remove from the oven and let it cool down for about 20 minutes. Cake from the tin st