Lemon Cake

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Lemon Cake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
235
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories235 kcal(11 %)
Protein3.9 g(4 %)
Fat13.9 g(12 %)
Carbohydrates23 g(15 %)

Ingredients

for
20
For the dough
200 grams softened Margarine
200 grams sugar
1 packet Vanilla sugar
3 drops Lemon extract
4 medium-sized eggs
175 grams Pastry flour
1 teaspoon Baking powder
50 grams chopped almonds
For decorating
4 lemons
For the topping
1 cup (125 g) Double cream
2 medium-sized eggs
75 grams sugar
1 packet Vanilla sugar
20 grams cornstarch
also
sugar (to sprinkle)
How healthy are the main ingredients?
Margarinesugareggalmondlemonegg
Preparation

Kitchen utensils

1 Hand mixer, 1 Sieve, 1 Baking sheet, 1 Knife

Preparation steps

1.

For the dough, mix margarine until creamy with a hand mixer, then gradually mix in sugar, vanilla, lemon extract and eggs. Sift flour and baking powder through a sieve and mix into dough. Fold in almonds. Spread dough in a baking sheet lined with parchment paper. Fold strips of aluminum foil and place over edges of pan to prevent overbrowning. 

2.

With a sharp knife, peel lemon and cut into slices. Arrange lemon slices on dough. Mix double cream, eggs, sugar, vanilla sugar and cornstarch in a bowl. Pour mixture over dough and lemon slices. Bake in preheated oven at 170°C (fan: 150°C, gas mark 1-2) (approximately 340°F), 45 minutes.

3.

Remove cake from oven and immediately sprinkle with a little sugar. Let cool. To serve, cut into pieces and arrange on dessert plates.