← All recipes

🍰 Moist Lemon Cake with Fresh Strawberries

685 kcal · 30 min · 4 servings

Ingredients

• 200 g Butter
• 200 g Sugar
• 4 Eggs
• 125 g Cornstarch
• 125 Flour
• 2 tsp Baking Powder
• 125 g Almond Kernels (ground, peeled)
• 100 g Chocolate (white, grated)
• 2 tsp Lemon Zest
• 1 packet Vanilla Sugar
• 0.5 bottle Lemon Flavoring (to taste)
• 100 ml Lemon Juice
• 50 g Sugar
• 30 ml Scottish Whisky
• 200 g Heavy Cream
• 1 packet Whipping Stabilizer
• 1 packet Vanilla Sugar
• 100 g Sour Cream
• 300 g Strawberries
• Mint

Instructions

1. 1. Separate the eggs. Beat the egg whites until stiff.
2. 2. Mix the soft butter with the sugar (with lemon flavor) and the egg yolks.
3. 3. Gradually stir in the starch.
4. 4. Mix the flour with the baking powder and stir it in.
5. 5. Add the lemon zest.
6. 6. Fold in the almonds and the chocolate.
7. 7. Gently fold in the beaten egg whites.
8. 8. Grease a large, square baking pan.
9. 9. Pour the batter into the pan.
10. 10. Preheat the oven to 160 degrees Celsius (convection).
11. 11. Bake the cake for approx. 40 to 45 minutes.
12. 12. Cover the cake if necessary, if it gets too dark.
13. 13. Release the cake from the pan.
14. 14. Boil the lemon juice with the sugar down to approx. 1/2 to 1/3.
15. 15. Stir the whiskey into the syrup liquid.
16. 16. Brush the liquid evenly onto the cake.
17. 17. Repeat the process until all the liquid is used up.
18. 18. Soak the cake well with the liquid.
19. 19. Wash the strawberries.
20. 20. Slice the strawberries.
21. 21. Beat the cream with cream stabilizer and vanilla sugar until stiff.
22. 22. Fold the whipped cream into the sour cream.
23. 23. Decoratively arrange the cake and strawberries on plates.
24. 24. Garnish the plates with mint.
25. 25. Serve the cake.

Nutrition per serving

• kcal: 685
• Protein: 9 g · Fett/Fat: 42 g · Carbs: 62 g