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🥤 Juicy Lemon Cake with Berry Cream

685 kcal · 30 min · 4 servings

Ingredients

• Organic lemons 2 pcs.
• Butter 250 g
• Eggs 5 pcs.
• Sugar 260 g
• Vanilla sugar 1 packet
• Wheat flour Type 550 250 g
• Baking powder 0.5 packet
• Salt pinch
• Oil for greasing 1 tbsp
• Raspberries, fresh 250 g
• Blackberries, fresh 100 g
• Blueberries, fresh 100 g
• Strawberries 150 g
• Mint, fresh 10 g
• Cream cheese, plain 400 g
• Icing sugar 100 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Use the top and bottom heat setting.
2. 2. Wash the lemons under hot water.
3. 3. Finely grate about one tablespoon of the zest.
4. 4. Cut the lemons in half.
5. 5. Squeeze the juice from the lemons.
6. 6. Place the soft butter in a bowl.
7. 7. Beat the butter with a hand mixer until frothy.
8. 8. Add the eggs.
9. 9. Add 250 grams of sugar.
10. 10. Add vanilla sugar.
11. 11. Mix the mixture for about five minutes until creamy.
12. 12. Add the flour to the bowl.
13. 13. Add baking powder.
14. 14. Add a pinch of salt.
15. 15. Fold in the lemon zest.
16. 16. Add four tablespoons of lemon juice.
17. 17. Mix everything into a smooth batter.
18. 18. Grease a springform pan.
19. 19. Spread the batter in the pan.
20. 20. Bake the cake in the oven for about 35 minutes.
21. 21. Carefully release the cake from the pan.
22. 22. Place the cake on a wire rack.
23. 23. Let the cake cool down completely.
24. 24. Wash the berries.
25. 25. Remove the stems from the berries.
26. 26. Halve the berries if you wish.
27. 27. Wash the mint.
28. 28. Shake the mint dry.
29. 29. Pluck the mint leaves from the stems.
30. 30. Place 200 grams of raspberries in a pot.
31. 31. Add two tablespoons of lemon juice to the raspberries.
32. 32. Add one tablespoon of sugar.
33. 33. Heat the mixture over medium heat.
34. 34. Let the raspberries simmer for about four minutes until soft.
35. 35. Strain the mixture through a fine sieve.
36. 36. Collect the juice in a container.
37. 37. Place the cream cheese in a bowl.
38. 38. Add powdered sugar.
39. 39. Add two tablespoons of lemon juice.
40. 40. Mix the ingredients well.
41. 41. Gently fold the raspberry juice into the cream.
42. 42. Spread the cream all around the cooled cake.
43. 43. Place the cake on a platter.
44. 44. Decorate the cake with fresh fruits.
45. 45. Decorate the cake with the mint leaves.

Nutrition per serving

• kcal: 685
• Protein: 11 g · Fett/Fat: 34 g · Carbs: 91 g