Canned Cottage Cheese – Lemon Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g butter, soft
- 1 packet vanilla sugar
- 2 packs aroma (Citro - Back)
- 1 pinch (s) salt
- 200 g suar
- 4 egg (s)
- 200 g quark (low-fat quark)
- 400 g flour
- 1 packet baking powder
- 90 ml water
- 10 ml lemon juice
- Butter for the mold
- Breadcrumbs
Print Recipe
Pin Recipe Instructions
- Grease glasses and sprinkle with breadcrumbs. Make sure that the edge remains clean and free of grease. Place the rubber rings in cold water. Preheat the oven to 175 ° C, fan-assisted air to 160 ° C.
- Beat the butter with the whisk until frothy and slowly stir in the sugar, mixed with Citro-Back, salt and vanilla sugar. Beat in eggs for a long time (needs to be nice and frothy). Then stir in the quark. Slowly stir in flour with baking powder, then stir in the water and lemon juice. Pour the dough into the jars (only halfway) and place on the lowest rail of the oven. Bake for 45-50 minutes.
- When the cakes are done, take out the jars, immediately place the wet rubber rings on the lids and immediately fasten them to the hot cake with 3 or 4 clamps. After cooling, take off the clamps and check that the jars are closed properly. The cakes will keep for up to 6 months.
- For 3 glasses of 750 ml.
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