Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 125 g butter
- 150 grams sugar
- 250 g flour
- 1 packet vanilla sugar
- 1 egg (s)
- 125 ml milk
- 50 g cocoa powder
- 1 packet baking powder
- 1 organic lemon (s)
For the topping:
- 200 g whole milk couverture
- 200 g almonds, chopped
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C top / bottom heat.
- Wash the lemon thoroughly and rub the peel.
- Make an even dough from this and the other baking ingredients. Spread this on a baking sheet lined with baking paper. Bake the dough in the oven for about 25 minutes.
- Then let the cake cool down.
- Meanwhile, toast the almonds in a non-stick pan until golden brown.
- When the cake has cooled down, cut it into pieces approx. 3 x 6 cm. Melt the couverture, pour over the pieces of cake and sprinkle with the roasted almonds.
- Let the topping harden in a cool place.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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