Herber Lemon – Champagne – Cake

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 4 egg (s)
  • 200 g suar
  • 200 ml oil
  • 2 lemon (s), zest and juice it
  • 200 ml sparkling wine, dry (1 piccolo)
  • 200 g flour
  • 100 g cornstarch
  • 1 packet jelly
  • 1 packet baking powder

For the glaze:

  • 125 g powdered suar
  • 3 tablespoons water
Herber Lemon – Champagne – Cake
Herber Lemon – Champagne – Cake

Instructions

  1. Grease a 30 cm loaf pan and heat the oven to 200 ° C top / bottom heat.
  2. Beat eggs and sugar until creamy and stir in oil, lemon zest and juice.
  3. Mix the flour with the starch, jelly and baking powder and quickly stir in the sparkling wine.
  4. Pour into the prepared form and bake at 200 ° C for about 45 minutes. Cover the cooled cake with the icing.
  5. Hints:
  6. - The sparkling wine should be opened as fresh as possible so that no carbon dioxide has been lost. This makes the cake really loose!
  7. - As an alternative to sparkling wine, lemon fizz could be used, but then it is better not to use icing or reduce the sugar
  8. - Please DO NOT reduce the sugar in the original, as the cake tastes quite tart. The cake certainly doesn`t taste too sweet.
  9. - It tastes much better with the icing sugar icing. Better to leave it out only if you really don`t want a sweet taste at all.
  10. - The jelly powder can also be left out, it just lacks the funny yellow color. You could use some food coloring instead.
  11. - The calorie information is designed for 20 slices!

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