Lemon Jelly Cake, Instant Lemon Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 grams flour
- 100 g suar
- 1 teaspoon Baking powder
- 2 tablespoons oil
- 2 tablespoon water
- 2 egg (s)
- Fat for the shape
- possibly food coloring, green
For covering:
- 0.5 ½ cup sugar
- 2 cup water
- 1 packet custard powder (vanilla flavor)
- 1 packet dessert sauce (vanilla flavor) for cooking
- 0.25 ¼ cube coconut oil or butter
- 2 egg (s)
- 2 lemon (s)
Print Recipe
Pin Recipe Instructions
- For the base, mix the flour, sugar, baking powder, oil, water and the eggs with the hand mixer on a low setting and place in a greased springform pan. The base must bake at 180 ° C on the middle rack for 12 - 15 minutes (gas: level 3).
- A little tip: You can also stir a little green food coloring into the dough, this creates a nice contrast in the finished work!
- For the lemon jelly cover: Separate the 2 eggs and beat the egg whites into egg whites. Put the sugar, water, lemon juice, the packet of vanilla pudding, the packet of vanilla sauce, and the fat in a saucepan.
- Boil the ingredients (on medium heat) to a pulpy mass, stirring constantly. When the mixture stops boiling, stir in the egg yolks, then remove the saucepan from the hob and fold in the egg whites.
- Now all you have to do is quickly spread the lemon jelly on the baked base and the cake is ready! If you bake it in the morning, it can be cut for coffee in the afternoon.
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