This is really a find. A cake that is super simple and really special – magic! It has a slight taste like a quark-cheese-cake (not the American style), but fluffy, juicy and just delicious. One of my favorites already…
See how to prepare here:
1 lemon, zest & juice
1 teaspoon vanilla extract
Icing sugar for garnish
Pre-heat the oven to 160°C top & bottom heat.
Butter a lasagna form.
Melt the butter in a pot and then let cool. Grate & squeeze the lemon (zest & juice).
Separate the eggs (whites and yolks) and whisk the egg whites until stiff. In a bowl, beat the egg yolks together with the sugar and then add butter and vanilla extract. Then add flour, lemon juice and lemon zest to the mix.
Slightly heat the milk in a pot and then intermix with the rest. Last carefully fold in the stiff egg whites – a few clumps should be visible.
Pour the quite fluid batter into the lasagna form and bake for approx. 30 minutes until golden brown and the top of the cake is hard.
Let the cake cool off a little and then dust with icing sugar before serving.
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