Lemon cake with fruit frost

Ingredients
for the cake:

• 200 g. sugar
• 150 g. butter
• lemon peel
• 3 eggs
• 230 g. flour
• 2 spoons of baking powder
• 1.5 dl milk
• juice of 3 lemons (7dl)
• pinch of salt

for the fruit frost:

• 200 g. icing sugar
• strawberries, grapes, chinese mandarins and/or any other fruit in season

Whip the sugar with the butter and the lemon skin. Add eggs, flour, baking powder, a pinch of salt, milk, lemon juice and beat the mixture. Butter a ring-shaped mould (20 cm wide), pour the mixture and bake in the oven at 180°C for 45 minutes.

For the icing,  mix 1 egg white with icing sugar and lemon juice. Dip the fruit into the egg white, roll it into the sugar and lay it on a tray lined with parchment foil at a distance. Put the fruit in the fridge to cool down for some hours. Before serving, put the frost fruit in the center of the cake.

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