sabato 27 ottobre 2012

Lemon cake with fruit frost

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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