John Myers
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Baking: Fruity Lohengrin Cake
The perfect baking: fruity lohengrin cake recipe with a picture and simple step-by-step instructions.
The dough
- 250 g Spelled flour type 630
- 100 g Sugar
- 75 g Liquid butter
- 2 tablespoon Almond milk
- 1 piece Organic egg
- 1 pinch Salt
- 1 teaspoon Baking powder
The filling
- 150 g Mascarpone
- 150 g Yogurt
- 2 piece Organic eggs
- 100 g Sugar
- 75 g Liquid butter
- 1 packet Custard powder
- 150 ml Almond milk
- 100 g Red jam
The sprinkles
- 100 g Soft butter
- 100 g Sugar
- 200 g Spelled flour type 630
- 1 teaspoon Ground cinnamon
The finish
- 200 g Powdered sugar
- Lemon juice
- 1 tablespoon Cream
The dough
- Grease and crumble a springform pan (26 cm). For the dough, process all the ingredients into a crumbly mass and then distribute it in the springform pan, press firmly and pull the edge up a little.
The filling
- Mix all ingredients thoroughly with the hand mixer and then pour onto the dough. Bake the cake in the preheated oven at 150 degrees, fan-assisted, for about 40 minutes.
The sprinkles
- Process the butter with sugar, flour and cinnamon into crumble. Place these on a tray lined with paper or foil and bake with the cake for the last 25 minutes until they slowly turn brown and crispy.
The finish
- Take the cake out of the pan and place it on a cake plate. Spread the sprinkles generously on the cake.
- Mix the icing sugar, lemon juice and cream into a topping and spread it over the crumble. This is how they stick together and cannot escape.
- Note 6: Thank you, dear Barbara, for the tip about the extra baked crumble. You can also decorate cakes or cheesecakes with the crispy pieces and you don’t have to do without the enjoyment here.
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