White wine (zabaione) cake

Ingredients for 1 servings:

• 200 g butter, soft
• 200 g sugar
• 1 tbsp vanilla sugar
• 3 eggs
• 1 lemon(s), untreated
• 0.2 liters of white wine
• 3 tbsp white rum
• 300 g flour
• 50 g cornstarch
• 3 tsp, leveled baking powder
• Butter for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

is fresh and very juicy

Preheat the oven to 180°C. Grease a baking dish with butter and sprinkle with breadcrumbs. Cream the butter with the sugar and vanilla sugar until fluffy. Gradually mix in the eggs. Wash the lemon in warm water and squeeze out the juice. Mix the juice into the butter mixture. Mix the flour with the cornstarch and baking powder and stir a tablespoon at a time into the butter mixture along with the white wine and rum. Pour the batter into the dish and bake the cake on the middle rack for 45 minutes. The flavor is reminiscent of a zabaglione, hence the name.