Fruity lemon and berry cake

Ingredients for 1 servings:

• 350 g butter
• 300 g sugar
• 350 g wheat flour
• 6 eggs
• 1 lemon(s), juice
• 3 packets of vanilla sugar
• 1 packet of baking powder
• 1 pot of 175g yogurt (also good with soy yogurt)
• 2 cups of whipped cream (200 g each)
• 750 g mixed berries, frozen
• 2 packs of cream stiffener

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 5 hours 20 minutes

Melt the butter. Meanwhile, in another bowl, beat the eggs and sugar on high speed until the mixture has roughly doubled in volume. Now add the melted butter while stirring, then stir in the flour, baking powder, 1 packet of vanilla sugar, and lemon juice. Pour the mixture into a tart pan and bake in the oven at 140-150°C (top/bottom heat) for 40-50 minutes. It’s best to use a skewer to check whether the batter is cooked through. In the meantime, thaw the berries and drain them in a sieve to prevent them from running onto the cake. The drained juice can also be mixed into the cream, if desired; this adds flavor and a nicer color. Once the cake has cooled, cut it horizontally in half. Whip the cream with the cream stabilizer until stiff peaks form. Stir in the yogurt and the remaining two packets of vanilla sugar (add the berry juice here if necessary). Spread half of the cream on the bottom cake layer, arrange half of the berries on top, and cover with the top layer. Spread the remaining cream on top and, if desired, cover the edges with cream as well—this will add a little interest to the cake. Finally, arrange the remaining berries on top of the cream.