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Jockels Mini – Lemon Bundt Cake with Marzipan

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Ingredients for 1 servings:

  • 75 g butter
  • 75 g sugar
  • some vanilla sugar
  • 40 g marzipan
  • 1 egg yolk
  • 3 tbsp lemon juice
  • 1 tsp lemon zest, grated
  • 3 egg whites
  • 1 pinch of salt
  • 105 g flour

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for a small Lurchi – mold

Cream the butter, sugar, and vanilla sugar with the grated marzipan until fluffy. Then add the egg yolks, lemon juice, and zest. Next, beat the egg whites with the salt until stiff peaks form. Add the flour to the batter and then fold in the beaten egg whites. Pour the batter into a small bundt cake pan. Bake in a preheated oven at 200°C for approximately 25–30 minutes. Tip: The marzipan makes it look beautiful even without icing—but it’s also delicious dusted with powdered sugar or topped with a lemon glaze.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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