Juice cake

Ingredients for 1 servings:

• 3 eggs
• 250 g sugar
• 1 packet of vanilla sugar
• 225 g butter or margarine
• 250 g flour
• 1 packet of baking powder
• 7 tbsp juice, of your choice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

light, lightning fast and absolutely variable

Mix the eggs, sugar, and vanilla sugar. Melt the butter or margarine in a saucepan and add it to the batter. Sift the flour and baking powder together and stir in. Add 7 tablespoons of the juice. Pour the batter onto a baking sheet lined with baking paper and bake at 225°C (convection oven) for about 8 minutes (use your own oven’s experience). Keep an eye on the cake! The liquid batter will set very quickly and begin to brown. Note: This is a basic recipe that can be enhanced with anything you have in your kitchen cupboard. Drained canned fruit can be added, and the corresponding juice can then be used. If the fruit is very juicy, less juice can be added. The cake is also delicious with chocolate sprinkles or coconut flakes. Suitable for those who like to experiment and for those who like to use up leftovers. The cake is very light and airy, but can easily be eaten out of the hand (without fruit).