John Myers
Contents
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Ingredients
For approx. 15 pieces:
- 2 Organic lemons
- 300 g Butter
- 150 g Sugar
- 4 Eggs size M
- 400 g Wheat flour type 405 or 550
- 3 tsp Baking powder
- 1 Egg yolk size M
- 2 tbsp Cornflakes, crumbled
- 100 g Powdered sugar
Instructions
- For the crumble, knead 50 g butter, 50 g sugar, 100 g flour and egg yolk to make crumble. Knead the corn flakes into the crumble mixture and put in the fridge
- Preheat the oven to 200 ° C (convection: 175 ° C). Grease a loaf tin (2 l content), sprinkle with breadcrumbs and refrigerate.
- Wash the lemons with hot water, rub the peel thinly. Halve the lemons and squeeze out the juice. Mix 250 g butter with 100 g sugar and a pinch of salt until smooth. Gradually stir in the eggs. Mix 300 g flour, baking powder and lemon peel and stir in alternately with lemon juice of 1.5 lemons.
- Spread the dough evenly in the prepared loaf pan, smooth it out and spread the crumble on top.
- Bake in the preheated oven on the middle rack for about 70 minutes. After about 35-40 minutes, cover with aluminum foil and finish baking.
- Take the cake out of the oven and let it rest in the pan for about 15 minutes. Only then turn out and let cool down on a wire rack.
- Mix the powdered sugar with 2 tablespoons of lemon juice, 1 tablespoon of cold water and the zest of 1/2 lemon until smooth. Spread the topping over the crumble cake with a tablespoon. Let dry.
- Tip 8: If you like, you can add 150 g of finely diced cantaloupe melon, apricots, peaches or tangerines (from the tin) to the batter.
Nutrition
Serving: 100gCalories: 567kcalCarbohydrates: 45.3gProtein: 0.6gFat: 43g
