John Myers
Lemon-mascarpone-almond Cake
The perfect lemon-mascarpone-almond cake recipe with a picture and simple step-by-step instructions.
- 125 g Soft butter
- 180 g Sugar
- 2 packet Vanilla sugar
- 1 Lemon
- 250 g Mascarpone
- 2 Eggs
- 1 Sip Mineral water
- 200 g Spelled flour type 630
- 200 g Flaked almonds
- 200 g Oil
- Powdered sugar
- Mix the butter with sugar and vanilla sugar until frothy. Wash the lemon with hot water and grate the peel, squeeze the lemon. Mix the juice and the bowl with the eggs, mineral water and mascarpone into the sugar butter.
- Mix flour with baking powder and stir into the prepared lemon cream!
Set the oven to 150 ° C hot air.
- Grease the wreath form and sprinkle in half of the flaked almonds! Pour in the dough and sprinkle with the remaining flaked almonds! Bake cakes in the oven for 1 hour. Then let the mold rest for 10 minutes in the switched off oven!
- Take the cake out of the mold and let it cool down. Sprinkle with powdered sugar and serve!
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