Mom's parrot cake

Ingredients for 1 servings:

• 350 g flour
• 350 g sugar
• 350 g margarine
• 6 eggs
• 1 packet of vanilla sugar
• 3 tsp baking powder
• 1 pinch of salt
• 1 lemon(s), untreated
• 2 tbsp cocoa powder
• 1 pack of red currant jelly
• 4 tbsp powdered sugar, colored sprinkles and/or chocolate sprinkles

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Sheet cake

Briefly mix the flour, sugar, margarine, vanilla sugar, baking powder, and salt. Add the eggs and mix on high speed until a smooth batter forms. Divide the batter into 3 equal portions. Mix the grated zest of one lemon and the juice of half a lemon into the first portion; stir in the red fruit compote into the second portion; and mix the cocoa powder into the third portion. Spread the three portions in small dollops on a baking sheet. Bake the cake for 15 to 20 minutes at 180°C, until the topping is lightly browned. Once cooled, brush the cake with a sugar glaze (mix the juice of 1/2 lemon with about 4 tablespoons of powdered sugar until smooth) and sprinkle with the crumbles.