Juicy butter cake (picnic outdoor production)

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 24
  • 250 g Whipped cream
  • 250 g + 3 tablespoons sugar
  • 375 g Flour
  • 1 package Baking Powder
  • 4 Eggs (size M)
  • 100 g Butter
  • 1 Msp ground cinnamon
  • 100 g flaked almonds
  • 150 g Icing sugar
  • 2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Grease
  • 1 small freezer bag

Directions

  1. 1

    Put the cream into a mixing bowl and beat it half stiff with the whisk of the hand mixer, pouring in 250 g sugar. Mix flour and baking powder and fold in. Stir in the eggs one by one. Smooth the mixture on a greased fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. In the meantime melt butter.

  2. 2

    Mix 3 tablespoons sugar and cinnamon. After about 10 minutes of baking time, pour the liquid butter over the cake and sprinkle with flaked almonds and sugar-cinnamon. Bake the cake to the end, take it out and let it cool down. Stir icing sugar and lemon juice until smooth. Pour the icing into a freezer bag, cut off a small corner and draw strips over the cake. Let the icing dry and cut the cake into pieces

  3. 3

    1 hour waiting time

Nutrition Facts

KCAL
230 kcal
CARBS
30 g
FATS
10 g
PROTEINS
4 g