Strawberry and lemon cake

Strawberries are an excellent source of vitamin C. One cup of strawberries contains 82 mg of vitamin C, which is 120% of the recommended daily dose of this vitamin. And such a cup of strawberries contains only 45 calories. Up to 87% of the consistency of strawberries is water. All this is the main reason why strawberries are suitable for many diets. Strawberries are available all year round, but they taste best when they are in season and freshly picked. Already five hours after picking, they begin to lose not only their irresistible smell, but also most of their vitamins. To enjoy strawberries as much as possible this season, take care of the following:

  • If you do not use the strawberries right away, leave them unpeeled, cover them with transparent foil and keep them in the lower part of the refrigerator in the fruit and vegetable compartment for a maximum of 48 hours. Do not wash them before use, so they become gooey and lose their distinct smell and taste. Carefully wipe them piece by piece with a damp kitchen towel.
  • The characteristic smell and taste of strawberries develops best at room temperature, so if you want to prepare strawberry and lemon cake, first take the strawberries out of the fridge at least one hour earlier.
    -Frozen strawberries can be stored in the freezer for a maximum of one year.

Strawberry and lemon cake ingredients:
1 kg of strawberries,
5 eggs,
260g powdered sugar,
one tablespoon of grated lemon peel,
1/4 liter of oil,
125 ml of milk,
125 g of flour,
25 g density,
3 spoons of baking powder,
150 ml of lemon juice,
200 g of orange jam,
4 egg whites,
1 tablespoon of lemon juice,
175 grams of sugar.
Beat the eggs with sugar and lemon peel. Gradually add milk, oil, flour, thickener, baking powder and lemon juice. Put the resulting dough on a greased tray and bake for about twenty minutes in an oven heated to 175 degrees Celsius.
In the meantime, clean the strawberries and cut each one in half. Heat the jam at a moderate temperature until it softens and becomes smooth. Spread the melted jam on the baked dough, and arrange the strawberries on top of the jam.
Beat egg whites and one tablespoon of lemon juice into stiff snow. Add sugar gradually and with continuous whisking and whisk until the sugar is completely dissolved. Fill this mixture into a pastry bag and use the wide star-shaped extension to squeeze thick waves over the strawberries, until the fruit is completely covered. Put the cake in the oven heated to 250 degrees Celsius for three minutes and serve when it cools down.

credit Klambt Style-Verlag / Schardt, Wolfgang,

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