Lemon and Berry Cake
Description
Delicious baked goods for the whole family. This colorful cake is perfect for summer days, made with a light sour cream frosting and fresh berries. To keep the dessert from turning out overly sweet, add a little lemon or lemon juice to both the sponge cake and the cream. Serve with drinks. The baked dessert is ready. Serve to the table.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Crack the chicken eggs into the bowl of a food processor or mixer. Add the granulated sugar and salt there as well, and beat for about 3–5 minutes until fluffy and foamy.
- 3
Step 3
Add the wheat flour and fold it in with a whisk or silicone spatula, but do not beat it.
- 4
Step 4
Scald the lemon and grate the zest from half of it into the dough, trying not to touch the bitter white layer underneath. Mix gently.
- 5
Step 5
Grease the multicooker bowl with vegetable oil or butter, place the batter into it, and activate the "Bake" mode for 50 minutes. If you decide to bake the sponge cake in the oven, place the pan in it for 30 minutes at 180 degrees. The oven should already be preheated.
- 6
Step 6
Remove the finished sponge cake and let it cool. Then cut it horizontally into two layers.
- 7
Step 7
Whip the sour cream with sugar and a sour cream thickener. If desired, you can add 1/2 tsp lemon juice to the already thick cream. You can also make a buttercream, but it will feel “heavy” for summer days. A delicate sour cream frosting is better.
- 8
Step 8
If desired, soak the sponge cake with syrup or sweetened water. Spread cream over the bottom cake layer.
- 9
Step 9
Place the top cake layer on and cover it with cream. Decorate with fresh berries, lemon slices and mint leaves.