Bitter Lemon Stir Cake

Bitter Lemon Stir Cake

Bitter Lemon Stir Cake tastes best well chilled. Preheat oven to 175° or convection oven to 150°. Stir margarine, 170 g sugar, 1 tsp grated lime peel and a pinch of salt until creamy. Stir in the eggs little by little. Mix flour, cornflour and baking powder and stir into the margarine with 150 ml bitter lemon. Grease a 25er box form, sprinkle with flour and fill in the dough. Bake the box mould on the middle rack for 55 to 60 minutes. Take the cake out of the oven and let it cool in the tin for 10 minutes. Loosen the edge with a knife, put the cake on a grid and let it cool down. Mix vanilla pudding powder with 100 g sugar and 6 tbsp bitter lemon. Bring the remaining bitter lemon to the boil and thicken with pudding powder. Place a piece of foil on the pudding so that no skin forms. Let the pudding cool. Mix mascarpone with 2 teaspoons icing sugar, 2 sachets cream stiffener and pudding. Cut the cake twice. Coat two floors with cream and place on top of each other. Put the lid of the cake on top. Put Bitter Lemon Cake in the fridge for 30 minutes. For the icing, mix 250 g icing sugar with lime juice and a few drops of yellow food colouring and spread on the cake. To decorate, cut the lime slices into quarters, chop the lemon peel finely and sprinkle over the glaze with 1 teaspoon lime peel. Place the Bitter Lemon Stir Cake in the fridge until serving.

Servings: 15, Difficulty: 
Preparation time: 45 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
416 kcal
61 g
5 g
17 g

(C)opyright by Marions Kochbuch