Cake: Lemon’s Affair with Cranberry
Recipe Ingredients
Dough:
- 9 oz butter or margarine
- 1 cup sugar
- 4 eggs
- 1 cup sour cream
- ½ oz baking powder
- 3-3 ½ cup flour
stuffing:
- 1 lemon
- 14 oz cranberry
- 1 cup sugar
Cream:
- 13.5 oz 33-35% cream
- 1 cup sugar
syrup:
- 2.5 oz water
- 3.5 oz sugar
- juice of half the lemon
Preparation
Cream margarine with sugar.
Add eggs and sour cream. Mix well.
Add baking powder and flour. Mix the dough that is not too tight.
Grease the pan with butter (I have a pan that is 10.2” in diameter) and bake 3 layers. To avoid the dough sticking to your hands when you are placing it in the pan, moisten your hands in cold water. Bake the layers at 350F for 15 minutes.
Cover the lemon with boiling water and leave for 30 minutes.
Then run the lemon through a meat grinder.
Combine cranberry with sugar (save a little bit of cranberries for decoration) and add the ground lemon and combine.
To prepare the syrup, add water to sugar and boil until the sugar completely dissolves.
Then cool and add the juice of half the lemon.
Beat the cream with sugar.
Grease the baked layer with half of the syrup.
Place half of the cranberries with lemon.
Grease with cream. Cover with the second layer and grease with the rest of the syrup, cranberry and cream. Cover with the third layer. Cover the top of the cake with cream, decorate with lemon sections and cranberry. Let the cake soak the syrup.
Bon appétit!
