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End-of-School Fruit Cake

Preparation time : 20 minutes &cooking time. Difficulty: 3/5. Traditional Luxembourg patisserie updated

Recipe

150g soft butter

130g icing sugar

Zest of half a lime

150g Greek yoghurt

2 eggs

1 pinch salt

180g flour

1/2 teaspoon baking powder

200g ground almond (optional)

Stir together the butter, pinch of salt and icing sugar impalpable and whisk until you have a light, fluffy mixture. Then using a spatula first add the yoghurt, lime zest, eggs and then the flour, baking powder and ground almond.

Bake at 180°C for about 40 minutes – insert a skewer to check that the cake is cooked through.

Cream topping

250g mascarpone

250g cream, 36% fat, whipped

Juice of half a lime

50g icing sugar

Mix together all the ingredients to make the cream.

Leave the cake to cool and then slice it into 3 sections.

Spread the bottom two layers with the cream and fruit of your choice, and then do the same with the top layer of your cake.

Fruit: Strawberries, raspberries, blueberries, redcurrants, and mint leaves

Bon appétit!