Batter lemon cake:
70 g Alsan, room temperature
50 g sugar
1 lemon, peel and juice
70 g soy curd
1 heaped tsp apricot jam
150 g wheat flour
Pinch of salt
¼ tsp baking soda
½ level tsp baking powder
70 g soy drink vanilla
Poppy-seed lemon topping:
2 tsp soy vanilla drink
3 tsp lemon juice, freshly squeezed
Icing sugar
1 level tsp poppy seed, ground
Batter mini choco cake:
100 g Alsan, room temperature
50 g sugar
1 heaped tsp apricot jam
30 g cocoa, de-oiled
¼ tsp coffe, ground
120 g wheat flour
½ tsp baking powder
Pinch of salt
100 g soy drink
Minz Topping:
Icing sugar
Mint syrup
2 tsp lemon juice, freshly squeezed
From our assortment
Zubereitung:
- Lemon-batter: Stir Alsan at room temperature until a foamy consistency is achieved. Wash, dry and peel lemon. Squeeze juice and take 3 teaspoons for the glaze. Add peel, remaining juice, soy-curd and jam to the Alsan and stir.
- Mix flour with some salt, baking powder and baking soda. Mix with the soda and add vanilla soy-drink little by little. Fill in a piping bag.
- Grease the silicone mould with some Alsan and fill in the batter. Bake at 180 °C for 12-15 minutes. Let cool and take carefully out of the mould.
- For the topping: mix vanilla drink with remaining lemon juice and add icing sugar until a evenly creamy glaze is achieved. Add ground poppy seed last and spread the glaze over the little cakes.
- Choco-batter: Stir Alsan and sugar until foamy and add jam, cocoa and ground coffee.
- Give flour, baking powder and a pinch of salt to the other ingredients and mix everything. Add soy drink little by little and fill everything in a piping bag.
- Grease the silicone mould with some Alsan and fill in the batter. Bake at 180 °C for 12-15 minutes. Let cool and take carefully out of the mould.
- Mix lemon juice and mint-syrup 50/50 and add icing sugar until an evenly creamy glaze is achieved. Spread the glaze over the little cakes.
Our tip: No time for baking? Try our ready-mix for dark (Bauckhof SCHOKOKUCHEN Backmischung, 425g) cakes!
Portion: 18 mini-cakes per batter
Recipe: Sophie Mathisz / Photo: Marcus Maly
