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Betty Bossi Koch-Center
One loaf tin (20 cm), lined with baking paper
How it's done
Place the butter, salt and sugar in a bowl, mix thoroughly using the whisk attachment on a mixer. Add the eggs and continue to beat until the mixture becomes lighter in colour. Add the lemon zest, mix the flour, almonds and baking powder, mix into the batter. Transfer to the prepared tin.
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool completely on a rack. Cut the cake into approx. 3 cm slices. Drizzle the slices with 4 tbsp of the reserved lemon juice, sprinkle with sugar.
Cover and grill the slices of cake over/on a medium heat (approx. 200°C) for approx. 2 mins. on each side.
Mix the quark, yoghurt and sugar with 2 tbsp of the reserved lemon juice. Serve the lemon custard with the slices of cake and berries.
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