Lemon Dritzeli Cake – Lemon Kambly Bretzeli Dessert
Preparation in 90 minutes
Ingredients
For a springform tin 18cm in diameter
Lemon cake:
80g butter, softened
95g sugar
2 organic eggs
Pinch of salt
10g ground almonds
6 Kambly Bretzeli, if available almond and lemon
1 organic lemon, rind only
100g light spelt flour
1 tsp baking powder
Lemon syrup:
2 organic lemons, juice only (lemons left over from cake and filling)
60g sugar
Filling:
125g organic mascarpone
150g organic natural yoghurt
1-2 tbsp sugar
1 organic lemon, rind only
150ml organic cream
20 Kambly Bretzeli, if available almond and lemon
A little lemon syrup
To decorate:
About 15 Kambly Bretzeli, if available almond and lemon
Whole almonds
Almond slivers
Lemon balm
Lemon slices
Preparation
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To make the cake: Preheat the oven to 180°C. Line the base of a springform tin with baking paper and grease the sides. Mix together the softened butter, sugar, eggs and salt, stirring well. Place the Bretzeli in a bag and crush very finely. Add the crushed Bretzeli pieces, ground almonds and lemon rind and mix together. Sieve in the flour and baking powder and mix it all together well. Spoon the mixture into the springform tin. Bake the cake in the oven for 25-30 minutes. Check the cake is done using a skewer. Allow the lemon cake to cool completely.
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To make the filling: Mix together the mascarpone, yoghurt, sugar and lemon rind. Whip the cream until stiff and fold into the mascarpone/yoghurt mixture. Place the filling in the fridge for at least 3 hours.
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To make the lemon syrup: Heat the lemon juice and the sugar. Bring to the boil and simmer for 10 minutes. Allow to cool.
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Flavour the mascarpone and yoghurt mixture with the lemon syrup. Break 6 Bretzeli into pieces in a bag and set aside the remaining 14 Bretzeli. Mix 2/3 of the mixture with Bretzeli pieces and place in the fridge. Place 1/3 of the mixture in the fridge without Bretzeli pieces.
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Slice the cooled lemon cake in half horizontally. Brush both halves of the cake with diluted lemon syrup. Put the base of the cake back in the springform tin and arrange seven whole Bretzeli on top. Spread 2/3 of the filling (with Bretzeli pieces) on the bottom half of the cake. Place another seven whole Bretzeli on top of the filling. Place the top half of the cake on top syrup side down. Cut the cake in the tin so that it retains its shape. Release the tin and spread the rest of the filling (without Bretzeli pieces) around the cake. Place each slice of cake on a plate.
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For the decoration: Before serving, decorate each slice of cake with a butterfly made of Bretzeli halves, almond slivers and whole almonds. Arrange Bretzeli quarters around the sides of the cake. Put the finishing touches to the slices of cake with lemon balm sheets, lemon slices and Bretzeli pieces as desired.
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TIP: Halve the Bretzeli for the butterfly wings first, then any imperfectly halved Bretzeli can be used to decorate the sides (or for the filling).