Cake in a jar and strawberry salad
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Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
- 1 A sprig of vervain
- 1 tsp. coffee Chemical yeast cut
- 1 tsp. tbsps. tbsps Ice sugar
- 140 g Butter
- 2 tsp. tbsps. tbsps Poppy seeds
- 200 g Mascarpone
- 3 Organic lemons
- 375 g Flour
- 465 g Sugar
- 6 Eggs
- 600 g Strawberries
Preheat the stove to 165 ° C (th. 5-6). Butter 6 containers with straight sides.
Grate the lemon passion and mix it with 400 g of sugar and eggs, making use of a whisk. Stir in the mascarpone, juice of 1 lemon and salt, after that the flour and yeast, continuing to be dissolved butter and poppy seeds.
Fill the containers 3/4 complete with dough. Bake for 40 mins.
Bring 15 cl of water to the boil with 1 drizzle of lemon juice and the remainder of sugar. Pour this syrup over the cakes. Screw the covers onto the containers that are still steaming. Turn them over for 10 mins and allow them cool down.
Cut the strawberries right into items and include a little lemon juice, topping sugar and verbena. Refrigerate for a minimum of 30 mins.
Serve the cakes with the strawberry salad.