The cranberry lemon cake
By VicentaLakin
Lemon and ice cream, 1:2 ratio, 10 hours of slow stew, blended into honey-like lemon and lemon and honey, soothing for the lungs, sweet for silk and light for dessert, less for lemon and more for lemon
Recipe Recommendations
- large eggs of 3
- lemon honey 20g
- fine sugar 40g
- low powder 100g
- corn oil 20g
- pure milk 20g
- salt a little
- the cranberry 50g
- sweetening
- baking
- several hours
- ordinary
Steps for The cranberry lemon cake
1
Prepare raw materials
2
Put the eggs in the container with all the fine sugar and lemon honey
3
Keep the containers warmed by water, and they are constantly mixed with their hands until the egg fluid and sugar are evenly mixed
4
When the temperature is close to body temperature, the end of the hot water, e.g., e.g., e.g., e.g., e.g., e.g., e.g., e.g., e.g., e.g., e., e.g., e., e.g., e.g., e.g., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e., e
5
Scan the flour, flip it with a rubber razor to fully mix it with the egg fluid, without particles
6
In another container, add corn oil, pure milk and a little salt and mix it with a hand
7
Add a third cake paste, fully mixed; reverse the remaining two thirds of cake paste, completely mixed
8
Add a soft cranberry, so it's easy to mix every cranberry with a cake
9
Put the cake in the mold
10
Put it in a preheated oven, mid-level, up and down, 180°C, 15 minutes