This lightning-fast, delicious cake comes from a handwritten cookbook from 1870. It has a beautifully embossed cover with "Cookbook for Mrs. Behnke November 11th, 1870" written in gold letters. Was it a wedding present for this lady or something similar? Someone entered a lot of salty and sweet dishes in delicate Kurrent script, followed by other recipes, but this time they seem to have come from a second hand. The following recipe for the lightning cake is also from this lady.
For the dough:
250 grams of butter
3 eggs
300 grams of raw cane sugar
300 grams of flour
1 untreated lemon, zest
For the topping:
1 egg
Additional raw cane sugar. upon need
Almond pieces, as required
If necessary, 1 tablespoon of arrack or rum
1. Mix the butter with a wooden spoon or a mixer until frothy.
2. Gradually add the three eggs, the sugar and the sifted flour and stir well.
3. Finally, subject the zest of the untreated lemon.
4. Preheat the oven to 180°C and grease a spring-clip tin with a diameter of 22-24 cm.
5. Pour the batter into the spring-clip tin and smooth it out.
6. Brush evenly with one egg, sprinkle with sugar and almonds.
7. Bake in the oven at 180°C for 30 to 40 minutes on the middle rail until golden.
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