Grandma’s cake; recipe; Take 200 grams spelt flour, 200g unsalted butter or coconut butter (lactose free!), 100 grams of powdered sugar, 1 portion of vanilla sugar 1portion (16gr) of baking powder, 4 eggs, pinch of salt, lemon grater (1/2 lemon), 2 tbs (lactose free) milk or water. Preheat oven to 175 degrees Celcius. Mix (coconut) butter with the sugar, milk/water, lemon grater, pinch of salt and vanilla sugar in a bowl. Mix until smooth. Then one by one mix the eggs with it, then add the sifted flour, bit by bit. Mix for 3-5 minutes, then but the cake dough into the tins. In oven for 25-30 minutes (small cakes, a big cake needs 55 minutes). Cooked and out of the oven it needs a minimum of 10 minutes to allowed to cool down before they can fall from the mold. The cakes can be eaten just like this, as they are delicious! But with a little extra effort you can turn them into delicious professional looking cakes!
Take 100gr. mascarpone, lemon juice of half a lemon, 2-3 tbs powdered sugar. Stir together so that you get a creamy but firm creme. Cut the cakes in half horizontally, covering the lower part of the cake with the creme. In the middle of it you put a teaspoon of rhubarb compote (home made, of course) Cover it with a layer of fresh sliced ​​strawberries. Take the second half of the cake and put it on top. Repeat the process of cream, rhubarb and strawberry. The cake is ready (some dark chocolate shavings or almond nuts can make these cakes look even better!) Enjoy!