Horror halloweencake

Name: horror halloweencake
Cook time: 15 min
Total time: 265 min
Yield: 16
Ingredients: 200 g soft cream butter; 50 ml rapeseed oil; 250 g fine cristalsugar; 5 medium sized egg; 1 lemon cleaned up; 250 g wheat flour 1 t extra for pollinating; 1 tl baking powder; 1 el ground cinnamon; 2 el potato starch; 125 g creme fraiche; 16 g vanilla sugar; 250 g mascarpone; 200 g powdered sugar; 1 el red dye; 2 tl aceto balsamico di Modena

Pie made from butter, sugar, eggs, lemon, cinnamon, mascarpone and red glaze.

Ingredients

Kitchen Stuff

1 hand mixer
1 cake mold 30 cm

Directions

Preheat the oven to 170 ° C.
Put the butter and oil in a large bowl and add the sugar and a pinch of salt. Beat with a mixer in 5 min. White and airy.
Add 1 to 1 eggs. Only add the next egg if the previous one is completely included.
Grate the yellow skin of the lemon and squeeze out the fruit. Add the grater and 2 tbsp juice (per 16-person pie) to the batter.
Sift the flour, baking powder, cinnamon and starch over the batter and spatula through it. Add the crème fraîche.
Dust the greased cake tin with the extra flour. Spoon the batter and bake the cake in about 55 minutes until golden brown and done.
Remove the cake from the oven and let cool for 15 minutes on a rack.
Pour out the mold on a flat dish, but then put the mold on the turned over cake so that it does not dry out. Cool in 3 hours.
Mix the vanilla sugar through the mascarpone. Brush around the turned over cake.
Mix the icing sugar with the coloring agent, aceto balsamic vinegar and 1 to 2 tbsp cold water to a smooth glaze.
Pour over the cake, make sure it drips on all sides. Serve the cake with a large knife in the middle.