#moetgv2008

We’ve decided to organise a special evening bite, something delicious, filled with pleasure and of course with bubbles. I wanted to prepare something impressive, but also easy to make, so it won’t take too much time. That’s why I baked a few herbed lemon cakes with mascarpone cream and baked lemons, which could easily be canapés and I served them with the one and only Moët champagne.

I love how eyes of guests start to sparkle when they see this kind of combination.  If it wasn’t for a storm, we would definitely take it out to one of my favourite spots over Berlin’s lakes. But this time we had to stay home.

I collected many tips, heard so many funny and surprising stories, that I am definitely ready to write a new chapter of my adventure!

If you feel like celebrating with friends, this is definitely a perfect recipe and don’t forget about the champagne!

Thank you Moet for making it possible!

#MoetMoment #MoetGV2008 @MoetChandon” SPONSORED

You will need for the cake:

170g butter, room temperature

1/2 cup sugar or 3 tbsp honey

juice and zest from 1 lemon

1/2 cup natural yogurt

3 eggs

1 & ½ cup flour

1 tbsp baking powder

big pinch of salt

1 tbsp fresh herbs like rosemary, thyme, basil, all finely chopped

Additionally

mascarpone

lemons

Heat the oven to 170*C.

Mix butter and sugar in a bowl, add the rest of ingredients and mix again.

Grease round baking form (I used two 10 cm wide ones) with butter, divide the dough between two forms and bake for about 45 minutes. Check it after 30-40 minutes.

Cut lemons in slim slices, place on a baking paper, sprinkle with sugar and bake with cake (the same temperature, so you can do it together) but about for 20-30 minutes.

Let the cake cool down, then place both parts together, creating a tower and cover it with mascarpone. Decorate with baked lemons. Or make two tiny ones like I did.

Could not be easier :)