Creamy lemon slices

Ingredients for 1 servings:

• 9 eggs
• 300 g sugar
• 150 g flour
• 150 g cornstarch
• 30 g vanilla pudding powder for cooking
• 1 tsp baking powder
• 1 lemon(s), organic, grated peel
• 1 ½ bags of jelly, lemon flavor for each 500 ml of water (not an instant product)
• 640 ml water
• 75 g sugar
• 260 g double cream cheese
• 185 g sugar
• 1 ½ lemon(s), juice
• 600 g whipped cream
• 300 g lemon jam
• 160 g almond flakes
• some powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 30 minutes

with jelly and cream cheese

Separate the eggs, beat the egg whites until stiff, and gradually add the sugar. Beat until glossy. Fold in the egg yolks. Mix the flour, cornstarch, vanilla pudding powder, and baking powder and sift over the mixture, then add the lemon zest. Carefully fold everything in. Spread the sponge mixture evenly on a lightly greased baking tray (approx. 32×39 cm) lined with baking paper. Bake in a preheated oven at 160-170°C (fan oven) on the middle rack for approx. 30 minutes. Allow the sponge to cool completely and cut in half to form a top and base. Allow 1 1/2 sachets of jelly powder to swell in 640 ml of cold water for approx. 10 minutes. Then heat with 75 g of sugar, stirring until completely dissolved. Do not boil!! Chill in the refrigerator for approx. 2 hours so that everything sets slightly. The jelly is slightly runny and will set after the further preparation steps. Meanwhile, toast the flaked almonds in a dry pan and let cool. Brush the sponge cake lid with lemon jam and scatter the toasted almonds on top. Mix the cream cheese, 185g sugar, and the juice of 1 1/2 lemons. Fold in the jelly. Whip the cream until stiff and fold in. Refrigerate briefly. Place a tall baking frame on the base. Spread the cream on top and place the lid on top using two cake tools. Refrigerate for 4-6 hours. Then dust with icing sugar.