The slightly different lemon cake

Ingredients for 1 servings:

• 3 egg yolks
• 3 tbsp water (depending on the size of the eggs)
• 150 g sugar
• 1 packet of vanilla sugar
• 3 egg whites
• 100 g flour
• 100 g starch flour
• 3 tsp, leveled baking powder
• 1 packet of pudding powder (vanilla or cream flavor)
• 3 tbsp sugar
• 450 ml milk
• 125 g butter, liquid
• 1 cup sugar (approx. 150 ml capacity)
• 125 g butter
• 2 lemon(s), juice of both, grated zest of 1 lemon
• 2 packs of sauce powder (vanilla)
• 2 cups water
• 2 egg yolks

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

not only loved on hot days

Sponge cake base: Beat egg yolks and water until frothy. Gradually add 2/3 of the sugar with the vanilla sugar and beat until a creamy mixture forms. Beat egg whites until a knife cut is visible. Then add the remaining sugar. Pour the egg whites onto the egg yolk mixture, sprinkle the flour mixed with the baking powder over the egg whites, and carefully fold everything in. Bake in a preheated oven at 180°C for about 20-30 minutes. After cooling, cut in half lengthwise. Tip: If you want it easier, a store-bought “Viennese cake base” also works. Buttercream: Cook the pudding according to the package instructions. Then stir in the melted butter. (A little tip: I always boil the butter with the milk together – this way, nothing sticks or curdles). Let the buttercream cool. Lemon cream: Mix the sauce powder with a little water, then pour the remaining water into a saucepan. Add everything except the egg yolks and bring to a boil. Stir in the prepared sauce mix and bring to a boil. Remove the pan from the heat and stir in the egg yolk. Assemble the cake: Place a cake ring around the bottom half of the cake base. Spread the buttercream on it, then spread 1/3 of the lemon curd over it. Place the other half of the base on top and spread the remaining lemon curd over it. Refrigerate for a few hours until ready to serve and serve with whipped cream.