Heidi's American Lemon Cake

Ingredients for 1 servings:

• 125 g margarine
• 4 egg yolks
• 1 packet of vanilla sugar
• 125 g sugar
• 2 tbsp water, lukewarm
• 150 g flour
• 2 tsp baking powder
• 4 egg whites
• 150 g sugar
• 60 g almonds, ground or almond flakes
• 125 ml water
• 100 g sugar
• 2 lemons, juice
• 3 tsp cornstarch
• 500 ml whipped cream
• Fat and breadcrumbs for the form

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 10 minutes

refreshing

For the pastry, beat the margarine with the egg yolks, sugar, vanilla sugar and 2 tablespoons of warm water until fluffy, then mix the flour with the baking powder and fold in. For the topping, beat the egg whites until stiff peaks form. Gradually add the sugar and beat vigorously. Bake 2 cake layers, each using half of the batter and half of the topping. To do this, pour half of the batter into a greased 26cm springform pan dusted with breadcrumbs, spread half of the topping on each layer and sprinkle with half of the almonds. Bake the cake layers at 175°C (not preheated) on the second shelf from the bottom for 25-30 minutes until light brown, then let cool. For the filling, make a mixture of water, sugar, juice of 2 lemons and cornstarch. If possible, do this the day before, as the mixture needs to be very cold and firm. Before assembling the cake, beat the cold lemon mixture vigorously with a mixer. Whip the cream until stiff and fold it into the lemon mixture. Spoon the filling onto one of the two cake layers, then place the second layer (pre-cut into slices, if desired) on top. Be sure to chill the cake before serving.