Four-day lemon cake

Ingredients for 1 servings:

• 250 g flour
• 250 g sugar
• 250 g butter
• 4 eggs
• 1 packet of vanilla sugar
• 2 tsp baking powder
• 2 tbsp cocoa powder, unsweetened
• 3 cups of sweet cream (200 g each)
• 1 sachet of instant gelatin
• 8 tbsp lemon juice
• 3 tbsp sugar
• 1 packet of vanilla sugar
• some apricot jam for spreading
• 1 cup of cream
• e.g. pistachios, chopped or chocolate shavings

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 4 days; Cooking/baking time approx. 20 minutes; Total time approx. 4 days 1 hour 50 minutes

fruity, easy to prepare, festive

First, make a batter from sugar, butter, eggs, flour, vanilla sugar, and baking powder. Then put half of the mixture into a second bowl and mix with 2 tablespoons of cocoa. Bake 2 light and 2 dark cake layers separately at 160°C (fan oven) for approx. 15–20 minutes. In a fan oven, you can bake two layers at the same time if you have two baking tins. For the filling, mix the cream and instant gelatine and beat until light. Then stir in the lemon juice, 3 tablespoons of sugar, and the vanilla sugar. Place a cake ring around one layer. Spread 1/3 of the lemon cream on top. Place the second layer on top and spread another 1/3 of the lemon cream on top. Place the third layer on top, spread the remaining lemon cream on top, and cover with the fourth layer. Alternate between the light and dark layers. Spread the top layer with apricot jam. Cover the pan with aluminum foil and refrigerate the cake for 2-4 days. Then remove the cake ring. Whip the cream for the decoration and spread it all over the cake. Decorate with chopped pistachios or chocolate shavings. The cake won’t go bad in the refrigerator if it sits that long. You can serve the cake immediately after making it; you’ll have a light and fluffy lemon cream cake. The longer it stands, the firmer the mixture becomes, and it tastes like lemon buttercream. The preparation itself isn’t time-consuming; it’s just the baking and resting time that takes up the time. But the work is worth it!