Lemon cake à la Mary-Lou

Ingredients for 1 servings:

• 3 eggs
• 2 tbsp water, lukewarm
• 125 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 75 g cornstarch
• 1 tsp, heaped baking powder
• 250 g sugar
• 1 pack of jelly, lemon
• 250 ml water
• 300 g cream cheese
• 400 g whipped cream
• 2 packs of cream stiffener

Instructions

Working time approx. 45 minutes; Rest time approx. 9 hours; Cooking/baking time approx. 25 minutes; Total time approx. 10 hours 10 minutes

Sponge cake: Separate the eggs. Beat the egg whites with lukewarm water until stiff peaks form, then add half of the sugar and the vanilla sugar while whisking. Beat the egg yolks with the other half of the sugar until very foamy. Pour the egg yolk mixture onto the egg whites, then sift the flour, cornstarch, and baking powder over them, then slowly fold in. Pour the batter into a springform pan lined with parchment paper and bake at 180°C for about 20-25 minutes until golden brown. Once cooled, peel off the parchment paper and cut in half horizontally. Filling: Bring the water and sugar to a boil. Remove from the heat and stir in the jelly while stirring. Stir until the powder has completely dissolved (do not allow to boil). Let cool for about 1 hour. Then stir in the cream cheese and chill until the mixture begins to set, i.e., stiff peaks form (about 1 hour). Then fold in the whipped cream with the cream stiffener. Spread half of the mixture on the bottom layer. Place the second sponge cake half on top and spread the remaining cream over the cake, including the edges. Refrigerate for about 8 hours. Decorate as desired.