Wrap cake with lemon cream

Ingredients for 1 servings:

• 4 eggs
• 25 g sugar
• 1 pinch of salt
• 60 g flour
• 30 g hazelnuts, ground
• 2 tsp, leveled baking powder
• 6 sheets of gelatin
• 4 lemons
• 850 g cream
• 1 packet of vanilla sugar
• 20 g pistachios, chopped
• possibly mint for decoration

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Separate the eggs and beat the egg whites until stiff. Add 100g of sugar and salt. Stir in the egg yolks. Mix the flour, nuts, and baking powder and fold in. Spread the dough onto a baking sheet lined with baking paper. Bake in a preheated oven at 175°C for about 15 minutes. Turn out onto a kitchen towel and remove the paper. Cover with a damp cloth. Soak the gelatine. Grate the zest of 1 lemon. Squeeze the juice of 2 lemons (90ml). Whip 750g of cream until stiff. Add 150g of sugar and stir in the lemon zest and juice. Dissolve the gelatine and stir into the cream. Spread 3/4 of the cream onto the sponge cake. Cut the cake into 5 strips, each 6cm wide. Roll up one sponge cake strip and place in the center of a cake plate. Place the remaining strips one after the other around this roll. Secure with a cake ring. Spread the remaining cream onto the cake. Chill for about 2 hours. Whip 100g of cream with the vanilla sugar until stiff peaks form. Spread this mixture over the cake. Peel the zest from 1 lemon using a zester. Halve 1 lemon, slice one half, and wedge the other half. Decorate the cake with lemon pieces, zest, pistachios, and mint.