Lemon cream cake

Ingredients for 1 servings:

• 130 g flour (type 405)
• 125 g butter, soft
• 2 small egg yolks
• 1 tsp sugar
• ¼ tsp baking powder
• 2 egg whites
• 100 g sugar
• 100 g almond flakes
• ⅛ liter of water
• 100 g sugar
• 3 large lemons
• 4 tsp cornstarch
• ½ liter whipped cream
• some powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

refreshing, summery

Quickly knead the flour, butter, egg yolks, 1 teaspoon of sugar, and the baking powder into a shortcrust pastry. Chill for 15 minutes, then roll out two 26 cm bases and place each in a springform pan. Beat the egg whites until stiff and stir in 100 g of sugar. Spread the egg white mixture onto the two bases and sprinkle each with 50 g of flaked almonds. Bake in a preheated oven at 175°C (fan oven) until light brown, about 15 minutes. Once cooled, cut one of the bases into 12 cake slices. Place a cake ring around the other base. For the filling, squeeze the lemons. Briefly bring the water, remaining sugar, and lemon juice to a boil. Mix the cornstarch with a little cold water, stir into the lemon mixture, and bring back to a boil while stirring. Allow to cool completely. Whip the cream until stiff, fold in the cold lemon mixture, spread evenly on the prepared base, and cover with the lid. Chill for a few hours. Remove the cake ring and dust with powdered sugar before serving.