Ocean cake

Ingredients for 1 servings:

• 125 g butter or margarine
• 125 g sugar
• 1 tbsp vanilla sugar
• 4 egg yolks
• 2 tbsp water
• 150 g flour
• 2 tsp baking powder
• 4 egg whites
• 200 g sugar
• 100 g almonds, sliced
• 2 lemons
• 1 pkt. pudding powder, vanilla
• 1 tbsp vanilla sugar
• 500 ml cream
• 125 g sugar
• 2 points cream stiffener

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with vanilla lemon cream

First, to make the dough, cream the butter, sugar, and vanilla sugar until fluffy. Then gradually stir in the eggs and water. Finally, stir in the sifted flour mixed with the baking powder. Divide the dough between two well-greased baking tins. For the meringue, beat the egg whites until stiff and stir in the sugar. Divide the meringue and spread each layer on the dough. Bake the cake layers at 160°C for approx. 45 minutes. Sprinkle the sliced ​​almonds on top of each meringue layer. For the filling, squeeze the two lemons and dilute the lemon juice with enough water to make a quarter liter of lemon water. Bring the liquid to a boil and cook with the vanilla pudding (previously mixed with a little water) and vanilla sugar. Allow to cool. Whip the cream until stiff and mix with the sugar and cream stabilizer. Finally, stir the cooled lemon vanilla pudding into the cream. Place one layer on a cake plate and spread the cream on the layer. Now place the second layer on top of the cream.