American lemon cake

Ingredients for 1 servings:

• 125 g margarine
• 125 g sugar
• 4 egg yolks
• 1 egg(s)
• 1 packet of vanilla sugar
• 150 g flour
• 2 tsp baking powder
• 2 tbsp milk
• Fat, for the shape
• 4 egg whites
• 250 g sugar
• 2 lemons, juice
• 125 g sugar
• 2 ½ tsp cornstarch
• 3 cups of cream
• 100 g almond flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 40 minutes

For 12 pieces

Dough: Make a batter from margarine, sugar, egg, egg yolk, vanilla sugar, flour, baking powder, and milk and divide into two halves. Beat the egg whites with 250g of sugar until stiff. Pour one half of the batter into a greased springform pan and spread half of the egg white mixture on top. Sprinkle with 50g of flaked almonds and bake at 175°C for approx. 20-25 minutes. Repeat with the second half. Add lemon juice (or water) up to 1/8 liter and bring to a boil with 125g of sugar. Stir in the cornstarch and bring to a boil once. Then let cool. Whip the cream until stiff and pour into the cooled lemon mixture. Pour the entire lemon-cream mixture onto one layer and place the second layer on top. Refrigerate the cake for 8 hours. This cake is a hit in our family and a must-have at every celebration.