American lemon cake

Ingredients for 1 servings:

• 120 g fat
• 125 g sugar
• 1 tbsp vanilla sugar
• 4 egg yolks
• 150 g flour
• 2 tsp baking powder
• 2 tbsp water
• 4 egg whites
• 200 g sugar
• 100 g almonds, chopped
• 75 ml water
• 100 g sugar
• 4 pts vanilla sugar
• 200 ml lemon juice
• 6 sheets of gelatin
• 200 ml whipped cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a batter from fat, sugar, vanilla sugar, egg yolks, flour, baking powder, and water and divide between two springform pans. Beat egg whites until stiff, slowly adding the sugar. Fold the almonds into the beaten egg whites, spread them on the cake layers, and bake for about 20 minutes at 180°C. Allow to cool. Place a cake ring around one layer. Boil water with sugar and lemon juice, then allow to cool slightly. Dissolve the soaked and squeezed gelatin in it. Whip the cream until stiff and fold it into the lemon mixture. Spread the lemon cream mixture on the first layer and cover with the second layer. Refrigerate.