Brazilian Lemon Cake

Ingredients for 1 servings:

• 200 g biscuits (butter biscuits)
• 100 g butter
• 200 g whipped cream
• 200 g double cream
• 1 can condensed milk, sweetened
• 1 lemon(s)
• 3 egg whites
• 2 egg yolks
• 6 tbsp sugar
• 1 lemon(s)
• 1 pinch of salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Preheat the oven to 180°C. For the base, grind the butter biscuits in a mixer, then gradually mix the biscuit flour with the butter, adding 1 tablespoon of cream if necessary. Line the bottom of a 24 cm springform pan with the mixture, gently pulling up the edges. Bake the base at 180°C for about 20 minutes, until lightly browned. Wash the lemon thoroughly and zest, squeeze out the juice, and measure out 1/2 cup. Beat 3 egg whites with a pinch of salt until stiff peaks form, gradually adding the sugar and mixing with the grated lemon zest. For the filling, whisk together the lemon juice, the remaining cream, the double cream, 2 egg yolks, and finally the condensed milk. Pour this mixture into the pre-baked base and cover with the beaten egg whites. Return the cake to the oven for another 10 minutes, until the top is lightly browned. Let cool and store in the refrigerator.