Buttermilk lemon cake

Ingredients for 1 servings:

• 4 eggs, separated
• 125 g sugar
• 1 packet of vanilla sugar
• 3 tbsp water, lukewarm
• 75 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 8 sheets of gelatin
• 300 ml buttermilk
• 150 g sugar
• 1 pack of lemon peel
• 110 ml lemon juice
• 4 cups of cream, 250 ml each
• Pistachios, chopped
• Lemon balm

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 10 minutes

Whisk the egg yolks with the water and 60g of sugar until frothy. Beat the vanilla sugar with the egg whites and 65g of sugar until stiff peaks form, mix with the egg yolk mixture, then fold in the flour, baking powder, and cornstarch. Pour the mixture into a springform pan and bake for 25 minutes at 180°C (convection oven). For the filling, soak the gelatine in cold water. Then dissolve it according to the package instructions and mix with the buttermilk, sugar, lemon zest, and juice. Leave to set slightly in the refrigerator. In the meantime, whip 3 cups of cream and then mix with the slightly firm buttermilk mixture. Now divide the cake base in half and place the rim of the springform pan around the bottom layer. Spread half of the cream on top. Place the second layer on top. Spread the remaining cream on top and smooth it down. Leave to set for 4-5 hours, preferably overnight. Now you can decorate the cake with 1 cup of whipped cream, pistachios, and lemon balm leaves.