Buttermilk Lemon Cake

Ingredients for 1 servings:

• 10 eggs
• 300 g flour
• 175 g sugar
• 2 packets of vanilla sugar
• 1 packet of baking powder
• 1 packet of vanilla pudding powder
• 1 pinch of salt
• 2 tsp lemon zest
• 500 ml whipped cream
• 500 g yogurt (lemon yogurt)
• 250 ml buttermilk
• 1 tsp lemon zest
• 4 tbsp lemon juice
• 2 packs of instant gelatin
• 5 packs of cream stiffener
• 100 g almond flakes
• 2 packets of vanilla sugar
• 125 g sugar
• 30 g cornstarch
• 235 ml water
• 2 egg yolks
• 18 g butter
• 1 tbsp lemon zest
• 4 tbsp lemon juice

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours

Refined with lemon cream

For the sponge cake, separate the eggs, which should be at room temperature. Beat the egg whites for five minutes until stiff peaks form. Then beat for another five minutes, slowly adding the sugar and vanilla sugar. Then add the egg yolks, one at a time, and beat for another 10 minutes. Finally, sift the flour, custard powder, baking powder, salt, and lemon zest as finely as possible, mix briefly, and carefully fold in until no lumps remain but the mixture is still nice and airy. This is very important. Line the bottom of a 26cm springform pan with baking paper and pour the mixture into the covered springform pan. Bake the sponge cake base in a preheated oven at 175°C (top/bottom heat) for about 50 minutes. For the filling, whip the cream with the cream stiffener until stiff peaks form. Then add the lemon yogurt, buttermilk, lemon juice, sugar, and lemon zest. Then mix everything with the instant gelatin. For the lemon curd, mix the sugar, cornstarch, and water in a saucepan and bring to a boil over medium heat, stirring constantly, and cook until the mixture thickens. Then mix 3 tablespoons of the mixture separately with the egg yolks and add them to the pan. Stir for a further 2 minutes and then add the lemon juice. Let the lemon curd cool for an hour. Divide the cooled sponge cake into three layers. Enclose the first sponge layer in a cake ring and add the first part of the filling. Place a thin layer of lemon curd on top of the filling. Then place the second sponge layer on top and add more filling and cream. Cover with the third sponge layer and refrigerate the cake for at least 2 hours. Then remove the cake ring and spread the remaining filling on top of the cake. The outside of the cake can also be decorated with the filling or, for example, a lemon and cream cheese buttercream.