Buttermilk Lemon Cake

Ingredients for 1 servings:

• 1 cake base (sponge cake), light, cut in half
• 12 sheets of gelatin
• 500 ml buttermilk
• 70 g sugar
• 100 ml lemon juice
• 1 lemon(s), grated peel
• 400 g whipped cream
• powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Very refreshing in summer

Soak the gelatin. Mix together the buttermilk, lemon juice, lemon zest, and sugar. Squeeze out the gelatin and heat it in a saucepan. Once dissolved, fold it into the buttermilk and refrigerate. When the mixture begins to set, whip the cream until stiff peaks form and fold it in. Place the first layer on a cake plate, place a cake ring around it, and fill it with half of the cream. Place the second layer on top, spread the remaining cream on top, and cover with the third layer. It’s best to leave it overnight to set. Decorate with powdered sugar. Tip: It also tastes delicious if you replace half the buttermilk with orange juice. You can then make a cake glaze from 2 packets of cake glaze, 375 ml orange juice, 125 ml water, and sugar, and spread it over the third layer.