Cake made from cake cream

Ingredients for 1 servings:

• 7 eggs
• 180 g sugar
• 200 g flour
• 1 tsp baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 800 g cream cheese
• 200 g powdered sugar
• 1 tsp lemon zest, finely grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Carefully separate the eggs, beat the egg whites with a pinch of salt until stiff peaks form. In a separate bowl, beat the egg yolks and sugar until creamy. Then add the egg whites to the egg yolk and sugar mixture. Sift the flour and baking powder into the batter mixture. Gently mix everything with a whisk. Line the bottom of a 28 cm springform pan with baking paper. Do not grease the edges, as otherwise the sponge will not rise. Pour the batter into the pan and bake at 180 degrees (top/bottom heat) for about 30 minutes. Remove the cake base from the pan, turn out onto a wire rack lined with baking paper, and allow to cool. Carefully peel off the baking paper and cut the base into three even slices using a serrated knife (the longest possible). For the cake cream, beat the cream cheese until fluffy, add the sifted powdered sugar and lemon zest, and mix with a mixer. Spread the cream on the first cake layer, then place the second layer on top. Repeat with the third layer. Then cover the entire outside of the cake with the cake cream.