Chocolate-lemon cream cake

Ingredients for 1 servings:

• 250 g protein
• 1 pinch of salt
• 190 g sugar
• 190 g butter
• 120 g dark chocolate coating
• 170 g flour
• 40 g almonds, finely grated
• 1 pinch of cinnamon
• 75 g flour
• 50 g butter
• 25 g sugar
• 2 lemons, juice
• 50 g sugar
• 2 egg yolks
• 3 sheets of gelatin
• 200 g cream
• 100 g dark chocolate coating
• 100 g milk
• 2 sheets of gelatin
• 200 g cream
• 250 g cream, for spreading
• 1 packet of vanilla sugar
• 18 lemon wedges for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 6 hours

with egg white cake base for egg white utilization

Cake base: Finely chop the chocolate and melt in a water bath. Mix the flour, almonds, and cinnamon. Cream the butter with a little sugar until fluffy. Add the chocolate (while it is not too warm) and continue creaming. Beat the egg whites with the remaining sugar until stiff peaks form. Mix a little egg white into the butter/chocolate with a wooden spoon. Return this to the egg whites and carefully fold in the flour mixture. Pour the mixture into a springform pan lined with greaseproof paper. Bake at 170°C (convection oven) for about 50 minutes. After baking, turn the pan out (do not cut out the edges) and let cool on a wire rack. Once the cake base has cooled, cut twice with a serrated knife. Tip: Important! The cake base is fragile and may crumble. Shortcrust pastry base: Make a dough using the shortcrust pastry ingredients and bake a thin base at 170°C (350°F) for about 10-15 minutes until golden brown. Spread the base with jam and place a cake layer on top. Fit the aluminum ring tightly. Lemon cream: Briefly boil the juice of the lemons, the zest, and 2 egg yolks. Dissolve the sugar and the leaf gelatine (soaked in cold water) in them and let cool. Stir in the well-chilled, whipped cream. Chocolate cream: Boil the milk, stir in the chocolate coating and the gelatine. Also let cool, then stir in the whipped cream. The lemon and chocolate stock must not be warm, otherwise the cream will runny again!! Cake assembly: Pour the lemon cream into the prepared tin. Place the second cake layer on top. Pour in the chocolate cream and place the third layer on top. Chill the cake for at least 4 hours. Remove the ring and spread with freshly whipped vanilla cream and garnish. A regular chocolate base can also be used for the egg white cake layer.