John Myers
Ingredients for 1 servings:
- 2 eggs
- 150 g sugar
- 200 g flour
- 8 g baking powder
- 75 ml oil
- 75 ml mineral water (classic sparkling water)
- 3 lemon(s), juice and zest
- 300 g cream cheese
- 200 g sour cream
- 200 g whipped cream
- 5 sheets of gelatin
- 1 pack of cream stiffener
- 1 packet of vanilla sugar
- some sweetener
- some powdered sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 50 minutes
with lemon and cream cheese, because it’s simply delicious
For the base, beat the eggs and sugar until very foamy. Add the oil and water, then the flour and baking powder. Pour the batter into a greased 26cm springform pan and bake at 175°C fan-assisted oven for 15-20 minutes. Allow to cool and then cut in half crosswise. Place a cake ring around the bottom layer and immediately cut the top layer into 12 pieces and set aside. For the cream, wash, zest and juice the lemons. In a bowl, mix the sour cream with the cream cheese, add the lemon juice and zest and season with sweetener. Whip the cream with the cream stiffener and vanilla sugar until stiff. Soak and dissolve the gelatine; I always do this in the microwave at 600 watts for about 20 seconds. Now stir 3-4 tablespoons of the sour cream and cream cheese mixture into the gelatine and then stir everything back into the mixture. Chill for about 30 minutes and then fold in the whipped cream. Spread the cream on the cake base and place the sliced topping on top. Refrigerate the cake for about 6 hours and dust with powdered sugar before serving. Tip: You can also decorate the cake with lemon slices.
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