Heavenly Cake

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 5 egg yolks
• 100 g flour
• 1 tsp baking powder
• 50 ml milk
• 5 egg whites
• 250 g sugar
• 100 g almonds, sliced
• ½ lemon(s), the juice
• 1 cup whipped cream
• 75 g sugar
• 2 cups sour cream
• 5 sheets of gelatin
• possibly yogurt (coffee yogurt)
• possibly blueberries or raspberries
• Butter for the molds
• Flour for the molds

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

Preheat the oven to 180°C. For the meringue, beat the egg whites with 250g of sugar until stiff peaks form. For the pastry, beat the butter with 125g of sugar until very fluffy. Gradually stir in the egg yolks. Sift the flour with the baking powder and stir in. Finally, add the milk. Grease two 24cm cake tins with butter and dust with flour. Divide half of the batter into each tin. Divide the meringue between the two tins. Sprinkle flaked almonds over both tins and bake at 180°C for approx. 20 minutes. For the filling, soak the gelatine in cold water. Whip the cream with the sugar. Stir in the sour cream. Squeeze out the gelatine well, then dissolve it in the hot lemon juice and quickly stir it into the cream and sour cream mixture. For the filling, I always leave one layer in the pan, spread the cream over it, and then place the second layer on top. Refrigerate the cake for about 6 hours so the filling sets. Depending on my mood, I like to add either two cups of coffee yogurt or fresh fruit (blueberries or raspberries) to the cream. It tastes very fresh.