Lemon buttercream cake

Ingredients for 1 servings:

• 5 eggs
• 130 g sugar
• 1 packet of vanilla sugar
• 20 g powdered sugar
• 125 g flour
• 50 g cornstarch
• ½ pack of baking powder
• 150 ml whipped cream
• 350 g white chocolate coating
• 250 g butter, mildly soured, soft
• 4 tbsp liqueur (lemon liqueur)
• e.g. lemon juice
• 12 lemon slices, candied
• Desiccated coconut
• 6 tbsp water, hot

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the batter, separate the eggs. Beat the egg yolks with 5-6 tablespoons of hot water until frothy, add the sugar and vanilla sugar. Beat the egg whites until stiff, add the powdered sugar and beat again. Then fold the egg whites into the egg yolk mixture. Mix the flour, cornstarch and baking powder. Sift onto the mixture and carefully fold in with a whisk. Pour the batter into a prepared springform pan. Bake in a preheated oven at 195°C for approx. 25-35 minutes. Allow to cool and cut into 3 layers. For the buttercream, bring the cream to a boil. Dissolve 300g of chopped chocolate in the cooling cream. Transfer to a bowl and allow to cool completely. Then beat for 3 minutes. Add the butter, stir in the liqueur and season with lemon juice. Spread the first layer with 1/3 of the cream, then place the second layer on top. Spread the same amount of cream and place the lid on top. Spread the remaining cream over the top and sides of the cake. Press the lemon slices into the edge and then sprinkle with desiccated coconut. Use a vegetable peeler to shave the remaining chocolate into shavings and spread them over the cake. Tip: I first rolled the lemon slices in sugar and then pressed them into the desiccated coconut; that works too.