Lemon buttercream cake

Ingredients for 1 servings:

• 5 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 150 g butter
• 125 g flour
• 75 g cornstarch
• 1 tsp baking powder
• 3 tbsp lemon juice
• 250 g butter, soft
• 500 g powdered sugar
• e.g. lemon juice
• n. B. lemon zest
• 1 package of chocolate coating, dark

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 55 minutes

For the lemon bases, preheat the oven to 200°C (top/bottom heat). Separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar and vanilla sugar until fluffy. Melt the butter in a double boiler and let it cool. Stir the cooled butter into the egg yolk mixture. Mix the flour, cornstarch, and baking powder and stir into the mixture. Stir in the baking powder. Lightly fold in the beaten egg whites. Pour the batter into a springform pan and bake for 20-25 minutes at 160°C (top/bottom heat). Let it cool. For the cream, beat the butter with lemon juice until fluffy—it can taste very lemony. Gradually sift in 400g of powdered sugar and stir in. If you like, add a little more lemon zest and stir in. If the cream is too soft and not spreadable, add the remaining powdered sugar and stir in. Halve the cooled base to create two equally thick layers. Place the first layer on a cake plate and spread a thick layer of frosting over the top. Then place the second layer on top and spread the frosting over the entire cake. Melt the glaze in a water bath and cover the cake either completely or in strips. Refrigerate the cake for at least 2 hours.