Lemon cake

Ingredients for 1 servings:

• 4 eggs, separated
• 125 g sugar
• 1 packet of vanilla sugar
• 3 tbsp water, warm
• 75 g flour
• 50 g cornstarch
• 1 ½ tsp baking powder
• 8 sheets of gelatin
• 300 ml buttermilk
• 150 g sugar
• 1 pack of lemon peel
• 110 ml lemon juice, freshly squeezed
• 800 ml cream (4 cups of 200 g each)
• some pistachios, unsalted, chopped
• some lemon balm

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 25 minutes

Preheat the oven to 180°C (fan oven). Grease the bottom of a 26cm springform pan and sprinkle with breadcrumbs. Do not grease the sides, or the cake will not rise. Sponge cake: Beat the egg yolks with water and 60g of sugar until frothy. Beat the vanilla sugar with the egg whites and 65g of sugar until stiff peaks. Mix with the egg yolk mixture and then fold in the flour, baking powder and cornstarch. Pour the mixture into a springform pan and bake for 25 minutes at 180°C (fan oven). Cream: Soak the gelatine in a large bowl with cold water for about 7 minutes. Mix together the buttermilk, sugar, lemon zest and juice. Remove the gelatine from the water and dissolve it in a saucepan on the stove over low heat. Add a little of the buttermilk mixture and stir to equalize the temperature. The gelatine must be completely dissolved. Now stir this into the remaining buttermilk mixture. Place in the refrigerator and wait until it begins to set. Whip 3 cups (600 ml) of cream until stiff, then mix with the slightly stiffened buttermilk mixture. Now cut the sponge cake in half crosswise. Place the springform pan rim around the bottom half. Spread half of the cream on top. Place the second layer on top, then add the other half of the cream and smooth it down. Let it set for 4-5 hours, preferably overnight. Now you can decorate the cake with 1 cup (200 ml) of whipped cream, pistachios, and lemon balm leaves.