Lemon cake

Ingredients for 8 servings:

• 125 g sugar
• 4 eggs, separated
• 1 tbsp vanilla sugar
• 3 tbsp water
• 75 g flour
• 50 g cornstarch
• 1 ½ tsp baking powder
• 8 sheets of gelatin
• 300 ml buttermilk
• 75 g sugar
• 4 lemons, untreated
• 2 cups of cream
• 2 pieces QimiQ, classic

Instructions

Working time approx. 50 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 35 minutes; Total time approx. 6 hours 25 minutes

For the sponge cake, beat the egg yolks with water and 60g of sugar until frothy (approx. 20 minutes). Beat the egg whites with the vanilla sugar and 65g of sugar until stiff peaks form. Combine the egg mixture and fold in the flour, baking powder, and cornstarch. Pour into a springform pan and bake at 180°C (convection oven) for 25-35 minutes (watch for browning). Allow to cool and then cut in half crosswise. For the cream, combine the buttermilk, sugar, lemon zest, and lemon juice. Soak the gelatine in water and dissolve it. Then add 3 tablespoons of the buttermilk mixture to the gelatine, mix well, and then stir back into the remaining buttermilk mixture. Whip the cream until stiff peaks form and stir the Qimiq until smooth. Once the Qimiq is thoroughly blended and smooth, fold in the cream. Then mix it with the buttermilk mixture. If the cream isn’t firm enough to layer with the cake layers, refrigerate it for a while until it firms up, but not too long, as the gelatin will cause the cream to become too solid. Alternate layers of sponge cake layers and some of the filling, then cover the outside of the cake with the remaining cream. Refrigerate the cake for 4-5 hours before serving.