Lemon cake

Ingredients for 1 servings:

• 185 g flour, smooth
• 85 g butter
• 55 g powdered sugar
• ½ lemon(s) – zest
• ½ egg yolk, whisked
• 1 ½ tbsp milk
• 2 eggs
• 130 g sugar
• 2 lemons, juice and zest
• 70 g butter
• 375 ml milk
• 100 g sugar
• ½ lemon(s), juice and zest
• 2 vanilla pods
• 3 egg yolks
• 35 g flour, smooth
• 3 egg whites
• 150 g sugar
• Flour
• Butter, pulses, dried

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the pastry, sift the flour into a bowl and add the butter. Crumble the ingredients into fine crumbs. Mix with the remaining dough ingredients and quickly knead into a dough on a lightly floured work surface. Wrap in cling film and let rest in the refrigerator for 30 minutes. Preheat the oven to 180°C. Grease a 30 cm diameter fruit tart tin with butter. Roll out the pastry to a thickness of 5 mm and line the tin. Prick the pastry base several times with a fork, cover with baking paper, fill with dried pulses and bake blind for 15 minutes. Remove the tin from the oven and remove the baking paper and pulses. Reduce the temperature to 160°C. For the lemon curd, beat the eggs, caster sugar, lemon juice and zest over steam until the curd thickens. Add the butter and stir until cold. Refrigerate for two hours, preferably overnight. For the vanilla cream, bring the milk to a boil with 3 tablespoons of caster sugar, lemon zest, and vanilla pod, then strain. Beat the egg yolks with the remaining caster sugar until creamy, stir in the flour, add the hot milk, and beat over steam until the cream thickens. Allow to cool, stirring frequently, and refrigerate. Combine the creams and pour onto the slightly cooled cake base. Beat the egg whites until stiff peaks form. Gradually add the caster sugar while stirring, then spread the beaten egg whites over the cake. Bake in the oven at 160°C for 30 to 40 minutes, until the beaten egg whites are golden brown.