Lemon cake

Ingredients for 1 servings:

• 1 egg yolk
• 75 g sugar
• 1 sachet of vanilla sugar
• 5 drops of lemon(s)
• 100 g margarine
• 200 g flour
• 1 pinch of baking powder
• 150 g sugar
• 100 bags of vanilla sugar
• 150 g butter
• 4 eggs
• ½ sachet of vanilla pudding powder
• 150 ml lemon juice
• 50 ml water
• 500 ml cream
• 5 tsp cream stiffener
• 250 g low-fat curd cheese
• 4 tbsp lemon juice
• 50 g sugar
• ½ lime(s) or lemon, untreated

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 20 minutes

Prepare a dough from the dough ingredients. Place 2/3 of it in a prepared 26 cm springform pan as the base. Prick several times with a fork. Bake in a preheated oven at 180°C for approx. 10 minutes. Allow to cool. Place the remaining dough as the edge (max. 3 cm high). Combine all of the filling ingredients in a saucepan, bring to a boil while stirring with a whisk, and then bring to a boil briefly. Pour onto the base while still hot and smooth over the surface. Bake at 180°C for another 20-25 minutes. Allow to cool in the pan and place on a cake plate. Once the cake has completely cooled, whip the cream with the sugar and cream stiffener until stiff. Mix the quark with the lemon juice and fold in the cream. Spoon half of the mixture onto the cake, spreading it over the surface and edges. Fill the other half into a piping bag with a large serrated nozzle and cover the top of the cake with it. Let your creativity run wild. Then garnish with quartered lime or lemon slices in a crisscross pattern. Refrigerate until ready to serve.