Lemon cake

Ingredients for 1 servings:

• 6 tbsp oil
• 6 tbsp sugar
• 6 tbsp flour
• 6 tbsp milk
• 2 eggs
• ½ pack of baking powder
• 250 ml water
• 160 g sugar
• 60 g butter / margarine
• 1 sachet of pudding powder, vanilla
• 1 sachet of sauce powder, vanilla
• 2 eggs
• 2 lemons (juice and zest)
• 1 cup of cream
• n. B. Chocolate shavings
• n. B. cream stiffener

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes

very lemony cream

For the base, beat the eggs until frothy. Gradually stir in the oil, sugar, milk, and flour with the baking powder. Pour the batter into a springform pan and bake at 175 degrees Celsius (top/bottom heat) for about 20 minutes. Then let the base cool completely. For the custard, mix together the water, sugar, butter, lemon juice and zest, custard powder, and vanilla sauce powder and bring to a boil. Let the custard cool slightly and then add the two eggs to prevent it from setting. Now place a cake ring around the base and pour the warm mixture onto the base. Place this in the fridge and when everything has set, whip the cup of cream with the cream stiffener, spread it on the cake, and decorate with chocolate shavings.