Lemon cake

Ingredients for 1 servings:

• 3 eggs
• 100 g flour
• 100 g sugar
• 100 g butter or margarine
• 1 tsp baking powder
• 4 eggs, separated
• 300 g sugar
• 250 g butter
• 2 lemons, juice
• 1 pack of pudding powder, vanilla
• 12 sheets of white gelatin
• 2 bags of cake glaze, red

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 1 hour 20 minutes

Recipe from the GDR era

Dough: Mix the ingredients for the base and spread the dough into a baking dish. Bake at 175°C (350°F) for about 20 minutes using a fan oven. Lemon curd: Melt the butter in a saucepan. Add the lemon juice and mix. Make a pudding with 1/4 liter of sugar-free water. Soak the gelatin leaves in water, squeeze them dry, and stir them into the still-hot butter. Add the melted butter and the stirred-in gelatin to the cooked pudding. Mix vigorously to avoid lumps. Beat the egg whites until stiff. Mix the egg yolks with the sugar, add to the pudding, and mix vigorously. Then fold in the iced egg whites. Pour everything onto the cooled base and chill, ideally overnight in the refrigerator. Prepare the glaze according to the instructions, let it cool slightly, and pour it over the lemon curd.