Lemon cream cake

Ingredients for 1 servings:

• 4 eggs
• 275 g sugar
• 200 ml oil (sunflower oil)
• 200 ml orange juice
• 1 lemon(s), the juice
• 300 g flour
• 1 packet of baking powder
• 3 lemons
• 600 g cream
• 3 packets of vanilla sugar
• 3 tbsp jelly, currant

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

fruity-fresh cake, lightning fast

Beat eggs with 250g sugar until thick and creamy. Add oil, orange juice, and lemon juice. Mix flour with baking powder and mix in. Pour into a springform pan lined with baking paper and bake at 160°C for 45-50 minutes. Once cooled, cut in half twice crosswise. Squeeze two lemons. Beat the cream with the remaining sugar and vanilla sugar until stiff, then stir in the lemon juice. Spread the jelly on the bottom layer, place the second layer on top. Spread a third of the cream on top, and place the lid on top. Put 4 tablespoons of cream into a piping bag. Cover the cake with the remaining cream. Pipe cream puffs, cut 1 lemon into pieces, and place on the puffs.