Lemon cream cake

Ingredients for 1 servings:

• 4 eggs
• 225 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 100 g flour
• 2 packs of sauce powder, vanilla, for cooking
• 1 tsp, leveled baking powder
• 4 lemons, untreated
• 7 sheets of gelatin
• 4 apricots
• 750 g whipped cream

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 10 minutes

a little more elaborate, but every piece of cake rewards the work, for 12 pieces

Separate the eggs. Beat the egg whites until stiff, then add 100g of sugar, vanilla sugar, and salt. Stir in the egg yolks one at a time. Mix the flour, sauce powder, and baking powder, sift them into the mixture, and fold them in. Line the bottom of a 26cm springform pan with baking paper. Spread the mixture into the pan. Bake in a preheated oven at 200°C (175°C fan oven) for 20-25 minutes. Allow the sponge cake to cool. Wash the lemons with hot water and dry them. Zest the zest of 2 lemons and squeeze out the juice. Soak the gelatine. Blanch the apricots in hot water, rinse in cold water, and peel the peel. Halve the fruit and remove the stones. Purée with 125g of sugar and lemon juice. Squeeze out the gelatine, dissolve it, and mix with 3 tablespoons of the purée. Stir it into the remaining purée. As soon as the purée begins to set, whip the cream until stiff peaks form and fold it in with the lemon zest. Chill for 15-20 minutes. Cut the sponge cake base in half horizontally. Place a cake ring around the bottom layer. Spread with 1/4 of the cream. Place the second layer on top, spread with 1/4 of the cream, and place the lid on top. Cover the cake with the remaining cream. Chill overnight. Cut the zest from the remaining two lemons into a spiral shape and use it to decorate the cake.