Lemon cream cake

Ingredients for 1 servings:

• 4 eggs, class M
• 80 g sugar
• 40 g flour
• 40 g cornstarch
• 10 g cocoa powder, unsat.
• 80 g lemon juice, freshly squeezed
• 2 tbsp lemon peel, grated, organic
• 5 egg yolks
• 100 g sugar
• 5 sheets of gelatin
• 800 g cream
• 300 g shortcrust pastry (1 2 3), thinly rolled out and baked
• 30 g apricot jam for shortcrust pastry
• 300 g cream, vanilla
• 1 tsp, heaped vanilla sugar
• 1 pack of cream stiffener

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 20 minutes

with a light chocolate base

Draw rings on three sheets of baking paper for the cake bases to spread the batter on, and bake them individually. Beat eggs with sugar until frothy. Sift flour, cornstarch, and cocoa powder and fold into the egg mixture. The mixture should be airy and light. Spread onto the prepared sheets of baking paper with a spatula and bake at approximately 180°C. Roll out the shortcrust pastry into a thin base and bake until golden brown. Spread the base with jam and place a chocolate layer on top. Turn the cake ring upside down. Briefly boil the lemon juice, egg yolk, and lemon zest, stirring constantly. Add the sugar and the gelatin (softened in cold water). Whip the thoroughly chilled cream. Stir some of the cream into the lukewarm lemon curd. Return this mixture to the large cream bowl and whisk everything together quickly. Pour half of the lemon curd into the ring, smooth it down, and place the second chocolate layer on top. Pour in the remaining cream and top with the third layer. Refrigerate the cake for at least 4 hours. Whip the 300g of cream for the decoration, adding the cream stiffener and vanilla sugar. Remove the ring and spread with vanilla cream, garnishing as desired.