Lemon cream cake

Ingredients for 1 servings:

• 150 g sugar
• 1 tbsp cream stiffener, heaped tbsp
• 5 eggs
• 1 tbsp water
• 200 g flour
• 1 tbsp cornstarch, heaped tbsp
• 1 pinch of baking powder
• Fat for the mold
• 600 g whipped cream
• 2 packages of cream stiffener
• 2 tbsp sugar
• 1 packet of vanilla sugar
• 0.2 liters of white wine
• 2 lemon(s), the juice
• 1 tsp lemon peel, untreated, grated
• 40 g icing sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

Mix the sugar and cream stiffener. Add the eggs and water, and beat until fluffy. Sift the flour, cornstarch, and baking powder over the mixture and fold in lightly. Pour the mixture into a 26 cm springform pan (greased only on the bottom) and bake in a preheated oven (175°C) for approx. 30-35 minutes on the middle rack. Loosen the cake from the pan with a knife and let it cool completely on a wire rack. Then cut it in half to create two layers. Turn one layer upside down using the edge of a springform pan. Whip the whipped cream with 4 teaspoons of cream stiffener, sugar, and vanilla sugar until stiff. Mix the remaining cream stiffener with the white wine, lemon juice, and lemon zest to form a smooth pudding, then fold in the whipped cream. Pour the cream onto the bottom layer and press the lid on firmly. Let it set in the refrigerator for 2 hours. Use a knife to loosen and remove the edge of the springform pan. If necessary, smooth the edge of the cake slightly with a hot, wet knife. Dust the cake with powdered sugar before serving.