Lemon cream cake

Ingredients for 1 servings:

• 5 eggs
• 200 g sugar
• 1 bag of vanilla sugar
• 1 pinch of salt
• 150 g flour
• 1 pinch of baking powder
• 50 g butter
• 4 tbsp almond flakes
• Powdered sugar, for dusting
• 125 ml water
• 3 lemons
• 100 g sugar
• 1 bag of vanilla sugar
• 5 tsp pudding powder, bourbon vanilla
• 250 g cream
• 1 bag of cream stiffener

Instructions

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

Crack the eggs into a bowl and beat them with the sugar, vanilla sugar, and a pinch of salt for 8 minutes until frothy. This creates a very light and airy batter. Mix the flour and baking powder, sift them into the egg mixture, and stir in. Pour the batter into a 26cm springform pan, spread the butter on top, and sprinkle with the flaked almonds. Place the base in an oven preheated to 175°C (350°F) for 30 minutes. For the lemon curd, squeeze the lemons, mix the juice with the water, and stir in the sugar. Bring the juice to a boil, fold in the custard powder, and use it to thicken the liquid. Allow the mixture to cool, stirring occasionally. Then whip the cream and fold in. Once the cake has cooled, cut the cake base horizontally in half with a sharp knife, spread the lemon curd on the bottom layer, then place the lid on top and dust the cake with icing sugar.