Lemon cream cake

Ingredients for 1 servings:

• 6 eggs
• 240 g sugar
• 1 packet of vanilla sugar
• 180 g flour
• 4 egg whites
• 4 egg yolks
• 250 g sugar
• 4 lemons, juice
• 1 lemon(s), the peel
• 10 sheets of gelatin
• ½ liter cream
• 150 g lemon jam for spreading

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 20 minutes

Preheat the oven to 180°C fan/convection oven. For the sponge cake, beat the eggs, sugar, and vanilla sugar with a hand mixer on the highest setting for about 10 minutes until frothy. Then fold in the flour and pour the batter into a 26cm cake tin. Bake the sponge cake in the hot oven for about 30-40 minutes, then let it cool. Cut the cooled sponge cake in half and place a cake ring around the first layer. Generously spread lemon jam on the layer and place the second layer on top. For the lemon cream filling, beat the egg whites until stiff peaks form. Add the egg yolks, sugar, and lemon zest and beat until frothy. Whip the cream in a separate bowl until stiff peaks form. Squeeze the lemons and heat the juice. Soak the gelatine in cold water for 5 minutes, squeeze it out, and then dissolve it in the heated lemon juice. Let the mixture cool and add it to the lemon and egg mixture as soon as it begins to become creamy. Stir this lemon and egg mixture until it begins to thicken. Then add the whipped cream and gently fold it in. Pour the finished lemon cream into the cake ring and place it on top of the cake layers and refrigerate for at least 3 hours (preferably overnight).