Lemon cream cake

Ingredients for 1 servings:

• 125 g margarine
• 75 g sugar
• 1 packet of vanilla sugar
• 4 egg yolks
• 150 g flour
• 2 tsp baking powder
• 2 tbsp milk
• 4 egg whites
• 200 g sugar
• 1 bag(s) almond(s), chopped
• ⅛ liter of water
• 100 g sugar
• 3 lemon(s), the juice
• 3 tsp cornstarch
• 2 cups of cream

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 1 hour 30 minutes

Mix margarine, 75g sugar, vanilla sugar, egg yolks, flour, baking powder, and milk into a dough. Divide the dough in half and divide between two springform pans. Beat the egg whites and 200g sugar until stiff peaks form. Spread the mixture evenly over both cake layers. Sprinkle the chopped almonds over the egg white mixture. Bake the cake layers in a preheated oven at 150°C – 175°C for about 30 minutes. Then let cool. For the filling, put water, 100g sugar, lemon juice (instead of the juice of the 3 lemons, you can also use the juice of 2 lemons and 1 orange), and cornstarch in a saucepan and bring to a boil briefly. Once the mixture has stiff peaks, remove from the heat and let cool. Whip 2 cups of cream and stir in the cooled lemon curd. Spread the cream on one of the two cooled layers. Place the other layer on top and press down lightly. Refrigerate the cake for 1 day before serving. Tastes best when well chilled.