Lemon cream cake with berries

Ingredients for 1 servings:

• 375 g flour
• 375 g margarine
• 220 g sugar
• 7 eggs
• 1 ½ packets of baking powder
• 1 lemon(s), untreated, zest
• 5 tbsp lemon juice
• 1 pinch of salt
• possibly fat
• 750 g double cream cheese
• 500 g mascarpone
• 200 g powdered sugar
• 200 g yogurt (lemon flavor)
• 1 lemon(s), untreated, zest and juice
• 500 g strawberries
• 200 g blueberries or other berries of your choice

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 4 hours 15 minutes

quick and easy, fresh, fruity, ideal for warm days

For the batter, separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the sugar until frothy, then thoroughly mix all the other ingredients with the egg yolk and sugar mixture. Then fold in the beaten egg whites. Pour the batter into a springform pan lined with baking paper or greased. Bake in a preheated oven at 170°C (convection oven). The baking time is 60-75 minutes, depending on the oven. You can do a skewer test. Then remove the base from the oven and let it cool in the pan. You can also prepare the base a day in advance; it will stay fresh. For the lemon curd, mix all the ingredients for the curd in a large bowl until smooth. Then refrigerate for at least 2 hours. If the sugar content of the curd is too low for your liking, you can simply add more sugar. Place the cooled base on a cake plate and cut it in half horizontally to create three equal-sized layers. Spread a thin layer of lemon curd on the bottom layer and arrange sliced ​​strawberries on top. Spread another layer of curd on top of the strawberries. Place the lid of the cake on top and press down lightly. Spread another layer of curd on top and place the last layer on top of the cake. Cover the cake with the remaining lemon curd and then decorate with strawberries and blueberries or other berries. Refrigerate the cake until ready to serve.