Lemon cream cake with meringue topping

Ingredients for 1 servings:

• 1 lemon(s) (organic), zest and juice
• 3 eggs
• 320 g sugar
• 75 g flour
• 50 g cornstarch
• 1 tsp baking powder
• Fat for the mold
• 2 egg whites
• 3 sheets of white gelatin
• Water, cold for soaking
• 3 tbsp liqueur (limoncello)
• 500 g sour cream
• 300 g whipped cream
• n. B. Icing sugar for decoration
• n. B. Lemon(s) – slices for decoration

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 15 minutes

conjures up the sun on the table

Preheat the oven to 175°C (top/bottom heat) and prepare a baking tray. Grate the zest and juice from the lemon. Set the zest and juice aside for now. Line a 26 cm springform pan with baking paper and grease the sides. Separate 2 eggs, beat 2 egg whites and 2 tablespoons of water until stiff peaks form, slowly adding 125 g of sugar. Separate 1 egg. Stir 3 egg yolks into the mixture. Mix the flour, cornstarch and baking powder and then fold into the mixture. Pour the mixture into the springform pan. Beat 3 egg whites and 1 teaspoon of lemon juice until stiff peaks form, slowly adding 120 g of sugar. Pour the beaten egg whites onto the mixture in the springform pan, forming waves if possible. Place the sponge cake in the preheated oven for about 30 minutes. As soon as the meringue topping turns brown (mine took about 20 minutes), place the baking tray provided over the springform pan in the oven to protect the topping. Once finished, remove from the oven, carefully loosen it from the edges (very delicate!), and let cool. For the filling, soften the gelatin in cold water. Mix together the sour cream, 75g sugar, liqueur (I used a good dash more), the remaining lemon juice, and the lemon zest. Squeeze the gelatin well and dissolve according to the package instructions. Add 3-5 tablespoons of the sour cream to the gelatin and stir in. Then add this mixture to the remaining cream. Refrigerate until it begins to set. In the meantime, whip the cream until stiff peaks form, then fold it into the setting cream. Carefully halve the sponge cake and set the topping aside. Place a cake ring around the cake, choosing a size 1-2 sizes larger to accommodate the topping. Spread the cream over the cake and carefully place the topping on top. Refrigerate for 3-4 hours. I personally prefer to make the cake a day in advance so it cools thoroughly and sets. Decorate the topping with powdered sugar and lemon slices before serving.