Lemon cream cake with meringue topping

Ingredients for 1 servings:

• 1 large lemon(s), untreated
• 3 m.-sized eggs
• 315 g sugar
• 75 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 2 m.-large egg whites
• 3 sheets of white gelatin
• 300 g whipped cream
• 500 g sour cream
• 3 tbsp liqueur (lemon)
• 1 tbsp powdered sugar
• 2 tbsp water, cold
• 2 tbsp breadcrumbs, for the mold
• Fat, for the shape

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

For 12 pieces

Preheat oven (150°C fan/convection oven, 175°C electric oven, gas mark 2). Wash the lemon in hot water, dry it, halve it, and cut into 3 thin slices. Grate the zest and juice the remaining lemon. Separate 2 eggs. Beat 2 egg whites and 2 tablespoons of cold water until stiff, while gradually adding 120g of sugar. Separate 1 egg. Stir in 3 egg yolks. Mix the flour, cornstarch, and baking powder, sift them over the mixture, and fold in with a whisk. Spread the sponge mixture into a springform pan (Ø 26cm) lined with baking paper. If necessary, grease the edges and sprinkle with breadcrumbs. Beat 3 egg whites and 1 teaspoon of lemon juice until stiff, while gradually adding 120g of sugar. Pour this mixture onto the sponge mixture, leaving a 1cm edge free. Bake in a hot oven for 30-35 minutes. Once the meringue is golden brown, place a baking tray on the top rack and finish baking the cake. Allow to cool. Soften the gelatine. Mix together the sour cream, 75g sugar, lemon liqueur, remaining lemon juice and zest. Soak the gelatine, squeeze it out, and dissolve it (briefly place it in a cup in the microwave at low wattage), then stir in 3 tablespoons of sour cream. Whip the cream until stiff peaks form. Stir the gelatine mixture into the remaining cream and carefully fold in the whipped cream. Cut the sponge cake in half horizontally. Place a cake ring around the bottom cake layer. Spread the lemon cream on top. Place the meringue layer on top and press down lightly. Cover and chill for at least 3 hours. Dust with icing sugar and decorate with 3 lemon slices.