Lemon cream cheese cake

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• Salt
• 25 g flour
• 125 g starch flour
• 1 tsp, heaped baking powder
• 1 tbsp milk
• 4 tbsp lemon juice
• 40 g powdered sugar
• 1 bag of jelly, lemon, for 500 ml of water
• 150 g sugar
• 150 g cream cheese
• 600 ml cream
• 1 packet of vanilla sugar
• 4 tbsp lemon juice
• 1 lime(s), quartered and sliced

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 50 minutes

to prepare

Line a springform pan (26 cm diameter) with baking paper. Grease the sides. Preheat the oven to 175 °C fan/convection oven. Cream together the butter, sugar, vanilla sugar, and salt until creamy. Beat in the eggs one at a time. Stir in the flour, cornstarch, baking powder, and milk (you may need a little more milk, depending on the size of the eggs). Bake the base for 20 minutes. Then let it cool slightly. Mix the lemon juice with the icing sugar. Prick the base with wooden skewers and then soak in the lemon sugar. Let the base cool completely, turn out and remove the baking paper (this can all be prepared a day in advance). Place it on a cake plate and place a cake ring around it. For the filling: Soak the jelly powder in just 1/4 l !!! cold water and let it swell for 5 minutes. Stir in 100 g sugar and heat gently, stirring (do not boil), until everything is well dissolved. Let the liquid cool until the jelly begins to set. Mix the cream cheese with 50g sugar, 4 tbsp lemon juice, and vanilla sugar, then gradually add the jelly. Chill the cream until it begins to set. Whip the cream until stiff, fold in, and spread the mixture onto the cake base. Slice the lime and decorate the cake with it. Let it set overnight in the refrigerator.