Lemon cream wreath

Ingredients for 1 servings:

• 4 eggs
• 225 g sugar
• 1 lemon(s), grated peel, untreated
• 75 g flour
• 100 g cornstarch
• 1 tsp baking powder
• Fat and breadcrumbs for the form
• ⅛ liter lemon juice
• 400 g whipped cream
• 200 g jam (lemon jam)
• 2 points cream stiffener
• 75 g almond(s), flakes
• 2 lemons
• Lemon balm, for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

a refreshing cake for the summer time or as an Easter wreath garnished with sugar eggs

Beat the eggs, 150g sugar, and lemon zest until frothy. Mix the flour, 80g cornstarch, and baking powder and fold in. Grease a 24cm diameter springform pan with a tube insert and dust with breadcrumbs. Pour in the batter. Bake in a preheated oven (electric oven: 200°C/ fan oven: 175°C/ gas mark 3) for about 25 minutes. Allow to cool. Bring the lemon juice and the remaining sugar to the boil. Mix the remaining cornstarch and a little water until smooth. Stir into the juice. Bring to the boil briefly, then allow to cool. (It’s quite thick!!) Whip 100g of cream until stiff and fold in. Carefully cut the sponge cake in half horizontally. Spread the bottom layer with jam and the second layer with lemon curd. Cover with the top layer. Chill the cake for about 1 hour. Whip the remaining cream, vanilla sugar, and cream stabilizer until stiff. Fill half of the mixture into a piping bag fitted with a star nozzle. Spread the remaining cream over the cake. Toast the almonds and let cool. Spread them around the edge of the cake using a pastry scraper. Pipe small curls onto the cake. Peel the lemons, removing the white pith. Cut out the segments between the membranes. Garnish the lemon wreath with the segments and lemon balm. Refrigerate until ready to serve. Increase the amount of cream for larger cake pans.