Lemon dome cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 130 g sugar
• 1 pinch of salt
• 1 pack of pudding powder, vanilla
• 100 g flour
• ½ tsp baking powder
• 12 sheets of gelatin
• 375 ml buttermilk
• 200 g sugar
• 1 pack flavoring (lemon peel flavor)
• 80 ml lemon juice (or a little more to taste)
• 800 ml cream
• 200 ml cream
• 1 vanilla sugar
• 2 limes or lemons

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Separate 4 eggs, beat the egg whites until stiff, then add 130g sugar and a pinch of salt. Whisk the egg yolks and fold in. Sift in 1 sachet of vanilla pudding powder, 100g flour and ½ tsp baking powder. Fold everything in loosely. Pour the batter into a 26cm (10″) baking dish and bake at 200°C (top and bottom heat) for approx. 15-20 minutes. Once cooled, cut the base in half. Soak 12 sheets of gelatine in cold water. Lightly grease a dome-shaped dish with oil. Mix together 375ml buttermilk, 200g sugar, 1 sachet of lemon zest and 80ml lemon juice. Whip 800ml cream until stiff. Squeeze out the gelatine and dissolve it in a saucepan while stirring. Add a little of the buttermilk mixture and stir to even out the gelatine. Add the remaining buttermilk mixture and fold in the cream. Cut a layer to a diameter of 20 cm. Pour half of the buttermilk mixture into the dome tin, place the 20 cm sponge layer on top, and spread the remaining mixture on top. Place the 26 cm layer on top and refrigerate the cake for at least 3 hours. Then turn it out onto a cake plate. Whip 200 g of cream with 1 tablespoon of vanilla sugar until stiff and pipe the cream over the edges. Garnish with lime or lemon slices.