Lemon meringue cake

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 2 tsp baking powder
• 4 egg yolks
• 2 tbsp carbonated mineral water
• 4 egg whites
• 1 pinch of salt
• 250 g sugar
• 2 bags of almond flakes
• 2 lemons
• 3 tbsp cornstarch
• 125 g sugar
• ¾ liter cream
• 1 pack of cream stiffener

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Old secret recipe – I think it’s only passed on secretly!

First, make a batter with sugar, butter, flour, egg yolks, baking powder, vanilla sugar, and seltzer. Pour this into two 26cm springform pans lined with baking paper. Then beat the 4 egg whites until stiff (with a pinch of salt), mix with 250g of sugar, and spread on both layers. Sprinkle a bag of almond flakes on top of each layer and bake for 20-30 minutes at 200°C – fan oven 180°C (one after the other if you don’t have a fan-assisted oven!). Filling: Mix the juice of 2 lemons with water to make 1/4 liter, mix with 3 tablespoons of cornstarch and 125g of sugar, and bring to a boil while stirring. Allow to cool. Beat 3/4 liter of cream with cream stiffener until stiff. Fold in the cold lemon mixture and spread on one of the cooled layers (best done with a cake ring). Place the other layer on top.