Lemon slices with raspberries

Ingredients for 1 servings:

• 4 egg yolks
• 2 tbsp water
• 80 g sugar
• 1 packet of vanilla sugar
• ½ lemon(s), grated peel
• 4 egg whites
• 1 pinch of salt
• 80 g flour
• 2 organic lemons, grated peel and juice
• 2 eggs
• 35 g cornstarch
• 100 g sugar
• 200 ml water
• 200 ml whipped cream, chilled
• 300 g raspberries, fresh

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours

refreshing-fruity

For the batter, beat the egg yolks and water until frothy. Add the sugar, vanilla sugar and lemon zest and beat for about 3 minutes until thick and creamy. Beat the egg whites with a pinch of salt until stiff peaks form. Pour the beaten egg whites onto the egg yolk mixture and sift the flour over it. Using a whisk or wooden spoon (not a mixer), carefully fold everything into the egg yolk mixture. Line a baking tray with baking paper and spread the mixture evenly on it, smoothing it out. Bake in a preheated oven at 200°C (top/bottom heat) for about 12 minutes until golden brown. Turn out onto a damp tea towel dusted with sugar, peel off the baking paper and leave to cool. For the cream, put the lemon juice, lemon zest, eggs, cornstarch, sugar and water in a saucepan and bring to a boil once, stirring constantly and vigorously with a whisk. Then remove the pan from the heat and allow the cream to cool, stirring occasionally. Whip the chilled whipped cream until stiff, carefully fold it into the cooled cream, and refrigerate the lemon cream for about 10 to 15 minutes. Cut the cooled sponge cake in half and spread half of the cream on one half. Distribute the washed raspberries evenly on top, cover with the remaining cream, and place the second piece of dough on top as a lid. Refrigerate for about one to two hours before cutting into small pieces. Tips: Before cutting the slices into pieces, place the cream slices in the freezer for about half an hour. Sprinkle with powdered sugar before serving.