Quick sponge cakes

Ingredients for 1 servings:

• 3 eggs
• 4 tbsp water, hot
• 120 g sugar
• 1 pinch of salt
• 100 g flour (wheat flour)
• 50 g cornstarch
• 1 tsp baking powder
• 1 tsp lemon(s) – zest, grated
• 600 ml cream
• 2 pts. cream powder mousse à la vanilla
• 200 g jelly (red currant jelly)
• 100 g almonds, peeled, sliced, roasted

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the batter: Beat the eggs and water with a hand mixer on high for one minute until frothy. Slowly sprinkle in the sugar and salt over a period of one minute, then beat for another 2 minutes. Mix the flour with the cornstarch and baking powder, then sift half of it onto the egg mixture and briefly mix in on low speed. Also mix in the remaining flour mixture and the lemon zest. Spread the batter onto a baking sheet lined with baking paper. Bake immediately in a preheated oven (180-200°C, fan oven 160-180°C) for 15 minutes. Turn the sponge cake out onto a piece of baking paper sprinkled with sugar and carefully peel off the baked paper. Allow to cool, then cut in half vertically and turn each half over. For the filling, briefly beat the cream and cream powder with a hand mixer on low speed. Then beat on high for 3 minutes. For the topping, heat the jelly while stirring continuously. Spread both sponge cake halves with the mixture and sprinkle with almonds. Spread the filling on one half and cover with the other half. Chill the cake for about 1 hour, then cut into slices. Tip: You can also make the frosting with milk instead of cream, and for those who don’t like quite as much cream on their cake, one packet of the frosting powder will do the trick!