White chocolate lemon cake

Ingredients for 1 servings:

• 160 g sugar
• 1 bag of vanilla sugar
• 4 eggs
• 5 ½ tbsp oil
• 4 tbsp water
• 1 ½ tbsp vinegar
• 160 g flour
• 1 bag of baking powder
• 6 tbsp orange juice
• 9 tbsp lemon juice
• 750 ml cream
• 2 bags of vanilla sugar
• 2 bags of cream stiffener
• 2 tsp lemon zest
• 50 g powdered sugar
• 50 g chocolate, white

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

For 12 lemony, super delicious pieces

Beat the eggs with sugar and vanilla sugar until frothy. Add the oil, water and vinegar and continue beating. Then stir in the flour and baking powder mixture well and pour the batter into a springform pan. Bake at 200°C for 5 minutes, then reduce the temperature to 180°C and bake for a further 15 minutes (do the skewer test). Cut the cooled cake base in half horizontally twice. Mix the orange juice with the lemon juice and saturate the cake layers with it. For the filling, whip the cream with the vanilla sugar and cream stiffener until stiff, then stir in the lemon zest and sifted icing sugar. Spread the bottom layer with 1/4 of the cream, place the second layer on top and spread with another 1/4 of the cream, then place the third layer on top and spread the remaining cream on top and on the sides. I whip the cream twice. So, first, I use two cups with half the ingredients, then another two cups with the remaining ingredients. This way, I get a better ratio between the individual cake layers. Finally, sprinkle the grated chocolate on top and refrigerate the cake for at least an hour.