Almond cup cake with lemon cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the sponge cake, pour out 1 cup of cream, put the cream aside. Wash the cup, dry well and use as a measuring cup. Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs.

2. 2

   Beat the egg white with the whisk of the mixer until stiff, while beating 3⁄4 cup (150 g) of sugar, vanilla sugar and 1 pinch of salt. Stir in the egg yolks one by one. Mix flour, baking powder and almonds and fold into the egg mixture.

3. 3

   Pour into the mould and smooth down.

4. 4

   Mix the flaked almonds and 1⁄4 cup (50 g) of sugar. Sprinkle on the sponge mixture. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 25 minutes. Take out and immediately pour 1⁄2 cup (100 g) of cream over it.

5. 5

   Bake in a hot oven for another 10 minutes. Take out. Leave to cool in the mould.

6. 6

   For the filling 1 1⁄2 Whip the cup (300 g) of whipped cream until stiff. Add Lemon Curd, except for 2 tbsp., briefly under the cream, so that streaks appear. Remove the sponge cake from the mould and cut through horizontally.

7. 7

   Spread the cream loosely on the lower base. Spill 2 tbsp. lemon curd on the cream. Place the upper cake layer on top and chill until serving.

Nutrition Facts

KCAL
270 kcal

CARBS
24 g

FATS
16 g

PROTEINS
5 g