Apple and Lemon Slices

Ingredients

Directions

1. 1

   Wash lemon hot, grate dry and thinly grate half of the peel. Halve the lemon and squeeze the juice from one half. Separate the eggs. Beat the egg whites and 3 tbsp. cold water until stiff, adding 100 g sugar. Stir in egg yolks and lemon peel. Mix flour, starch and baking powder. Sift the flour mixture over the egg mixture and fold in. Spread the mixture evenly on a baking tray (32 x 39 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Take out the sponge cake, let it cool down a little and remove from the baking paper. Cut the sponge cake in half crosswise and let it cool down

2. 2

   Soak 2 x 3 gelatine sheets separately in cold water. Mix sour cream, 100 g sugar, vanillin sugar and lemon juice. Squeeze 3 sheets of gelatine and melt in a small pot. Stir in 3 tablespoons of cream, then stir into the rest of the cream. Chill the cream for about 15 minutes until it starts to gel. Beat 200 g cream until stiff and fold into the cream

3. 3

   Cover a sponge cake base with a cake frame. Spread 2/3 of the cream on it and put the cake base in a cool place for about 45 minutes

4. 4

   Squeeze out 3 sheets of gelatine and melt in a small pot. Stir in 3 tablespoons of applesauce, then stir into the rest of the applesauce. As soon as the sour cream is firm enough, carefully spread the applesauce over it. Place the 2nd sponge cake on top. If necessary, warm the remaining sour cream slightly and stir until smooth. Spread the cream on the sponge cake and chill for at least 4 hours

5. 5

   Mix 100 g sugar and jelly powder in a small pot, stir in 400 ml cold water with a wooden spoon. Heat slowly while stirring until sugar and powder are dissolved (do not boil!). Let the jelly cool down for about 1 hour while stirring occasionally

6. 6

   Pour cold but liquid jelly onto the cream and chill again for the rest of the time

7. 7

   Whip 100 g cream until stiff and fill into a piping bag with a small perforated spout. Remove the cake from the cake frame and cut into 12 triangular slices with a hot knife. Decorate the edges of the slices with small cream tuffs. Keep the slices cold until serving

8. 8

   waiting time approx. 4 1/2 hours