Lemon cream cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 100 g sugar, vanillin sugar and salt with the whisk of the hand mixer until stiff. Stir in egg yolk. Mix flour, sauce powder and baking powder, sieve portions onto the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.

2. 2

   Wash the lemons hot and grate them dry. Using a channeller, draw a long strip of each of 2 lemons, wrap them spirally around a wooden spoon handle and freeze. Remove the base and let it cool on a cake rack. Drain the apricots. Grate the peel of 2 lemons. Halve 2 lemons and squeeze the halves. Soak the gelatine in cold water. Puree the apricots, 125 g sugar and lemon juice very finely. Squeeze the gelatine and dissolve carefully. Remove the pot from the heat, stir in some apricot puree and add to the remaining puree. As soon as the puree starts to gel, whip the cream until stiff and fold in with the lemon peel. Chill for another 15-20 minutes. Remove the base from the mould and cut through horizontally twice. Place a cake ring around the bottom cake layer.

3. 3

   Squeeze the gelatine and dissolve carefully. Remove the pot from the heat, stir in some apricot puree and add to the remaining puree. As soon as the puree starts to gel, whip the cream until stiff and fold in with the lemon peel. Chill for another 15-20 minutes. Remove the base from the mould and cut through horizontally twice. Place a cake ring around the bottom cake layer. Spread about 1/4 of the cream on the base and smooth it down. Place the middle cake base on top and press down slightly. Spread another 1/4 of the cream on top, place the lid on top and press down. Remove the cake ring. Spread the cake with the remaining cream all around. Put it in a cool place overnight. Cut the lemon spirals into 3 pieces each. Decorate the cake with Viennese almonds, lemon spirals and halved, candied lemon corners

4. 4

   Place the middle cake base on top and press down slightly. Spread another 1/4 of the cream on top, place the lid on top and press down. Remove the cake ring. Spread the cake with the remaining cream all around. Put it in a cool place overnight. Cut the lemon spirals into 3 pieces each. Decorate the cake with Viennese almonds, lemon spirals and halved, candied lemon corners

5. 5

   12 1/2 hours waiting time

Nutrition Facts

KCAL
360 kcal

CARBS
34 g

FATS
22 g

PROTEINS
6 g