Lemon cream cake with almond meringue topping

Name: Lemon cream cake with almond meringue topping
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 4 Eggs (size M); 100 g soft butter; 425 g Sugar; 2 packages Vanillin sugar; 125 g Flour; 1 coated Tsp Baking Powder; 2–3 drops of lemon aroma; 100 g ground hazelnuts; 7-10 Tbsp juice of 2-3 lemons (about 80 ml); 3 heaped Tsp cornstarch; 2 TABLESPOONS flaked almonds; 500 g Whipped cream; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

4 Eggs (size M)
100 g soft butter
425 g Sugar
2 packages Vanillin sugar
125 g Flour
1 coated Tsp Baking Powder
2–3 drops of lemon aroma
100 g ground hazelnuts
7-10 Tbsp juice of 2-3 lemons (about 80 ml)
3 heaped Tsp cornstarch
2 TABLESPOONS flaked almonds
500 g Whipped cream
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Separate eggs. Cream butter, 100 g sugar and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in the egg yolks one by one. Mix flour and baking powder, stir in briefly. Grease the bottom of a springform pan (26 cm Ø). Put half the dough into the form and smooth it down. Beat the egg white until stiff, add 200 g sugar.
2
Put half of the beaten egg white in a cool place. Fold lemon flavouring and hazelnuts into the other half. Smooth the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Fill lemon juice with water to 1/8 litre liquid. Boil up with 125 g sugar. Stir starch and some cold water until smooth. Pull the pot off the stove. Stir in starch. Bring to the boil again while stirring and simmer for about 2 minutes. Let it cool down. Let the base cool down for about 10 minutes, remove from the pan and let it cool down. Clean the mould and grease the base again. Spread the rest of the dough into the form.
3
Pull the pot off the stove. Stir in starch. Bring to the boil again while stirring and simmer for about 2 minutes. Let it cool down. Let the base cool down for about 10 minutes, remove from the pan and let it cool down. Clean the mould and grease the base again. Spread the rest of the dough into the form. Spread the remaining beaten egg white loosely on top and sprinkle with almonds. Bake at the same temperature for 30-35 minutes. Let it cool down. Whip the cream until stiff, sprinkle with 1 sachet of vanilla sugar. Fold the cream into the lemon pudding, then spread on the hazelnut base. Cut the almond base into approx. 12 cake pieces and place them on the lemon cream as a cover. Dust with icing sugar and decorate with mint if desired
4
Spread the remaining beaten egg white loosely on top and sprinkle with almonds. Bake at the same temperature for 30-35 minutes. Let it cool down. Whip the cream until stiff, sprinkle with 1 sachet of vanilla sugar. Fold the cream into the lemon pudding, then spread on the hazelnut base. Cut the almond base into approx. 12 cake pieces and place them on the lemon cream as a cover. Dust with icing sugar and decorate with mint if desired
5
waiting time approx. 2 hours