Lemon Cream Slices

Name: Lemon Cream Slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 Bag of jelly "Lemon (for 500 ml water); 50 g + 75 g + 125 g sugar; 3 Eggs (size M); 7-10 Tbsp Peel and juice of; 1 untreated lemon; 75 g flour, 25 g cornstarch; 1 coated Tsp Baking Powder; 175 g Double cream cheese; 400 g Whipped cream; 150 g Lemon jam; 75 g flaked almonds; 1 TABLESPOON Icing sugar, aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 Bag of jelly "Lemon (for 500 ml water)
50 g + 75 g + 125 g sugar
3 Eggs (size M)
7-10 Tbsp Peel and juice of
1 untreated lemon
75 g flour, 25 g cornstarch
1 coated Tsp Baking Powder
175 g Double cream cheese
400 g Whipped cream
150 g Lemon jam
75 g flaked almonds
1 TABLESPOON Icing sugar, aluminium foil

Directions

1
Let the jelly powder swell in 1/2 l water for about 5 minutes. Heat up with 50 g sugar while stirring. Put in a cool place until everything is slightly gelatinized
2
Separate eggs. Separate egg white and
3
Beat 3 tablespoons of water until stiff,
4
Allow 75 g sugar to trickle in. Fold in egg yolk and lemon peel. Mix flour, starch and baking powder and fold in. Spread on a baking tray (35 x 40 cm) covered with baking paper. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Let the sponge cake cool down, then cut in half
5
Mix 125 g sugar, cheese and juice. Fold in the jelly. Whip cream until stiff, fold in. Chill briefly. Place a high frame of double-folded aluminium foil around the bottom base. Spread the cream on top and cover with a second base. Chill for 4 hours. Spread jam on top. Roast the almonds. Sprinkle with icing sugar