Lemon Flake Slices

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg white with the whisk of the hand mixer until stiff, adding 75 g sugar and salt. Stir in the egg yolks briefly. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in carefully. 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 15-20 minutes. Remove from the oven. Remove the sponge cake from the edge with a knife and let it cool in the mould

2. 2

   Remove the base from the mould and cut into a square. Crumble the cut off edge. Set aside covered. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Place baking frame around the base. Soak gelatine in cold water

3. 3

   Wash the lemon, grate dry and grate the lemon peel. Halve the lemon and squeeze the juice. Stir cream cheese, 100 g sugar and lemon juice until smooth. Squeeze the gelatine, dissolve at low heat. Stir in some of the cream and stir into the remaining cream. Whip the cream with the whisk of the hand mixer until stiff and fold into the cream. Spread the cream on the base until smooth. Sprinkle the dough crumbs and almonds on top. Chill for 2-3 hours. Remove the cake from the frame. Dust with icing sugar

4. 4

   waiting time 3-4 hours