Lemon slices

Ingredients

Directions

1. 1

   Mix 1/2 litre of water and jelly powder in a small saucepan and let it swell for about 10 minutes. Add 50 g sugar and heat while stirring (must not boil) until the sugar is dissolved. Leave to cool. Put the jelly in a cool place for about 1 hour (until it draws streets). In the meantime, separate the eggs, beat the egg whites and 3 tablespoons of cold water with the whisks of the hand mixer until stiff. Mix 1 packet of vanilla sugar and icing sugar and let it trickle in.

2. 2

   Stir in egg yolk and lemon zest. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in carefully. Pour the dough onto a baking tray (32x39 cm) lined with baking paper, smooth it down and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 12 minutes. Remove from the oven, turn over, remove baking paper, cut the base in half crosswise and let it cool down. Mix the remaining sugar, remaining vanillin sugar and cream cheese well. Whip cream until stiff. First fold the cream cheese, then the cream into the slightly gelling jelly. Refrigerate for another 15-20 minutes. In the meantime, place a frame made of aluminium foil folded several times around a pastry sheet. Spread the cream on top, place the second plate on top. Refrigerate overnight. Roast the flaked almonds in a pan without fat.

3. 3

   First fold the cream cheese, then the cream into the slightly gelling jelly. Refrigerate for another 15-20 minutes. In the meantime, place a frame made of aluminium foil folded several times around a pastry sheet. Spread the cream on top, place the second plate on top. Refrigerate overnight. Roast the flaked almonds in a pan without fat. Heat the jam, spread the cake with it and sprinkle with the flaked almonds. Cut the cake into 12 slices and serve it dusted with icing sugar and lemon balm as desired