Light lemon cake

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4.3 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 125 g soft butter or margarine
  • 125 g Sugar
  • 1 egg (size M)
  • 4 Egg yolk (size M)
  • 7-10 Tbsp Salt
  • 1 package Vanillin sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 2 TABLESPOONS Milk
  • 150 g Flour
  • 2 TEASPOONS Baking Powder
  • 7-10 Tbsp Grease
  • 4 Protein
  • 200 g Sugar
  • 2 TABLESPOONS flaked almonds
  • 6 sheets white gelatine
  • 1/8 l Lemon juice
  • 1 package Vanilin sugar
  • 40 g Sugar
  • 2 (200 g each) Cup of whipped cream
  • 40 g crushed pistachio kernels
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Cream fat and sugar. Stir in the whole egg and the egg yolks. Add 1 pinch of salt, vanilla sugar, lemon zest and milk. Stir in flour and baking powder. Fill half the dough into a greased springform pan (26 cm Ø).

  2. 2

    Beat 2 egg whites until stiff, while pouring in 100 g sugar. Spread on the dough in the springform pan. Sprinkle with 1 tablespoon of almonds. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 25 minutes.

  3. 3

    Take out and let it cool down. Beat the remaining egg white and sugar until stiff. Bake the remaining sponge mixture, meringue and flaked almonds as described above to a second base. Leave to cool. Soak gelatine in cold water.

  4. 4

    Heat lemon juice, vanillin sugar and sugar. Squeeze the gelatine and dissolve in it. Chill until the juice gels slightly. Whip cream until stiff, fold in. Spread the lemon cream on a base.

  5. 5

    Sprinkle pistachios over it, put a second base on top. Dust with icing sugar.

Categories & Tags

Cakes & PastriesexoticCakeCake