Snow cake with lemon curd

Ingredients

Directions

1. 1

   Grease a springform pan (26 cm Ø) and dust with flour. For the sponge mixture mix 250 g butter, 250 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the hand mixer until creamy. Stir in 4 eggs one after the other.

2. 2

   Mix flour and baking powder, stir in alternately with the milk.

3. 3

   Smooth the dough into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes.

4. 4

   Separate 3 eggs. Chill the egg yolks. Beat the egg whites and 1 pinch of salt until stiff, adding 150 g sugar. Spread the beaten egg whites on the cake, leaving a rim of about 2 cm. Bake at the same temperature for 15-20 minutes.

5. 5

   Leave the cake to cool in the mould for about 10 minutes. Then remove from the tin and let it cool down.

6. 6

   For the Lemon Curd squeeze lemons and measure 200 ml of juice. Bring to the boil with 1/4 l water, 200 g sugar and 1 tbsp butter and stir until the sugar is dissolved. Stir starch and about 6 tbsp. water until smooth.

7. 7

   Stir in the juice and simmer for 3-4 minutes. Let it cool down a little. Whisk the egg yolks. Mix with 2 tbsp. curd, then stir into the rest.

8. 8

   Cut the cake base twice horizontally. Spread half of the Lemon Curd on the 1st cake base, place the 2nd cake base on top and spread the rest of the curd on top. Place the 3rd cake base with meringue on top. Dust with icing sugar.