Gluten-Free Lemon Cake

Ingredients

• 100 g Ground Almonds
• 50 g potato starch
• 1 Tbsp vanilla sugar
• 1 egg yolk
• a pinch of salt
• 100 g cold butter
• 50 g dried legumes (for blind baking)
• 6 egg yolks
• 2 tbsp Cornstarch
• 100 ml whipping cream
• 125 g powdered sugar
• 125 ml lemon juice
• 1 tbsp grated lemon zest
• 3 egg whites

Instructions

1. 1.

   Quickly knead the dough ingredients with the cold butter, roll out and place in a greased tart pan, lifting up the edges. Line with parchment paper and sprinkle the dried legumes over the base. Blind bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 10 minutes. Remove the legumes and paper and let the crust cool completely.

2. 2.

   For the filling, whisk the egg yolks with starch, cream and 50 g powdered sugar over a hot water bath until creamy. Fold in lemon juice and zest. Beat the egg whites with an electric mixer to stiff peaks, then fold in the remaining powdered sugar. Gently fold the meringue into the lemon cream. Spread the mixture over the cake base.

3. 3.

   Bake the gluten‑free lemon cake at 160 °C (fan 140 °C; gas: level 2) for about 40 minutes until set. Cool and remove from the pan.