Lemon Buttercream Cake

Ingredients

• 4 eggs
• 2 tbsp water
• 150 g sugar
• 1 packet vanilla sugar
• 100 g flour
• 100 g cornstarch
• 1 tsp Baking powder
• 125 g butter
• 125 g sugar
• 4 egg yolks
• 125 ml lemon juice
• 1 packet vanilla pudding powder (for 500 ml to cook)
• 60 g sugar
• 500 ml milk
• 250 g butter
• 50 g dark chocolate couverture
• 1 lemon (unprocessed, sliced)
• 50 g almond flakes

Instructions

1. 1.

   Whisk eggs and water for 1 minute until frothy. Mix in sugar with vanilla sugar, add it and continue beating for about 7 minutes until the mixture peaks.

2. 2.

   Sift flour with cornstarch and baking powder, fold half into the egg mixture.

3. 3.

   Line a springform pan with parchment paper and pour in the batter, smooth the surface. Bake in a preheated oven at 180°C for about 30 minutes. Test with a skewer.

4. 4.

   Immediately after baking, release the cake from the pan, place it on a cooling rack, remove the parchment and let it cool.

5. 5.

   For the filling, melt butter and gradually stir in sugar, then add egg yolks. Whisk the mixture in a bowl over a hot water bath until thick, fold in lemon juice and let it cool while stirring.

6. 6.

   Prepare buttercream from pudding powder, sugar and milk according to package instructions, chill and stir occasionally. Beat butter on high speed with an electric mixer until smooth, gradually fold in the pudding.

7. 7.

   Cut the cake horizontally into 3 layers.

8. 8.

   Spread half of the lemon cream over the bottom layer, place the second layer on top, press lightly and spread a third of the buttercream.

9. 9.

   Place the third layer on top, spread remaining lemon cream, cover with the top layer, press lightly and coat the entire cake with the rest of the buttercream.

10. 10.

    Fill a piping bag with a star tip and decorate the cake with the remaining buttercream. Chill for at least 3 hours.

11. 11.

    Melt chocolate couverture and dip half of the lemon slices in it.

12. 12.

    Garnish the cake with lemon slices and lemon balm leaves, sprinkle almond flakes around the edge. Serve well chilled.