Lemon Cake

Ingredients

• 250 g flour
• 1 packet vanilla sugar
• 1 egg
• 1 pinch salt
• 125 g cold butter
• legume for blind baking
• fat (for the pan)
• 5 yolks
• 3 whites
• 1 tbsp Cornstarch
• 5 tbsp whipping cream
• 100 g powdered sugar
• 100 ml lemon juice
• 2 vanilla beans (aroma)
• 2 lemons
• 1 tsp grated lemon zest
• juice of 1 lemon
• 2 tbsp powdered sugar

Instructions

1. 1.

   Quickly knead the dough ingredients with cold butter, shape into a ball, wrap in foil and refrigerate for 1 hour. Then roll out and place in a greased springform pan, lifting up the edges. Line with parchment paper and sprinkle legumes on the bottom. Blind bake in an oven at 200°C fan-forced for about 10 minutes until golden yellow. Remove legumes and paper and let the base cool completely.

2. 2.

   For the filling whisk the yolks with cornstarch, cream, vanilla aroma, and 50 g powdered sugar over a hot water bath until frothy. Fold in lemon juice and zest. Peel two lemons, cut out fillets and fold them in. Beat the whites stiffly, sift remaining powdered sugar into them. Gently fold the meringue into the slightly cooled lemon cream. Spread the mixture on the cake base and bake at 150°C fan-forced on a middle rack for about 25 minutes. Whisk powdered sugar with lemon juice to make a glaze and brush over the cake.

3. 3.

   Let cool and remove from the pan.