Ingredients
For pieces
1 untreated lemon
5 eggs (size M)
315g sugar
75g flour
50 g cornstarch
1 teaspoon Baking powder
3 sheets of gelatin
500 g sour cream
3-4 tbsp limoncello (lemon liqueur)
300 g whipped cream
powdered sugar
Lemon slices
Fat
preparation
75 minutes (+ 240 minutes waiting time) easy1.Wash the lemon, rub dry and grate the peel thinly. Squeeze lemon.
Separate 2 eggs. Set both egg yolks aside for later. Beat the 2 egg whites with 2 tablespoons of cold water until stiff, while adding 120 g of sugar.
Separate 1 egg again. Stir this and the two egg yolks set aside into the mixture from step 2. This time set the egg whites aside.
Mix flour, starch and baking powder. Sift the flour mixture over the mixture in 2 portions and fold in. Pour the mixture into a greased springform pan (26 cm Ø).
Separate two more eggs. The egg yolks are not processed further. Beat both egg whites together with the one egg white set aside and 1 teaspoon of lemon juice until stiff, while sprinkling in 120 g of sugar. Carefully pour the meringue onto the sponge cake in a wavy shape, leaving at least 1 cm free on the edge.
Bake the sponge cake in a preheated oven (electric stove: 175 °C/fan oven: 150 °C/gas: level 2) for 30-35 minutes. As soon as the meringue mixture is golden brown, place a tray on the top baking rack. Take the sponge cake out of the oven, remove the edge and let it cool.
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