Sponge cake with lemon cream

Instructions

Preheat the oven to 180°C fan.
Beat the cream with the cream stiffener until stiff. Carefully fold in the mascarpone. Stir in the icing sugar and lemon zest plus the juice. Leave to cool until the sponge cake is ready.

For the dough, beat the eggs with the sugar and vanilla sugar until frothy. Add the water and lemon juice. Now slowly stir in the flour and starch with a whisk until there are no more lumps.

Melt the butter and add to the dough.
Divide the dough into two baking tins (approx. 28*17 cm) and bake each one for 10 minutes. Allow to cool

completely
Then spread the cream on one sponge cake and cover with the second one. Finally, sprinkle with a little icing sugar and serve cold.