WE GRAND THE CAKE

6 eggs
150 g of sugar
5 g of vanilla sugar
20 g of flour
300 g of sour cream

70 g of sugar
1 teaspoon of lemon juice
70 g of flour
80 g of powdered sugar
Cake pan 20 cm
100 g of butter
Coconut flour
White chocolate

WAY OF PREPARATION:

Heat the oven to the appropriate temperature for baking the cake.
Separate the yolks from the whites.
Beat egg yolks with 150g of sugar and 5g of vanilla sugar until the mixture becomes foamy and pale.
Gradually add 20g of flour and mix until well combined.

In a separate bowl, beat the egg whites until stiff peaks form.
Gently mix the beaten egg whites into the egg yolk mixture.
Pour the mixture into a cake mold with a diameter of 20 cm greased with butter.
Bake the cake in a preheated oven until golden brown, and a toothpick inserted in the center comes out clean. The exact time and temperature may vary depending on your oven, so follow standard cake baking guidelines.

While the cake is baking, prepare the cream by mixing 300 g of sour cream, 70 g of sugar, 1 teaspoon of lemon juice and 70 g of flour until smooth.
When the cake has cooled, cut it horizontally into two layers.
Spread the cream evenly between the layers and on top of the cake.

Sprinkle coconut shavings over the cream.
Melt the white chocolate and pour it over the cake for decoration.
Dust the top with powdered sugar for an extra touch.
Slice, serve and enjoy the delicious Angel Cake!