🍰 Crunchy Lemon Cake

Name: Crunchy Lemon Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g flour; 1 packet vanilla sugar; 1 egg; 1 pinch salt; 125 g cold butter; Legumes for blind baking; Fat (for the pan); 5 egg yolks; 3 egg whites; 1 tbsp cornstarch; 5 tbsp whipping cream; 100 g powdered sugar; 100 ml lemon juice; 2 vanilla pods (pulp); 2 lemons; 1 tsp grated lemon zest; Juice of 1 lemon; 2 tbsp powdered sugar

485 kcal · 30 min · 4 servings

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Ingredients

250 g flour
1 packet vanilla sugar
1 egg
1 pinch salt
125 g cold butter
Legumes for blind baking
Fat (for the pan)
5 egg yolks
3 egg whites
1 tbsp cornstarch
5 tbsp whipping cream
100 g powdered sugar
100 ml lemon juice
2 vanilla pods (pulp)
2 lemons
1 tsp grated lemon zest
Juice of 1 lemon
2 tbsp powdered sugar

Instructions

1. Quickly knead the dough ingredients and the cold butter into a smooth dough.
2. Shape the dough into a ball.
3. Wrap the dough ball in cling film.
4. Place the dough in the refrigerator for 1 hour.
5. Take out the dough and roll it out.
6. Grease a springform pan.
7. Place the dough in the pan.
8. Pull up a crust edge from the dough.
9. Line the dough base with baking paper.
10. Spread the legumes (e.g., dried beans) over the paper.
11. Preheat the oven to 200 degrees Celsius fan-forced.
12. Pre-bake the dough base for approx. 10 minutes until golden yellow.
13. Remove the baking paper and the legumes.
14. Let the dough base cool down completely.
15. Whisk the egg yolks with starch, cream, vanilla seeds, and 50 grams of powdered sugar over a hot water bath until frothy.
16. Stir in the lemon juice and lemon zest into the cream.
17. Peel 2 lemons.
18. Cut the fillets out of the lemons.
19. Mix the lemon fillets with the cream.
20. Whisk the egg whites until stiff.
21. Stir the remaining powdered sugar into the egg whites.
22. Let the lemon cream cool down a bit.
23. Gently fold the egg whites into the lemon cream.
24. Distribute the mixture evenly over the cooled cake base.
25. Place the cake on the middle rack in the oven.
26. Bake the cake at 150 degrees Celsius fan-forced for approx. 25 minutes.
27. Stir powdered sugar with some lemon juice to a smooth glaze.
28. Brush the finished cake with the glaze.
29. Let the cake cool down completely.
30. Carefully remove the cake from the pan.

Nutrition per serving

kcal: 485
Protein: 6 g · Fett/Fat: 29 g · Carbs: 48 g