First technical problems, then I nice trip to the North of our country and I simply forgo to translate the instructions for the lovely lemon cake. Only make this kind of sponge to get three different layers. The first one like a custard, the second one a bit softer and on top a fluffy, lightly crumbling layer. The ingredients need a small mold or baking frame of max. 30×30 cm.
125 g soft unsalted butter
1 big lemon
4 eggs size M
150 g caster sugar
vanilla pulp of 1/4 vanilla bean
115 g all purpose flour
350 ml milk luke warm
Preheat the oven at 160°C, grease your baking tray and seal your baking frame with some foil – the cake’s rather fluid.
Melt butter in a pan and cool down a bit. Abrade lemon zest and squeeze afterwards. Seperate the eggs and whisk egg whites.
Combine egg yolk with sugar until frothy and pour in vanilla pulp and butter. Add flour and lemon zest, mix well and pour in lemon juice. Then step by step stir in the milk and finally fold in the beaten egg whites. There still should be some white egg flakes visible.
Fill baking frame or mold with cake and bake for 45-50 minutes until the surface is firm and lightly brown. Remove from the oven and leave on a rack to cool. Cut into squares then and dust with some powdered sugar before serving.
My selected mold was too flat so that I had to take a second one. If I had taken that one directly my cake would have been a bit higher.