Yellow Cake with Lemon Cream Filling

For the cake with lemon cream filling, cream the butter with 150 g sugar, gradually stir in the egg yolks.

Beat the egg whites with the remaining sugar until stiff. Mix and sift the flour and baking powder. Fold into the butter mixture alternately with the beaten egg whites.

Line a springform pan with the baking paper and grease the edges. Pour in the batter and bake in an oven preheated to 180° C (convection oven 160° C) for 35 – 40 minutes.

Remove the cake from the pan and let it cool on a rack. Cut the cooled cake in half crosswise.

Mix the curd cheese with the mascarpone and the powdered sugar and vanilla sugar until creamy. Wash the lemon, grate the zest finely and stir into the curd cream.

Whip the cream until stiff and fold in. Season to taste with lemon juice. Spread the lemon custard on the base, place the other half on top. Refrigerate the cake with lemon cream filling for serving.

Preparation Tip:

Garnish the cake with lemon cream filling with candied lemon or orange pieces.

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