INGREDIENTS

SPONGE CAKE

• 5 eggs
• 1/2 cup of sugar
• 100 g of wheat flour
• 35 g of potato flour
• 1 teaspoon of baking powder

LEMON CREAM

• 750 ml of milk
• zest of 1 lemon
• 3/4 cup of sugar
• 3 tablespoons of wheat flour
• 3 tablespoons of potato flour
• 3 egg yolks (keep egg whites until meringue)
• 375 g of butter

MERINGUE

• 3 proteins
• 150 g of sugar
• 1 tablespoon of potato flour

AND

• 280 g of cherries in thick syrup, frużelinie or cherry jam
• coconut shrims

SATURATION

• 2/3 cup of brewed green tea, cooled down
• 1/3 cup of lemon juice
• optional: 4 tablespoons of lemon liqueur

PREPARATION

SPONGE CAKE

• Warm the eggs at room temperature. Line the bottom of the baking tin with a diameter of 26 cm with a baking paper disc. Preheat the oven to 170 degrees C.
• Separate the whites from the yolks. Beat the egg whites until stiff, then gradually, in small portions, add sugar, 1 tablespoon each, whisking constantly. Beat the foam for about 2 minutes more until it is thick and shiny.
• Now add the yolks one by one, whisking all the time after each added yolk. Finally, beat the mixture for about 3 minutes more.
• Sift wheat, potato and baking powder into a separate bowl. Add the resulting mixture to the beaten eggs (also through a strainer) and gently mix with a spatula or mix briefly at minimum speed. Put into the prepared form and put in the oven.
• Bake for 25 minutes . Immediately remove from the oven and cool completely. Then cut into 2 tops.

LEMON CREAM

• Pour off 200 ml of milk and mix with a whisk, wheat flour, potato flour and egg yolks. Boil the rest of the milk with lemon zest and sugar. Pour the mixture with flour and egg yolks into the boiling milk while stirring vigorously with a whisk. Bring to a boil, set aside from heat, and cool thoroughly.
• Dice the butter and leave it for min. 30 minutes at room temperature. Then, whipping all the time, add 1 tablespoon of the cooled pudding mass to it in fairly short intervals.

MERINGUE

• Preheat the oven to 170 degrees C. Pour the egg whites into a clean bowl and beat with a mixer until stiff. Then add the spoonful of sugar, whisking all the time. After the added sugar, beat the egg whites for about 3 minutes. Finally, add the potato flour and mix for several seconds until the ingredients combine.
• Bottom to the mold on the Wed. Brush 26 cm with butter and sprinkle with a thicker layer of potato flour. Put the meringue on it, leaving about 2 cm of free edge. Bake for 20 minutes, then reduce the temperature to 100 degrees C and bake for another 20 minutes . Remove and cool.
• Mix the ingredients of the impregnation.

FOLDING THE CAKE

• Put the lower top of the sponge cake on a plate, soak it with half of the saturation. Brush with a thin layer of cream, put cherries, cover with half of the remaining cream. Then put the second circle of sponge cake and soak it with the rest of the soaking.
• Put the rest of the cream on top, and spread it on the sides of the cake. Cover the sides with coconut shavings. Put in the fridge.
• After about an hour, when the cream is a little stiff, put the meringue on top. Set aside in the refrigerator for a few hours (minimum 2 hours) or overnight. Cut the cake with a knife and a ball.