INGREDIENTS

SPONGE CAKE

• 5 eggs
• 1 cup of flour
• 1 cup of sugar
• 2 tablespoons of potato flour
• 1 teaspoon of baking powder

MASS

• 2 cream or lemon puddings
• 700 ml of milk
• 400 g of butter
• 1 and 1/2 cups of sugar
• 1/2 lemon juice
• 1/2 teaspoon of lemon flavor
• 1 tablespoon of spirit

SOAK AND MERINGUE

• about 1 cup of boiled water
• 1/2 lemon juice
• 1 tablespoon of spirit
• approx. 200 g of ready-made meringues

PREPARATION

SPONGE CAKE

• Beat the eggs and sugar thoroughly until a white and fluffy mass (best be steamed, then when the mass is warmed up and the sugar dissolves, remove the bowl from the steam and keep whisking).
• Add the sifted wheat flour, potato flour and baking powder. Gently but thoroughly mix by mixing with a spatula or briefly mixing at the minimum speed of the mixer.
• Put it into a springform pan with a diameter of 24-25 cm, smeared with fat and sprinkled with breadcrumbs and bake for about 30 minutes at 180 degrees C.

MASS

• Boil two puddings in 700 ml of milk and cool. Cream the soft butter and sugar into a fluffy and white cream. Then gradually add the cooled pudding.
• When the mass is fluffy, add the juice of 1/2 lemon, lemon aroma and spirit in small portions.

SOAK AND MERINGUE

• Cut the sponge cake, soak it with boiled water, lemon juice and spirit. Spread 1/3 of the lemon cream on the lower table top, arrange the meringues, cover with 1/3 of the cream and the second part of the sponge cake.
• Brush with the last 1/3 of the amount of cream and decorate with meringue. Put in the fridge for a minimum of 1 1/2 hours.