Lemon Whipped Cream Cake

1. Whip 4 egg whites (M) and 1 pinch of salt until stiff. Add 150 g sugar and continue beating for 3 min. Fold in 3 egg yolks (M class).

Sift 80 g flour, 80 g cornstarch and 2 tsp. baking powder on top, fold in and spread into a cake springform pan (26 cm ø) lined with parchment paper. 3.

Bake in a heated oven at 190 degrees (170 degrees convection oven) on the 2nd rack from the bottom.

Bake for 25 minutes. Cool well and cut twice horizontally. Mix 6 tbsp. orange juice and U tbsp. juice of one lemon and drizzle over the cake.

4. 750 ml whipped cream. 2 pk. Vanilla sugar and 2 pk. cream stiffener until stiff. Fold in 1 tsp. grated lemon peel (untreated), 50 g powdered sugar and 5 tbsp. juice of one lemon. Spread a quarter of the whipped cream on each of the two layers and place on top of each other. Place the last cake layer on top and spread the remaining whipped cream over the edge. Cut ½ untreated lemon into small slices and garnish the cake with them. Decorate the edge with 30 g coconut chips and leave the cake to cool for 1 hour.

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