Almond cup cake with lemon cream

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2 Cup (200 g) whipped cream
4 Eggs (Gr. M)
1 (200 g) Mug of sugar
1 packet vanilla sugar
salt
3⁄4 (90 g) Mug of flour
1 TL Baking powder
1⁄2 (50 g) Cup of ground almonds (skinless)
1 (75 g) Cup of almond flakes
1 Glass (320 g) Lemon Curd
baking paper

75 minutes

light

1.: Pour 1 cup of cream for the biscuit, set the cream aside. Wash the cup, dry it well and use it as a measuring cup. Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate eggs.
2.: Beat the egg whites with the whisk of the mixer until stiff, sprinkling in 3⁄4 cups (150 g) of sugar, vanilla sugar and a pinch of salt. Stir in egg yolks one at a time. Mix the flour, baking powder and almonds, fold into the egg mixture.
3.: Pour into the tin and smooth out.
4.: Mix the almond flakes and 1⁄4 cup (50 g) sugar. Sprinkle on the biscuit mixture. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 25 minutes. Removeand immediately pour 1⁄2 cup (100 g) of cream on top.
5.: Bake in the hot oven for another 10 minutes. Remove. Allow to cool in the mold.
6.: For the filling, whip 1 1⁄2 cups (300 g) whipped cream until stiff. Briefly fold the lemon curd into the cream, except for 2 tablespoons, so that streaks appear. Remove the sponge cake from the mold and cut horizontally.
7.: Spread the cream loosely on the lower base. Splot 2 tablespoons of lemon curd on the cream. Place the top base on top and refrigerate until ready to serve.

1 piece approx:

270 kcal
5 g protein
16 g fat
24 g carbohydrates

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