Lemon cream cake

Let's bake a biscuit first. Beat the whites with a mixer into a stable foam. Add powdered sugar and vanilla sugar in portions. The powder can be replaced with sugar.
Sift the flour. Add in parts to the protein mixture. Carefully knead with a silicone spatula in one direction from top to bottom.
We take a detachable mold (diameter 20 cm) for baking a cake. We cover it with parchment. Lubricate with oil. Spread the dough. Level the top. Bake for about 30-40 minutes in a preheated 180 degree oven.
Remove the finished biscuit from the oven, but do not take it out of the mold. When it cools down, we transfer it to a dish.
Cut into 2-3 cakes. Ready-made cakes acquire a golden hue from above, but inside they remain snow-white.
Now let's start cooking lemon curd. Prepare all the ingredients. Remove the zest from the lemons. I advise you to choose lemons with a thick peel. They are less bitter.
Squeeze lemon juice into the container. We drive in the eggs. Add the zest and sugar. Mix with a whisk. We are building a water bath. Cook on the smallest fire. We do not go anywhere, but constantly stir. When the sugar has dissolved, add the diced butter, but not all at once. Stir until it is completely dissolved and homogeneous. Cook for another 5 minutes until the mixture thickens. Checking. If the cream remains on the spoon, then it's ready. Quickly filter through a sieve. Cool it down. Cover with cling film. We put it in the refrigerator for a couple of hours. If you are not in a hurry, it will be good to leave it overnight.
To save time, make the cream in advance. Pour it into a jar. Close the lid tightly. It is stored in the refrigerator, but not more than a week.
You can use lemon curd as a filling for sand baskets, puff tubes. They are added to various desserts or simply eaten with a spoon.
We form a cake. The first cake is placed on a dish. Spread half of the lemon cream. Cover with a second cake. Apply the remaining cream.
As a decoration, we use fresh berries, lemon souffle or cream cream. You can decorate with white chocolate. Coarsely grate it on a grater and sprinkle the cake on top. Add chopped pistachios and roasted coconut chips. If none of the above turned out to be in the house, just sprinkle the top of the cake with cocoa powder.
We put the lemon cake in the refrigerator for a few hours. We give him time to soak in the cream.
We waited. Rather, we brew fragrant tea and taste it. The sponge cake turned out to be very tender with a lemon-creamy taste and a pleasant sourness.
Bon appetit!