Filling
1 lemon
2 eggs
1.25 dl sugar
75 g butter
Base
6 eggs
2 dl sugar
1.5 dl potato starch
1 dl wheat flour
1.5 tsp baking powder
Moistening
2 dl milk
1 tsp vanilla sugar
Frosting
4 dl whipping cream
1 tsp vanilla sugar
For decoration
approx. 150 g chocolate, meringue, candies and sprinkles
First, prepare the filling: Grate the zest from the lemon and squeeze its juice. Put all filling ingredients into a saucepan, whisk well and heat, stirring constantly, until the filling thickens and bubbles, but do not boil. Let the custard cool.
Base: Whisk the eggs and sugar into a foam, then add the dry ingredients mixed together. Divide the batter into two parts and bake two cake layers. Use a springform pan with a diameter of about 16 cm. If desired, you can also make one large cake layer. Bake at 175 degrees Celsius for about 35 minutes.
Cut both cooled cake layers in half and moisten with milk flavored with vanilla sugar. Whip the cream into a foam and flavor with sugar. Mix half of the whipped cream with the cooled custard and fill the cake with this mixture. Spread the remaining whipped cream on top of the cake. Place the cake in the refrigerator.
Chocolate cups: Use air-filled water balloons. Melt the chocolate in a double boiler and dip the balloons into the chocolate. Make sure the chocolate is not too hot so that the balloon doesn't break. Let cool in the refrigerator for a few hours. Make a small hole next to the knot and let the air out gradually; do not pop the balloon all at once. Carefully remove the chocolate part from the balloon. Decorate with meringue pieces, candies, and sprinkles.
