Lemon Cake with Sliced Almonds

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(1 vote)
Lemon Cake with Sliced Almonds
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Health Score:
4,9 / 10
45 min.
ready in 2 h. 25 min.
Ready in


2 egg whites
1 tablespoon powdered sugar
100 grams slivered almonds
For the cake
6 eggs
150 grams sugar
170 grams Pastry flour
1 teaspoon cornstarch
For the filling
200 milliliters lemon juice
2 tablespoons sugar
1 teaspoon cornstarch
6 sheets white gelatin
1 Vanilla bean
250 milliliters Whipped cream (at least 30% fat content)
100 grams powdered sugar
1 kilogram Quark
1 teaspoon Lemon peel
How healthy are the main ingredients?
Whipped creamsugarsugareggsalt

Preparation steps


Preheat oven to 180°C (approximately 350°F). For the cake, separate eggs. Beat egg whites until stiff with a pinch of salt. Cream yolks with sugar until white and creamy. Mix flour and cornstarch and carefully stir into egg yolk mixture. Fold in egg white mixture and pour into a springform pan lined with baking paper. Bake for 35-40 minutes.


For the filling, mix lemon juice with sugar in a saucepan and heat. Mix cornstarch with a little cold water and use to thicken lemon-sugar mixture. Remove from heat and cool. Soak gelatin in cold water. Remove baked cake, cool, remove cake ring and cut in half horizontally to make 2 cake layers. Spread lemon pudding on bottom cake layer and refrigerate for 30 minutes.


Cut vanilla pod lengthwise and scrape out seeds. Beat heavy cream with 2 tablespoons powdered sugar until stiff. Mix quark with vanilla seeds, lemon zest and remaining sugar until smooth. Heat gelatin in a saucepan, add 2 tablespoons of quark mixture and then add back to quark mixture. Gradually fold in cream. Place a cake ring around bottom cake layer, spread filling on top and refrigerate for 30 minutes.


Whisk egg whites with 1 tablespoon powdered sugar until stiff and spread on top cake layer. Sprinkle with sliced almonds and broil for 4-6 minutes under broiler, watching carefully. Remove, cool and place on top of cake. Cut into pieces and serve.