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Puff Pastry Cake with Lemon Cream

4 servings

Ingredients

• 375 g puff pastry (from 375 g flour)
• 250 g sugar
• 4 pcs lemons
• white wine (a little)
• 10 pcs egg yolks (fresh)
• 5 pcs egg whites
• 0.5 tablespoons starch
• red jelly (for decorating) (a little)

Instructions

1. Roll out the puff pastry for the cake, form a not-too-shallow rim, and bake quickly until done.
2. For the cream, put the egg yolks into one glass, and in a glass of the same size, put the lemon juice and enough white wine so that both glasses are equally full.
3. Mix both, add sugar, grated lemon zest, egg whites, and cornstarch, and beat over heat according to instructions until a stiff cream forms.
4. Shortly before serving, fill the cream onto the puff pastry and decorate with red jelly.

Modernized from a treasured 19th-century German cookbook.