Juicy Lemon Cake

Preparation Time: 30 minutes
Cooking Time: 60 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 8

A dessert that will delight lemon lovers. The sponge base is made from buckwheat flour, making it suitable for those who do not consume gluten.

Preheat the oven to 200 degrees Celsius. Separate the egg whites from the yolks, add regular and vanilla sugar to the yolks, and whisk until frothy. Then add butter or oil, mashed banana, and buckwheat flour, and mix the ingredients together. Beat the egg whites into stiff peaks and gently fold them into the buckwheat mixture. Pour the batter into a greased baking dish and bake for 10 minutes, then remove the dish from the oven and reduce the temperature to 150 degrees Celsius.
Mix the grated lemon zest and lemon juice with starch. Bring water to a boil in a saucepan and gradually pour in the lemon mixture while stirring. Cook over medium heat, stirring constantly, until the cream thickens, then remove the saucepan from the heat and let the mixture cool slightly. Add sugar and egg yolks to the lukewarm cream, then pour it over the buckwheat sponge and spread it evenly over the entire surface.
Beat the egg whites into stiff peaks, gradually adding sugar while beating. Spread the egg white foam over the lemon cream and smooth it out or shape it as desired. Bake the cake in the preheated oven for another 50 minutes, until the egg white foam turns golden and crispy. Let the cake cool completely before serving and cut it into slices.