Mother’s Day Cake Light Dark

Grease a cake pan (Ø 24 cm) and sprinkle with flour. Preheat oven to 180 °C (top/bottom heat).

Separate the eggs. Beat egg yolks, powdered sugar, vanilla sugar and lemon zest until well frothy (the mixture will be very light).

Beat egg whites with fine granulated sugar and a pinch of salt until creamy and fold into the egg yolk mixture. Then sift the flour over it and fold it in.

Pour 2/3 of the mixture into the prepared cake tin, smooth out and bake in the preheated oven for approx. 15-20 minutes (test with a stick). Remove the sponge cake from the pan and allow to cool.

Fold the sifted cocoa and milk into the remaining third. Clean the cooled baking pan, grease again and sprinkle with flour. Pour the cocoa mixture into the cake pan and bake for about 10 minutes (test with a stick).

For the cream, soak gelatine in plenty of cold water. Mix curd, sour cream, powdered sugar, vanilla sugar and lemon zest. Squeeze the gelatine well and dissolve it warm in a little lemon juice. Then mix with the curd mixture and fold in the lightly whipped cream.

Cut the light cake base in half crosswise and place one part in a cake ring lined with foil. Spread half of the cream on top, then place the dark sponge on top (flatten beforehand) and press down lightly. Spread with the remaining cream and finish with a light sponge. Chill for at least 6 hours.

Spread whipped cream all around the cake.

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