Lemon Sponge Cake with Lemon Cream and Almond Topping

1. 1. Preheat your oven to 180°C (350°F). Grease and line a round 24 cm cake pan.

1. 1. In a mixing bowl, beat 150g sugar with the zest of 1 lemon until fragrant.
   2. Add 5 eggs to the mixture and whisk until light and fluffy.
   3. Gradually sift in 160g flour and 5g baking powder. Gently fold until fully combined.

1. Pour the batter into the prepared cake pan and bake for 10-15 minutes, or until a toothpick inserted in the center comes out clean.
2. Once baked, let the cake cool on a wire rack.

2. Prepare the Lemon Cream Filling:

1. 1. In a saucepan, combine 150g sugar, 50g cornstarch, and 1 egg. Mix well.

1. 1. Gradually stir in 80ml lemon juice and 500ml milk.
   2. Cook the mixture over low heat, whisking continuously, until it thickens to a custard-like consistency (about 5-7 minutes).
   3. Add a pinch of turmeric for color and mix well.

1. Remove from heat and allow the cream to cool to room temperature.
2. Once cool, whisk in 170g of softened butter until smooth and creamy.

3. Prepare the Syrup:

1. 1. In a small saucepan, dissolve 50g sugar in 100ml hot water.

1. Add 1 tablespoon of lemon juice and stir until fully dissolved. Set aside to cool.

4. Assemble the Cake:

1. 1. Once the sponge cake is completely cooled, slice it in half horizontally.
   2. Brush both layers with the lemon syrup to add moisture and flavor.

1. Spread the prepared lemon cream over the bottom layer of the cake.
2. Place the top half of the sponge cake on top of the cream.

5. Topping:

1. 1. Garnish the top of the cake with almond leaves.

1. Optionally, lightly toast the almond leaves for extra flavor and crunch.

Serving Suggestions:

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