Ingredients:

For the Cake:

– 6 eggs 
– 150g sugar 
– 5g vanilla sugar 
– 20g flour 
– 300g sour cream 
– 70g sugar 
– 1 tsp lemon juice 
– 70g flour 
– 80g powdered sugar 
– 20cm cake pan 
– 100g butter 
– Coconut shavings 
– White chocolate 

Instructions:

1. Preheat your oven to the appropriate temperature for baking cakes.

2. Separate egg yolks from egg whites.

3. Beat egg yolks with 150g of sugar and 5g of vanilla sugar until the mixture becomes fluffy and pale.

4. Gradually add 20g of flour and mix until well combined.

5. In a separate bowl, whisk the egg whites until stiff peaks form.

6. Gently fold the whipped egg whites into the egg yolk mixture.

7. Pour the batter into a buttered 20cm cake pan.

8. Bake the cake in the preheated oven until it’s golden and a toothpick inserted into the center comes out clean. The exact time and temperature may vary depending on your oven, so follow standard cake baking guidelines.

9. While the cake is baking, prepare the cream by mixing 300g of sour cream, 70g of sugar, 1 tsp of lemon juice, and 70g of flour until smooth.

10. Once the cake has cooled, cut it horizontally into two layers.

11. Spread the cream evenly between the layers and on top of the cake.

12. Sprinkle coconut shavings over the cream.

13. Melt white chocolate and drizzle it over the cake for decoration.

14. Dust the top with powdered sugar for an extra touch.

15. Slice, serve, and enjoy your mouthwatering Angel Cake!

Note: The provided cooking time and temperature are approximate. Be sure to monitor the cake while baking to achieve the desired results.