Summary

Ingredients

• 200 g flour
• 35 g powdered suar
• 80 g butter
• 1 egg (s)
• 0.5 ½ lemon (s), grated zest
• 1 packet vanilla sugar

For covering:

• 2 egg (s)
• 120 g suar
• 250 ml whipped cream
• 150 g almond (s), round
• 40 g breadcrumbs, (amarettini breadcrumbs)
• 2 teaspoons gingerbread spice
• 50 g orane peel, chopped
• 15 g cornstarch

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Instructions

1. Switch on the oven to 160 ° hot air.
2. Knead a shortcrust pastry from the first 6 ingredients and press it into a greased, square springform pan and bake for about 8 minutes.
3. In the meantime, stir the eggs with sugar until creamy, stir in the remaining ingredients.
4. Pour the topping over the slightly pre-baked base and bake for about 30 minutes.