Mix the flour and baking powder, place in a bowl. Add 200g butter in pieces, eggs, 200g sugar and vanilla sugar. Mix with the hand mixer for approx. 2 min. To a smooth dough.
Grease the oven drip pan. Put the dough on top and smooth it out. Bake in the oven for about 20 minutes and then let cool down.
Mix the pudding powder with 200 ml of water and egg yolk until smooth. Boil 200ml water with 200g sugar and remove from the stove. Stir in the mixed pudding powder, bring to the boil while stirring. Remove from heat again and let cool down a bit.
Stir 125 g butter in pieces and the juice of 2 lemons into the cooled pudding until the butter has melted. Immediately pour onto the cake and smooth out. Chill for approx. 1 hour.
Whip the cream until stiff, pour it onto the cold cream, smooth it out, then place the butter biscuits on top. Mix the powdered sugar with 6-7 tablespoons of lemon juice until smooth, spread over the shortbread biscuits and spread. Chill cakes overnight, cut open and serve with lemons.
Tip:
If you prefer chocolate, you can also use shortbread biscuits with a chocolate coating.
Ingredients
Print Recipe
Pin Recipe