Summary

Ingredients

For the ground:

• 250 g flour
• 125 g suar
• 125 g butter or mararine
• 1 pinch (s) salt
• 1 egg white
• 2 egg yolks
• some lemon peel, untreated, grated

For covering:

• 1 kg layered cheese
• 200 g suar
• 1 packet vanilla sugar
• 1 pck. Custard powder (vanilla flavor), good quality
• 6 egg yolks
• 6 egg whites, beaten to stiff snow
• 1 cup cream, whipped until stiff
• possibly Grand Marnier

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Instructions

1. Knead the ingredients for the base and let rest for at least an hour. I add lemon peel from the bag so that the base tastes a little fruity. I always do it the day before.
2. Drain the layered cheese for the topping. Mix with egg yolk, sugar and vanilla pudding until creamy. A dash of Grand Marnier makes the cheese taste even more fruity. Fold in the whipped cream and then the egg whites.
3. Bake at 160 - 180 ° C for about 60 minutes. Do not open the oven during baking and leave the oven closed as long as possible after baking so that the cake does not collapse too much.
4. If you prefer the floor a little thinner, you can also reduce the ingredients for the floor.