Summary

Ingredients

For the dough:

• 3 egg yolks
• 150 grams sugar
• 3 tablespoon water, hot
• 60 g cornstarch
• 60 g flour
• 1 teaspoon Baking powder
• 3 egg whites

For the cream:

• 2 cup water
• 1 cup sugar
• 1 lemon (s), juice it
• 125 g butter
• 1 packet custard powder, vanilla

For covering:

• 600 ml cream
• 2 packs cream stabilizer
• 2 packs vanilla sugar

For the cast:

• 1 packet powdered sugar
• 2 lemon (s), juice it
• 1 packet biscuit (butter)

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Instructions

1. Dough:
2. Mix all ingredients (except egg white) for the cake base. Sleep the egg white stiff and then fold in. Bake at 175 ° for about 10-15 minutes (should be lightly browned). Then let it cool down.
3. Cream:
4. Put all ingredients in a saucepan and bring to the boil once. Let cool a little and then pour over the cake. Let it cool down again (if you want it to be quick, you can put the cake in the freezer).
5. Whip the cream with the cream stiffener, vanilla sugar until stiff and pour onto the cooled pudding cream. Spread the shortbread on top.
6. Molding:
7. Mix powdered sugar with lemon juice and then pour onto the shortbread biscuits.
8. The cake should rest in the refrigerator for at least 1 hour.
9. Tip:
10. Since the cake base sticks like that, I turn the cake over on new baking paper after baking, peel off the old baking paper and leave it turned over. So then the top is down.