Summary

Ingredients

• 300 g butter
• 300 g suar
• 300 grams flour
• 1 packet vanilla sugar
• 1 packet baking powder
• 1 pinch (s) salt
• 1 lemon (s), juice and grated zest
• 5 egg (s), separated
• 2 packs biscuit (s)
• 500 ml orange juice
• 2 packs custard powder (vanilla)
• 6 tablespoon sugar
• 3 cups whipped cream
• 100 g couverture
• 1 shot rum
• 250 ml orange juice, for dunking the sponge cake
• 3 packs cream, whipped until stiff

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Instructions

1. Mix the butter, sugar, vanilla sugar, yolk, salt, lemon juice and lemon peel into a fluffy shoot, stir in the flour with baking powder, and finally fold in the snow. Place a baking paper on the baking sheet, spread the mixture and bake at 160 ° C (hot air) for about 20 to 25 minutes, leave to cool.
2. Bring the orange juice with sugar to the boil and reduce the vanilla pudding. Cool while stirring so that no skin develops. Then spread the cooled orange pudding on the cooled base. Beat the whipped cream firmly with the cream stiffener, spread it on the pudding layer, dip the ladyfingers briefly on one side in the orange juice and rum mixture on top of the whipped cream and layer them next to each other.
3. Finally, melt the couverture and use a spoon to run it slightly diagonally over the entire sponge thread. Keep in a cool place because of the whipped cream.