Summary

Ingredients

For the sprinkles:

• 400 g flour
• 1 teaspoon Baking powder
• 150 grams sugar
• 1 vanilla sugar
• 1 pinch (s) salt
• 0.5 teaspoon ½ cinnamon powder
• 50 g desiccated coconut
• 300 g butter, soft
• Fat, for the tin

For the filling:

• 100 g butter
• 400 g condensed milk, sweetened, e.. milkmaid
• 2 teaspoons lemon peel
• 125 ml lemon juice
• 20 g cornstarch, sifted

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Instructions

1. For the filling, mix butter with milkmaid, lemon zest, lemon juice and cornstarch in a small saucepan. Bring to the boil while stirring and then allow to cool.
2. For the dough, mix flour with baking powder and sift into a bowl. Mix with sugar, vanilla sugar, salt, cinnamon and desiccated coconut, then add the butter. Process the dough with a hand mixer first on a low, then on a high level into crumbles of the desired size.
3. Spread half of the crumble on a greased baking sheet (30 x 40 cm) and press down to form a base. Spread the lemon mixture on top and spread the remaining crumble on top.
4. Bake the cake for about 30 minutes at 200 ° C (180 ° C fan oven) in a preheated oven.