Lemon Shortbread Cake

Summary

Ingredients

• 200 g butter
• 200 g suar
• 1 packet vanilla sugar
• 4 medium egg (s)
• 250 g flour
• 0.5 ½ pack baking powder
• 1 ½ lemon (s), the juice from it
• 1 packet vanilla pudding powder
• 40 grams sugar
• 500 ml milk
• 400 ml cream
• 30 shortbread (s)
• 200 g powdered suar
• 2 tablespoon water
• 3 tablespoon lemon juice
• Grease for the tin

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Instructions

1. For the batter, stir the butter on the highest setting until smooth. Gradually stir in the sugar and vanilla sugar. Stir until a bound mass has formed. Gradually stir in the eggs. Mix flour with baking powder and stir in with the lemon juice of 1 1/2 lemons on medium heat. Use only enough lemon juice to make the dough fall from the spoon with difficulty. Spread the dough on a greased baking sheet and put it in the oven.
2. Bake in a preheated oven at 200 ° C top / bottom heat (hot air: 180 ° C) for approx. 30 minutes.
3. Prepare a pudding for the topping of pudding powder, sugar and milk according to the instructions on the package. Spread on the still warm cake and let cool down well.
4. Whip the cream until stiff and spread over the pudding. Top with shortbread biscuits.
5. For the topping, mix together the icing sugar, water and 3 tablespoons of lemon juice and spread over the shortbreads. Let the cake soak for at least 5 hours before you eat it.
6. Tip: If you like, you can put a gummy bear on every shortbread biscuit.