Summary

Ingredients

• 325 g butter
• 250 g flour
• 1 pinch (s) salt
• 0.5 ½ pack baking powder
• 4 egg (s)
• 2 egg yolks
• 400 g suar
• 1 packet vanilla sugar
• 1 packet pudding powder (cream flavor)
• 400 ml water
• 100 ml lemon juice
• 500 ml Cremefine for whipping
• 1 package biscuit (s) (shortbread biscuits)
• 250 g powdered suar
• 7 tablespoon lemon juice
• Fat for the drip pan

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Instructions

1. Please prepare the cake one day in advance so that the shortbread cookies can permeate!
2. Grease the oven drip pan. Mix the flour, a pinch of salt and baking powder in a large mixing bowl. Add 200 g butter in flakes, 4 eggs, 200 g sugar and vanilla sugar. Process into a smooth dough with the hand mixer. Spread on the baking sheet and bake in the preheated oven (top / bottom heat: 200 ° C, convection: 175 ° C) for approx. 20 minutes and allow to cool.
3. Mix the pudding powder, 200 ml water and 2 egg yolks in a bowl until smooth. Bring another 200 ml of water and 200 g of sugar to the boil in a saucepan and remove from the stove. Stir in the pudding powder mixture. Bring to the boil briefly while stirring, remove from heat and let cool down a little.
4. Stir 125 g butter into the warm pudding until the butter is completely melted. Pour in 100 ml lemon juice while stirring and immediately spread the cream on the cake. Chill for approx. 1 hour.
5. Then whip the Cremefine until stiff, pour it onto the cooled cream and smooth it out. Place the shortbread cookies close together on top of the cream.
6. Mix the powdered sugar and 6 - 7 tablespoons of lemon juice to form a fairly liquid frosting. Pour over the shortbread biscuits and spread as thinly and evenly as possible. Chill overnight to allow the biscuits to permeate and soften. Cut the cake into pieces along the edges of the biscuit.