Mix the flour, a pinch of salt and baking powder in a large mixing bowl. 200 g butter in flakes, add 4 eggs, 200 g sugar and vanilla sugar. Mix with a mixer to form a smooth dough.
Line the baking sheet with parchment paper and spread the batter on it.
Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes. Let cool down.
Mix the pudding powder, 200ml water and the 2 egg yolks until smooth. Bring 200 ml of water and 200 g of sugar to the boil, remove from the stove and stir in the mixed pudding powder. Bring to the boil again briefly while stirring. Remove from heat and let cool down.
Stir 125g butter in pieces into the still warm pudding until the butter is completely melted. Pour in 100 ml lemon juice while stirring and spread the cream on the cooled cake.
Chill for approx. 1 hour.
Whip the cream until stiff, pour it onto the cooled cream and smooth it out. Place the shortbread cookies close together on top of the cream.
Mix powdered sugar and 6-7 tablespoons of lemon juice to form a fairly liquid icing. Pour over the shortbread biscuits, spread as thinly and evenly as possible.
Chill overnight to allow the biscuits to permeate and soften.
The next day, cut the cake into pieces along the edges of the biscuit. Decorate with lemon jelly or similar and dust with a touch of powdered sugar if necessary.
I prefer to take light-colored gummy bears or laughing gums (are not so dominant in taste and the children also prefer to eat)
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