Summary

Ingredients

For the dough:

• 150 g butter
• 150 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 3 egg (s)
• 200 g wheat flour
• 2 teaspoons, leveled baking powder
• Grease for the tin

For the cream:

• 2 egg (s)
• 2 packs custard powder (vanilla flavor)
• 50 grams sugar
• 500 ml milk
• 250 ml cream
• 600 ml cream
• 5 tablespoon lemon juice
• 3 packs vanilla sugar
• 3 packs cream stabilizer
• butter

For the cast:

• 100 g powdered suar, sifted
• 1 tablespoon lemon juice

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Instructions

1. Beat the butter with the hand mixer on the highest setting until smooth. Sprinkle in the sugar, vanilla sugar and salt. Gradually stir in the eggs. Mix the flour and baking powder, sieve and stir in portions on a medium heat.
2. Place a baking frame on a greased tray (30 x 40 cm) and pour in the dough. Bake at 180 ° C (top / bottom heat, hot air: about 160 ° C) for about 20 minutes.
3. Separate the eggs. For the pudding cream, mix the pudding powder with sugar, a little milk and the egg yolks. Bring the remaining milk to the boil with 250 ml of cream and add the pudding powder and cook a pudding.
4. Beat the egg whites until stiff and fold in immediately. Spread the pudding cream on the cake while it is still warm. Place on a cake rack and let cool down.
5. Briefly whip the rest of the cream. Stir in lemon juice, vanilla sugar and cream stiffener and whip the cream until stiff. Spread on the pudding cream and top with the butter biscuits.
6. For the topping, mix the powdered sugar with lemon juice and put a dollop in the center of each biscuit.