at the beginning beat the eggs and mix with sugar, vanilla sugar, as well as salt for eight minutes until creamy. This creates a very airy and fluffy dough. Mix flour and baking powder, sift onto the beaten egg mixture and fold in. Then pour the dough into a cake springform pan (26 cm ø) and sprinkle with almond kernels and butter flakes, bake in the oven at 175 degrees for 30 minutes.
For the lemon cream, squeeze the lemons, mix the juice with water and add the sugar. Allow the whole to boil and thicken with the mixed custard powder. Cool the mixture while stirring throughout, whip the whipped cream and stir it in.
Cut the cooled cake once lengthwise, spread the lemon cream evenly on the bottom layer and place the top layer on top. Finally, decorate the cake with powdered sugar.
Instead of lemon cream you can also use fresh fruit, e.g. blueberries or cherries. Then use icing and fruit for garnishing.
08Pressure-sugar cake. Jhtml