Cake: Lemon Buttercream Cake …

For the dough:

1. 4 Mix eggs and hot water with a hand mixer with a whisk on the highest setting for 1 minute until foamy. Mix 150 g sugar with vanilla sugar, sprinkle in for 1 minute and then beat for another 2 minutes.
2. Mix the wheat flour with the fine cornstarch and baking powder, sift half of it onto the egg cream and briefly stir in on the lowest setting. Work in the rest of the flour mixture in the same way.
3. Pour the dough into the greased springform pan lined with baking paper and smooth it out. Put the springform pan on a grid in the hot oven and bake there at 170 to 200 degrees for 25 to 30 minutes.
4. Remove the cake base IMMEDIATtbspY after baking, turn it out onto a wire rack and peel off the baking paper. Cut the cooled cake base three times.

For the filling:

1. Melt 5,125 g butter, remove from the hob, gradually stir in 175 g sugar and add 4 egg yolks. Beat the mixture in a bowl in a double boiler to a thick cream.
2. Stir in lemon juice and heat for about 6 minutes while beating constantly. Take the bowl out of the water bath, let the lemon cream cool while stirring.

For the buttercream:

1. Prepare a pudding from vanilla pudding powder, 60 g sugar and milk according to the instructions on the package, chill and stir from time to time.
2. Mix the butter with the mixer (whisk) on the highest setting and stir in the pudding little by little.
3. Brush the lower sponge cake base with half of the lemon cream, cover with the second sponge cake base, press down a little and brush with 1/3 of the butter cream.

For the decoration:

1. Put the rest of the buttercream in a piping bag with a star nozzle and decorate the cake with it.