Frieda's Butter Cookie Cake

Ingredients for 1 servings:

• 5 eggs
• 5 tbsp water
• 150 g sugar
• 150 g wheat flour
• 2 tsp baking powder
• 250 g sugar
• 500 ml water
• 9 tbsp lemon juice
• 2 packs of pudding powder (vanilla)
• 2 eggs
• 125 g butter
• 3 cups whipped cream
• 1 pack of biscuits, (butter biscuits)
• 150 g powdered sugar
• 3 tbsp lemon juice

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Lemon Butter Cookie Cake

Beat the eggs and water until frothy. Slowly add the sugar and continue beating until dissolved. Mix the flour with the baking powder and fold into the foam mixture. Line the baking tray with baking paper. Spread the batter onto the baking tray and bake at 175°C for about 15 minutes. Make a pudding from the water, sugar, lemon juice, and pudding mix, stirring constantly. Remove the pan from the heat and stir in the butter. Separate the eggs. Whisk the egg yolks and mix them into the pudding. Beat the egg whites until stiff and fold in. Spread the filling on the sponge cake base. Whip the cream until stiff and spread over the cooled filling. Now cover tightly with butter biscuits. First sift the icing sugar and then mix it with lemon juice. Brush the icing onto the biscuits and let it set in the refrigerator for at least 30 minutes.