Lemon cake from the tray

Ingredients for 1 servings:

• 200 g butter
• 4 eggs
• 200 g sugar
• 250 g flour
• 1 packet of vanilla sugar
• ½ pack of baking powder
• 400 ml water
• 200 g sugar
• 1 pack of cream pudding powder
• 125 g butter
• 2 egg yolks
• 1 ½ lemon(s), the juice
• 2 cups of sweet cream
• 1 pack of cream stiffener
• 1 pack of butter biscuits, 400 g
• 1 packet of powdered sugar
• 6 tbsp lemon juice

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes

Sheet cake

Combine the ingredients for the batter and bake for 15-20 minutes at 200°C. In the meantime, cook the cream. Make a pudding from water, sugar, and cream pudding powder. Mix together the butter, egg yolk, and lemon juice and gradually fold in the warm pudding. Then pour the cream onto the hot cake and let it cool. Sweeten the cream to taste and whip with cream stiffener until stiff. Spread it onto the cold cake. Place the package of butter biscuits on top of the cream. Finally, combine 5-6 tablespoons of lemon juice and 1 packet of powdered sugar into a glaze and spread it over the biscuits.