Lemon cubes with lettering

Ingredients for 1 servings:

• 240 g butter
• 6 eggs
• 260 g sugar
• 4 tsp, heaped vanilla sugar
• 2 pinches of salt
• 2 lemons, juice
• 320 g flour
• 3 tsp baking powder
• 200 g butter
• 2 tbsp lemon juice
• 400 g powdered sugar
• 100 g sugar sprinkles or sugar pearls
• Fat for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

for two 15 cm springform pans

Grease two 15 cm springform pans and sprinkle with breadcrumbs. Preheat the oven to 170 degrees Celsius (top/bottom heat). Melt 120 g butter in a small saucepan. Beat 3 eggs with a hand mixer for about 2 minutes until frothy, then stir in 130 g sugar, 2 heaped teaspoons of vanilla sugar, and 1 pinch of salt. Squeeze 1 lemon and mix in the juice. Mix 160 g flour and 1.5 teaspoons of baking powder and sift over the egg custard. Using a wooden spoon, first thoroughly fold in the flour, then add the melted butter in 3 portions, mixing in well each time. Divide half of the batter between each springform pan and bake for about 30 to 35 minutes. Then remove from the pan and let cool on a wire rack. Clean the springform pans and bake two more cakes in the same way. Once cooled, cut a 2.5 cm square straight off the top of each cake. Trace a 10 x 10 cm square onto paper and cut it out. Place the template on each layer and trim off any excess edges. For the buttercream, let the butter come to room temperature; remove it from the refrigerator about an hour before use. Squeeze a lemon and sift the icing sugar. First, mix the butter with the juice, then add the icing sugar a tablespoon at a time and mix. Spread a thin layer of buttercream on three of the four layers and stack them. Then spread a thin layer of buttercream on the top layer and the sides. The first layer of buttercream acts as a crumb binding layer; the cake should still be translucent. Chill for a few minutes. In the meantime, make a paper stencil for the lettering. Each side will hold either two or four letters; don’t cut the letters too small. Cover the cake with a second layer of buttercream and lightly press the letters onto it. Then place the cube on a large plate or baking sheet. Sprinkle the sugar sprinkles next to the cake and press them into the buttercream on the sides of the cake with a large palette knife. Remove the paper letters. Fill the remaining buttercream into a piping bag, possibly fitted with a nozzle, and decorate the top with it.