Tile cake

Ingredients for 1 servings:

• 150 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 eggs
• 200 g wheat flour
• 2 tsp, leveled baking powder
• Grease for the tray
• 2 eggs
• 2 packets of pudding powder (vanilla flavor)
• 50 g sugar
• 500 ml milk
• 250 ml cream
• 600 ml cream
• 5 tbsp lemon juice
• 3 packets of vanilla sugar
• 3 packs of cream stiffener
• e.g. butter
• 100 g powdered sugar, sifted
• 1 tbsp lemon juice

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Butter biscuit cake for the tray

Beat the butter with a hand mixer on high speed until smooth. Gradually add the sugar, vanilla sugar, and salt. Gradually beat in the eggs. Mix the flour and baking powder, sift, and stir in portions on medium speed. Place a baking frame on a greased baking sheet (30 x 40 cm) and pour in the batter. Bake at 180°C (top/bottom heat, fan: approx. 160°C) for about 20 minutes. Separate the eggs. For the custard, mix the custard powder with sugar, a little milk, and the egg yolks. Bring the remaining milk to a boil with 250 ml of cream, add the custard powder, and make a custard. Beat the egg whites until stiff peaks and fold in immediately. Spread the custard cream on the still warm cake. Place on a wire rack and let cool. Briefly whip the remaining cream. Stir in the lemon juice, vanilla sugar, and cream stabilizer, and whip the cream until stiff peaks form. Spread over the pudding and top with the butter cookies. For the glaze, mix the powdered sugar with lemon juice and place a dollop in the center of each cookie.