Tile Cake

For the dough, stir 150g butter with the mixer on the highest setting until smooth. Gradually stir in 150g sugar, 1 sachet vanilla sugar and 1 pinch of salt. Mix everything until you get a bound mass. Gradually add 3 eggs to the dough and mix immediately. Mix 200g flour with 2 teaspoons of baking powder and gradually stir into the dough. Place on a greased baking sheet (approx. 30x40) and smooth out. Bake everything at 160 ° C hot air for about 20 minutes.

Separate 2 eggs for the pudding cream. Mix the 2 packs of pudding powder with 50g sugar, 2-3 tablespoons milk and 2 egg yolks. Bring the rest of the milk to a boil with 250g cream. Add the mixed pudding powder while stirring and bring to the boil again. Bring everything to the boil while stirring. Then take it off the stove.

Beat the egg whites until stiff and LIFT into the pudding immediately (do not mix). Spread the warm pudding cream on the cake while it is still warm. Place the pastries with Bach tray on a kitchen rack and let them cool.

For brushing, whip 600g cream for ½ minute. Stir in 4 tablespoons of lemon juice, 5 packs of vanilla sugar and 3 packs of cream stiffener and whip all of the cream until stiff. Spread the cream on the pudding cream, smooth it out and top with the shortbread biscuits.

For the icing, mix the icing sugar with 1 tbsp water or lemon juice, finished icing or fonda (possibly colored). Brush the biscuits in the middle with the icing or place biscuit molds on top and fill them. Then put everything in the cold and later remove the biscuit molds.

Tip 6: The cake has to stand for a while so that the shortbreads become soft and can be cut. However, prepare the cake MAXIMUM 1 day before consumption, otherwise the biscuits will become soggy and taste sandy after a few days.