Lemon slices

1. Dough preparation

egg yolk 5 pcs • sugar granulated 7.75 oz (220 g) • vanilla sugar 1 pc

Separate yolks from the whites. Add granulated sugar and vanilla sugar to the yolks.

2. 

Make the foam

3. 

egg white 5 pcs

Whisk the beaten egg whites into the foam

4. 

lemon-juice 3.25 tbsp (50 ml) • all-purpose flour / plain flour 6 oz (170 g) • baking powder for gingerbread 2 tsp

Add a lemon juice, flour and baking powder to the yolk mass and mix it together gently.

5. 

Add the egg whites to the yolk mass.

6. 

Stir gently

7. 

unsalted butter • flour medium

Pour the dough onto a large, greased and floured baking sheet and bake at 180 to 390°F (200°C) C for about 10-15 minutes.

8. Baking

Let the baked dough cool and divide it into two equal halves.

9. Preparation of a cream

semi skimmed milk 1,5% 1.5 cup (350 ml) • vanilla pudding - powder 2.5 tbsp • unsalted butter 4.5 oz (130 g) • powdered sugar 3.25 oz (90 g) • vanilla sugar 1 pc • lemon-juice 2 tbsp (30 ml)

Cook a thick pudding and let it cool. Whisk softened butter with powdered sugar and vanilla sugar. Add the juice from a small lemon and gradually, when stirring, add the cooled pudding.

10. 

fruit jam 2 tbsp

Divide the cream into two halves. Cover one half of the dough’s top with one half of the cream and cover it with a second half of the dough smeared with jam.

11. 

Spread the remaining cream on the top of the cake, make it smooth and let it harden in a cool place.

12. Topping preparation

powdered sugar 3.5 oz (100 g) • water 1 tbsp • lemon-juice