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Sweet tangy cake with vanilla cream between the layers. Perfection.

Level: Easy

Serves: 24

Prep: 1 hour

Cook: 20 minutes



  •  500g flour
  •  ½ tsp baking powder
  •  2 tsp lemon zest
  •  50g sugar
  •  200g butter /marg.
  •  2 eggs
  •  100ml milk


  •  3 egg yolks
  •  2 tbsp powder sugar
  •  1 sachet vanilla sugar
  •  1 tbsp flour
  •  1tbsp milk
  •  200ml milk
  •  70g chopped pecans 
  •  3 egg whites
  •  100g butter
  •  2 tbsp sugar


  •  200g powder sugar
  •  2 egg whites
  •  3 tsp lemon juice


DOUGH: mix all the dry ingredients, then add the other ingredients and work it into a medium-hard dough. Cut it in 4 pieces. On a floury surface roll out the dough to the size of your pan (about 25cm x 33cm) and pierce it everywhere with a fork. Turn your sheet pan upside down and line the bottom of the pan with baking paper, lay the rolled out dough on it and bake it on 175 degrees Celsius for 5 minutes max. Do the same for the other 3 dough pieces.

FILLING: In a bowl put in the egg yolks, powder sugar, vanilla sugar, flour, and 1 tbsp milk and mix it. Add the remainder of the milk and heat it on medium heat to a thick cream. Take it off the heat and mix in the finely chopped pecans (optional). Beat the 3 egg whites until it is stiff and add to the warm cream mixture. Put it aside to cool down.

Beat the butter and sugar until fluffy and add it to the completely cold cream mixture. 

Make layers. Start with the dough and end with the dough. 4 layers of dough and 3 layers of cream.

Topping: In a saucepan add the powder sugar, egg whites and lemon juice. On a medium heat stir it constantly with a whisk until it becomes a thick meringue type glaze (takes about 10 minutes). Pour it over the cake and sprinkle with lemon zest.

OR Mix 260g powder sugar, 3tsp lemon juice and 1 tbsp lukewarm water and pour it over the cake and sprinkle with lemon zest.

Cover it (but don’t touch the top!) and put it in the fridge overnight. Cut it on the next day.