Catrin Neumayer

Catrin Neumayer

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2 servings Preparation time: 35 minutes Cooking time: 50 minutes

What do you need:


  • 150 g of cold tea butter
  • 250 g of plain flour
  • 2 eggs (size M)
  • a little flour for rolling


  • 3 eggs
  • 60 g of room temperature tea butter
  • 200 g of powdered sugar
  • 250 ml of sour milk
  • 3 hilly PL flours
  • seeds from 1 vanilla teat
  • peel 1 organic lemon
  • a little powdered sugar for garnish

How to do it:

Dough: Cut the cold butter into smaller cubes. Immediately mix with flour and eggs to a crispy dough. Wrap in food foil and refrigerate for at least one hour. After removing the dough from the foil, place the dough on a flour powder plate and roll. Insert into a round shape so that the dough protrudes slightly above the edges. Then cut this overlap flush with the edge of the mold. Return the mold with the path to the refrigerator for another hour. Preheat the hot air oven to 175 ° C with the hot air program.

Filling: Beat the powdered sugar eggs until you have a fine, pale consistency. Melt the butter on a small fire and allow to cool slightly. Mix sour milk, melted butter, flour, vanilla seeds and lemon zest. Pour the filling into the mold with the path you have chosen from the refrigerator. Bake the cake in a preheated oven at 175 ° C in hot air for 50 minutes.

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Reported by: Catrin Neumayer
Updated on: 8.6.2020

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