A great cake recipe for any occasion:
1. beat fat, 150 g sugar, liter packet of vanilla sugar and lemon zest until creamy. Fold in eggs one at a time. Combine flour and baking powder, fold in. Spread the dough on a greased baking tray (approx. 35 x 40 cm) sprinkled with breadcrumbs. Bake in a heated oven (electric oven: 175 °C / convection oven: 150 °C / gas: level 2) for 30-35 minutes. Cool.
2. stir cornstarch and 2 tbsp. juice of one lemon. Bring rest of juice of one lemon and 50 g sugar to boil. Stir in cornstarch, bring to boil again and cool.
Stir in curd cheese and 100 g sugar. Fold in lemon cream. Whip whipped cream until stiff, sifting in 2 packets vanilla sugar. Fold into the curd mixture and spread on the base. Drain apricots, reserving juice. Top cake evenly with 16 or more apricot halves to taste.
4. fill up apricot juice perhaps with water to 3/4 liter. Combine cake glaze powder and 1 tbsp sugar and stir through with juice. Allow to bubble up while stirring. Spread evenly on cake and pat dry. Cut cake into quarters, remove from baking sheet and refrigerate for about 2 hours. Cut into
about 16 pieces and decorate with pistachios.
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