Try this delicious cake recipe:
grated zest of one lemon 1-2 packets packet vanilla sugar butter to grease breadcrumbs to dust sugar to dust flour to shape.
Sift flour and mix with lemon zest. Pour onto the surface and press an indentation in the center. Pour in the egg and sprinkle with sugar. Spread butter in flakes evenly on the edge. Knead all ingredients together to form a smooth shortcrust pastry. Cover and cool for about half an hour. In the meantime, grease a fruit cake pan and sprinkle with breadcrumbs. Place the onion biscuits in a plastic bag and crumble finely with a pasta walker. Mix with the almond kernels. Rinse and pit the cherries. Pour about 3/4 of the dough into the pan, roll it out in it and press it smoothly at the edges. Prick the bottom several times and sprinkle the rusk mixture on top. Pour in the cherries, dusting with powdered sugar. Shape the remaining dough on the floured surface into pencil-thick rolls and place in a lattice pattern on top of the cherries. Press well to smooth the edges. Mix the egg yolks with the whipped cream and brush the pastry lattice with it. Bake in oven heated to 200 °C (gas mark 3) for approx. 40 minutes. Dust the surface once more with a little powdered sugar and quickly caramelize this layer in the hot oven until golden. Steam the cake, remove it from the pan and place it on a baking tray until ready to serve.
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