4 medium-sized eggs
100 g flour 00
50 g potato thickness
8 g vanillehefe
80 g butter
bowl of 1 bio-lemon
1 pinch of salt
1. Beat eggs with sugar, then add salt and lemon zest. Stir until fluffy.
2. Then sieve the powder and add to the mass while stirring constantly.
3. Knead part of the dough with the melted butter and then add to the dough.
4. Pour everything into a mold with a diameter of 22 cm. Bake in the oven at 175°-180° for 40 minutes.