Lemon Cake

For the lemon tart, first cream vanilla sugar, butter, sugar and salt. Add the egg and egg yolk. Continue stirring until sugar is dissolved. Mix flour, cornstarch and baking powder. Stir in alternately with milk.

Pour batter into a small cake springform pan lined with parchment paper. Bake in preheated oven at 175 °C for 25-30 minutes. Allow to cool.

Place a springform rim around the bottom. Stir yogurt, lemon zest and juice of one lemon and sugar. Soak gelatin and dissolve according to package directions. Stir into the mixture. Whip the cream until stiff and fold in. Pour the cream onto the cake base and let it set (refrigerate for about 2 hours).

Whip the cream until stiff for decorating. Place in a piping bag with a star-shaped nozzle. Pipe the whipped cream onto the cake. Decorate with finely chopped lemon peel strips, candy eggs and lemon balm. Carefully press the bunny cookies onto the edge of the lemon cake.

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