Chop the candied lemon peel very finely. Separate the eggs. Beat the fat, 75 g sugar and 1 pinch of salt until thick and creamy. Gradually add the egg yolks and fold in the candied lemon peel.
Whip the egg whites with 25 g sugar until stiff, fold in the poppy seeds. Fill into a cake springform pan (22 cm ø) with parchment paper. Bake in a hot oven at 180 °C (gas 2-3, convection oven 160 °C) on the 2nd rack from the bottom.
Bake for 30 minutes.
Cook the vanilla sauce with the milk. Dust the tart with powdered sugar while it is still warm.
Related Recipes:
Rosemary Orange Chocolates (Cut Chocolates)For the rosemary orange pralines, first prepare the ganache. Rinse rosemary with cold water and shake dry...
Scrambled Eggs in the ShellGently crack and open 4 eggs per filling on the upper narrow side. Pour the liquid egg into a large enough...
Curd Soufflé with RhubarbHang a sieve in a suitable bowl. Place 2 layers of kitchen roll in the sieve. Let the curd drain very well for...
Zucchini TerrineRinse and dry the parsley and chop finely. Remove the peel from the carrot and cut into small cubes. Clean the...
Mini StudsFor the mini stollen, first soak the candied fruit and raisins in rum. Add the bitter almond flavoring...
Lemon Parfait with Orange Sauce2. stir the sugar into the lemon or lime juice over medium heat and let it boil once. 3. put the egg yolks in...
Nuremberg Elisen Gingerbread, HomemadeTry this delicious cake recipe: Beat eggs, sugar and vanilla sugar until thick and creamy. Fold in cinnamon...
Apricot CakeA simple but delicious cake recipe: 1. line a cake springform pan (26 cm ø) with parchment paper on the...
Cherry Cake with Vanilla CreamA great cake recipe for any occasion: Base: Beat the butter with the powdered sugar until creamy. Gradually...
Yogurt Pineapple CakeFor the yogurt pineapple cake, butter a square pan and dust with flour. Mix flour with baking powder and salt...