Lemon Butter Cookie Slices

For the lemon butter cookie slices, beat the eggs, sugar and vanilla sugar until fluffy. Slowly pour in the oil. Sift flour with baking powder and whisk in.

Bake on a baking sheet for about 20 minutes. Size so that whole butter cookies can be placed on each later, both lengthwise and widthwise.

For the cream, make a pudding with water (instead of milk), let cool slightly. Stir in butter, lemon juice and egg yolk. Pour onto the cake while it is still warm and let cool completely.

For the topping, whip the whipped cream with cream stiffener until not too firm and spread on the cake. Place the butter cookies close together.

Make a glaze with powdered sugar, freshly squeezed lemon juice and water and spread on the cake. Leave to infuse overnight!

Preparation Tip:

Decorate the lemon butter cookie slices with strips of lemon peel (from an untreated lemon), coconutette or with chopped pistachios.

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