Davidis Bridal Cake

For the filling, slowly melt the butter in the saucepan. Now add the sugar and the juice of one lemon. Finally, add the four yolks one by one and stir them in (set aside the leftover egg whites of three eggs when cooled, they will be needed later for the glaze). Gently roll the cream, stirring for about a minute, and then cool for several hours.

For the bases, separate the eggs and beat the egg whites until stiff peaks form. In a large saucepan, cream the butter until smooth. Gradually add the sugar, nutmeg and lemon zest. Stir in the yolks one by one, then the ground almonds, and finally the flour and the snow. Bake four layers of the dough (line the 28 cm diameter springform pan with parchment paper and grease the edges). Bake for about 15 minutes at 180 °C convection oven. Cool the bases well, it is best to prepare them further if you prepare them the day before.

Place the first base on a cake plate and spread thickly with the lemon cream. The cream is not quite firm and soaks into the bottoms a little. Place the second cake layer on top, spread with lemon cream and do the same with the third layer. Use up all the remaining lemon cream. The most beautiful of the four bases should be on top of the cake. The assembled cake should be allowed to set and dry for several hours before spreading the frosting on top.

For the frosting, mix about 300 g of powdered sugar with a

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