Cream butter, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, cornstarch, baking powder and ground almonds. Alternately stir in the milk briefly. Fold in the Amarettinis. Pour the dough into a greased, breadcrumbed ring cake mould (2 1/2 litres capacity).
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 65-70 minutes. Allow to cool slightly in the mould, turn out of the mould, sprinkle with liqueur and allow to cool completely. To decorate, beat egg whites, lemon juice and icing sugar. Cover the ring cake with it. Decorate with biscuits and almonds before the icing dries. Serve dusted with icing sugar
waiting time approx. 2 hours