Wash lemons hot, rub dry. Finely grate the peel. Halve 2-3 lemons and squeeze the juice. Measure out 100 ml juice. Whisk the fat, 250 g sugar, salt and vanillin sugar with the whisk of the hand mixer for 8-10 minutes until white-frothy
Add the eggs one by one and stir in. Mix flour, starch and baking powder and stir in alternately with the lemon juice briefly. Pour the dough into a well greased, flour-spread box form (11 x 30 cm, 7 cm deep), smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes
Remove from the oven, place on a cake rack and allow to cool for about 40 minutes. Turn out of the tin and let it cool down. In the meantime, mix lemon zest and 2 tbsp. sugar well
Whip the crème fraîche, cream and 2 tablespoons of sugar with the whisk of the hand mixer until stiff. Stir the jam until smooth and carefully mix into the crème fraiche mixture. Spread loosely on the cake, chill for approx. 30 minutes
Stir raspberry jelly until smooth and spread loosely on the cake. Sprinkle with lemon sugar and possibly decorate with lemon zests. Cut into pieces and arrange on a plate
waiting time approx. 3 hours