Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, sauce powder and baking powder, add and stir in lemon juice and zest. Grease the pancake tin (2 litres capacity) and dust with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Cover after approx. 45 minutes if necessary.
Remove from the oven and leave to rest in the mould for 10 minutes. Turn out onto a cake rack and let it cool down. Stir icing sugar, 3 tablespoons lemon juice and 2 tablespoons water until smooth. Cover the cake with it, let it dry. Whip the cream until stiff and fill into a piping bag with star-shaped spout. Spray small tuffs onto the cake. Decorate with lemon corners
waiting time approx. 2 hours