Preheat the oven for the cake bases (electric oven: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease two springform pans (22 cm Ø each). Separate the eggs. Cream 85 g soft butter, 1 pinch of salt, vanilla sugar and 125 g sugar with the whisks of the mixer. Stir in egg yolks one after the other. Mix flour and baking powder. Stir 3 tbsp. milk into the butter-sugar-cream. Spread half the dough in each of the moulds until smooth.
Beat the egg whites until stiff, adding 200 g sugar. Spread half of the beaten egg whites loosely on the dough in the moulds. Bake in a hot oven for about 25 minutes. Remove, first carefully from the rim, then from the moulds. Let it cool down.
For the filling, stir the pudding powder with approx. 5 tbsp. milk until smooth. Boil up 300 ml milk. Stir in the pudding powder, bring to the boil and simmer for about 1 minute while stirring. Remove from the heat and let it cool down for about 10 minutes. Stir in lemon curd and let it cool down.
Whip the cream until stiff. Spread the lemon curd pudding on a cake base. Pour cream on top. Place the second cake layer on top.