Grease a springform pan with a tube bottom insert (26 cm Ø) and sprinkle with breadcrumbs. Cream fat, 400 g sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour and baking powder and stir in portions
Fill the dough into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 50-60 minutes. Leave the cake to cool slightly in the pan, then turn it over and let it cool completely
Put the cake in a large bowl. Prick several times with a wooden stick. Bring 1/4 l water, 100 g sugar and cognac briefly to the boil and stir until the sugar is completely dissolved. Sprinkle the cake with it. Leave to stand for at least 5 hours (preferably overnight). Dust the cake with icing sugar. Whipped cream tastes good with it