Cream the fat, 125 g sugar, salt and 1 packet of vanilla sugar with the whisks of the hand mixer. Add the eggs one by one and stir in. Mix baking powder, pudding powder and flour, alternately stir in the juice. Add a little food colouring if desired
Using a tablespoon, place small heaps (approx. 4.5 cm Ø, small mountains, should be round at the bottom) on 3-4 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Carefully remove the baking paper and place on a cake rack. Allow to cool down
Mix 100 g sugar, 1 packet of vanillin sugar, lemon peel, curd and mascarpone. Fill 4 portions into a piping bag with a perforated spout. Spray the cream onto half of the cakes (the smooth side) in a spiral shape. Smooth the edge with a knife. Put the rest of the cakes on top as a lid and chill for about 1 hour
Fig. 03-05: Dust with icing sugar
waiting time approx. 2 hours