1. Beat the eggs until foamy. Add icing sugar and vanilla sugar, and stir until the mixture is thick and creamy. 
  2. Add the egg liqueur and almond liqueur, stir carefully. Heat the LARU goose lard until melted and gradually add into the mixture. When everything has been mixed, beat for another 5 minutes. 
  3. Mix the almonds with the wheat starch, flour, and baking powder, and whisk loosely but thoroughly. 
  4. Bake the cake on the bottom rack in a 160° C preheated oven for approximately 60 Minutes. Let it cool down in the mould. Sprinkle with powdered sugar.

  • 50g wheat flour
  • 150g wheat starch
  • 100g ground almonds
  • 150-200 g icing sugar
  • 45g vanilla sugar
  • 15g baking powder
  • 2 tablespoons egg liqueur
  • 2 tablespoons almond liqueur
  • 5 eggs
  • 250g LARU goose lard