For the crumb cake, mix egg yolks with powdered sugar until fluffy, moisten breadcrumbs or grated nuts with white wine and add. Beat egg whites until stiff and fold in carefully. Grease a cake tin, flour it well and bake the cake at 200°C.
Turn out into a bowl and let cool. Meanwhile, boil white wine and water with sugar, cinnamon, cloves, vanilla sugar and the lemon zest. Then carefully strain over the crumb cake, which will slowly “drink up”. Let cool and serve divided into pieces.