For the dough, separate the eggs, beat the egg yolks until creamy, add half of the sugar, oil and water. Beat the egg whites with the remaining sugar until stiff peaks form and then fold into the egg yolk-oil mixture. Finally, sift flour, cocoa and baking powder over the top and mix everything together until smooth. Place the finished quantity in a 28 cm ø ring and spread evenly.
For the curd mixture, mix the custard powder, sugar, low-fat curd, vanilla pulp and lemon zest together and fill into a piping bag with a No. 8 nozzle. Now pipe an even grid on the surface of the coated amount. Bake in the heated oven on the middle shelf at 180 °C (convection oven) for about