Finely grate the lemonzest. Whisk eggs and sugar until fluffy in a bowl. Add baking powder, vanilla sugar, salt, butter and milk. Stir well.
3
Add lemon juice and zest, coconut and wheat flour. Mix everything together quickly to a smooth mixture. If you whip for too long, the gluten threads will be too strong and the sponge cake will be tough.
4
Pour the batter into a form with baking sheet.
5
Bake the cake in the middle of the oven for 20-30 min. The oven heat can vary in different ovens and therefore the baking time. Check with a test stick if the cake is ready.
6
Let the cake cool. Whip the cream together with a pinch of vanilla sugar. Divide the cake. Assemble the cake with a layer of custard and top the cake with cream. Grate white chocolate into flakes with a cheese grater and decorate the cake in a circle with chocolate flakes.
7
Top with blueberries (frozen or fresh, but not American blueberries!), a little lemon balm if you have it and voila - ready to serve!
