For the pot pie, knead a smooth dough from flour, baking powder, sugar, vanilla sugar, egg, butter and salt. Chill – about 30 minutes.
Roll out half of the dough on the bottom of a 26 cm springform pan and bake at 180 degrees for about 10 minutes – chill.
For the topping, beat the egg whites with the sugar until stiff, mix the remaining ingredients into a smooth dough and carefully fold in the stiff egg whites.
Line the springform pan with the remaining batter, spread the curd mixture on top and smooth it down. Bake the cake at 160 degrees (not preheated) for about 50 minutes.
Preparation Tip:
If you don't like candied orange peel, you can also use 200 g raisins for the pot pie, or omit both.
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