Goldrush Cake 1

for the base:
200g wheat flour
75g sugar
75g butter
1/2 tbsp baking soda
1 egg

for the covering:
500g curd
250g sour cream
2 packets pudding powder
1/2 juice of citrone
250g oil
500ml milk
150g sugar
3 yolk

for the icing:
3 egg white
100g sugar

Fatten a 26 cm form, make a pastry out of the ingridence for the base, make a 5cm border, and cool in the fridge for 30 minuits

mix the rest for the covering and heat the oven on 200 °C and fill the covering on the base. Put the cake in the oven for 40 minuits.

Beat the eggwhite and put in the sugar carefully. After 40 minuits put on the icing on the covering (I pull some tops, so there came more gold). Turn down the temperature on 140 °C and bake for 20 minuits.