For the Kaiserin cake, first cream butter, sugar, vanilla sugar, salt and eggs. Mix flour with cornstarch and baking powder and stir in. Fold in candied lemon peel, almonds and rum.
Pour into a lined springform pan (16 cm) and bake in a preheated oven at 175 °C for about 40 minutes. Mix powdered sugar, lemon juice and water and coat the warm Kaiserin cake with it. Garnish with candied lemon peel and cherries.
Preparation Tip:
You can also sprinkle the empress cake with almond flakes.
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