Wash the lemon hot, pat dry and finely grate the peel. Put flour, powdered sugar, lemon zest, vanilla sugar, salt, egg, 1 tbsp. cold water and flakes of butter in a mixing bowl. First knead using the dough hooks of the hand mixer. Then briefly use your hands to achieve an even, smooth shortcrust pastry.

Pre-grease a cake mould (26 cm Ø) with ‘liftoff’ base and sprinkle with flour. Roll out the dough into a circle (30-32 cm Ø) and line the mould with it. Using a fork, poke several holes in the dough and refrigerate for approx. 30 minutes.

Bake the bottom cake layer in a preheated oven for 25-30 minutes at the bottom (electric oven: 200° C/ circulating air: 175° C/ gas: see manufacturer’s instructions). Allow the cake to cool in the mould for approx. 10 minutes, remove from the edge of the mould and let cool on a cake rack.

Chop the chocolate into pieces and melt it over boiling water. Spread the chocolate on the cold base layer of the cake.

Pour the peaches into a sieve, strain and cube. Mix the sour cream, 100 g Darbo double-fruit apricot fruit spread, sugar, milk and sauce powder with the whisk of the hand mixer. Whip the cream until thick. Add the peach cubes and cream to the sour cream. Pour and smooth until even. Pour the remaining Darbo double-fruit apricot through a sieve and spread on the cream. Chop the pistachios and sprinkle them on the cake. Refrigerate the cake for approx. 5 hours.