For the egg cakes, preheat the oven to 180 degrees and line a baking tray with baking paper.
Mix the eggs with the sugar until foamy. Grate the lemon and add half of the lemon grate with the flour, baking powder and pinch of salt to the egg-sugar mixture. Fold in carefully so that not all the air escapes.
Using a small ladle, place 6 mounds of batter on the baking paper. Do not add too close together as they will rise. Then bake the egg cakes at 180 degrees in 10 minutes until golden brown and cooked.
Preparation Tip:
Be careful not to bake the egg cakes too long. Otherwise they will become dry.
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