Knead the flour with eggs and salt.

Add lukewarm water little by little and knead until the dough is nice and smooth.

Add flour as needed.

Wrap in foil and let rest for 30 minutes.

Roll out to about 2 mm on a floured work surface.

Cut into 2in (5 cm) wide strips, lay on top of each other, and cut again into approximately ½ to ¾in strips.

Then cut small squares out of the strips.

Boil salt water and cook the flecks for 1–2 minutes.

Pour out the water, shock in cold water, and let drip.

Roll them briefly in hot lard, so that they don’t stick together.

Preheat oven to 350 °F (180 °C).

For the cream batter, mix the egg yolks with confectioner’s sugar and vanilla sugar.

Beat the egg whites to stiff peaks with the granulated sugar and fold into the egg yolk mixture.

Add raisins and lemon zest.

Mix the flecks with the cream batter.

For the nut batter, boil milk with sugar and cinnamon.

Sprinkle in the nuts.

Place half of the flecks in a buttered casserole dish.

Spread the nut batter on top and cover with the rest of the flecks.

Bake for about 20 minutes.

Cut into equally sized pieces and serve.