Hemp Seed Museum Cake

For a spring form with a diameter of 26 cm

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10.5 oz	butter
7	eggs
8.75 oz	sugar
	salt, 2 tablespoons of vanilla sugar, juice of ½ a lemon
4.55 oz	flour
10.5 oz	ground hemp seeds
3.15 oz	cornstarch

Knead the butter until it is soft. Separate the eggs. Vigorously beat together 50g of sugar, the spices, and the butter.

Mix the flour with the ground hemp seeds. If the seeds are still too coarse, you can grind them again. Stir the mixture into the butter bit by bit.

Preheat the oven to 210 degrees Celsius.

Beat the egg-whites stiff with the rest of the sugar and then carefully stir in the cornstarch. Stir in a third of the egg-whites and then carefully fold in the rest. Place the mixture in the buttered spring form sprinkled with bread crumbs.

Bake the cake for about 10 minutes at 210 degrees Celsius. Then reduce the heat to 190 degrees and bake an additional 40 minutes.