For the tea bread, first beat the egg whites with half the sugar and a pinch of salt until stiff.
Then mix well the almonds, the chopped candied lemon peel, the sifted flour and the remaining sugar and fold carefully into the snow.
Liquefy the butter and also carefully stir it into the mixture.
Before baking, grease a rectangular cake pan and dust with flour. Pour in the batter and bake at 150 °C convection oven on the middle shelf for 50-55 minutes. Check if the cake is ready with the help of a test stick. As long as the dough sticks to the stick, the cake must be baked a little longer.