A great cake recipe for any occasion:
First make a sponge cake roll. To do this, beat the eggs with the sugar until creamy, carefully stir in the sifted flour and baking powder and stir in the melted light butter. Spread a baking sheet with parchment paper, fold a high edge on the open side. Brush the dough, bake for 10-15 min at high temperature. Turn out hot, peel off the paper. Immediately brush the jam and roll up. If the dough is too cooled, it will break. Cool the sponge roll.
In the meantime, prepare the short pastry. Sift flour into a suitable bowl. Add egg, margarine flakes, sugar, baking powder and spice. Knead everything into a dough. Put the dough in the refrigerator for half an hour, roll it out on a floured surface and put it on a well-greased baking tray. Bake until nice and golden brown. Cool.
Make a stiff custard with milk, sugar and custard powder, stir to cool. Beat the soft butter until creamy, add the cooled custard by the spoonful, stir through. Spread this vanilla cream on the short pastry.
Cut the sponge roll into thin slices and place them on the cream.
Cook the jelly according to the instructions (reduce the amount of water!) and when it gels, mold it onto the cake. All spaces should be filled and sponge cake curls covered.
Baking time for sponge cake roll: 10- 15 min Temperature: 250 °C Baking time for shortcrust pastry: 15 min, Temperature: 200 °C
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