Put all dry ingredients in a bowl and stir well with the whisk.
Then add the milk and jam and fold in with a batter so that there are no more lumps.
Depending on how thick you want the cake to be, I chose a shape that is 30x20cm so that the pieces are about 3-4cm thick.
Grease these or line them with baking paper, depending on the shape, fill in the dough evenly. It is quite tough and therefore almost does not run by itself.
Then in the preheated oven at 200 ° C top / bottom heat, depending on the oven and shape, the baking time can vary, so test for at least 20 minutes with the stick test how wide the cake is, with me it took just under 30 minutes.
Spread the jam over the hot cake and then pour the icing over it and spread it on in the same way. Then place in the refrigerator for 1-2 hours to cool down.
I recommend cherry, raspberry or plum jam as a jam, but you can of course use any other jam as well.
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