Summary

Ingredients

For the sponge dough:

• 50 grams sugar
• 3 egg (s)
• 30 grams flour
• 30 g cornstarch
• 1 pinch baking powder

For the cream:

• 1 packet vanilla pudding powder
• 0.5 liter ½ milk
• 25 g suar
• 250 g butter

Also:

• 150 g raspberry jelly
• 150 g hazelnut brittle
• 10 cherry (s)

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Instructions

1. Biscuit:
2. Separate the eggs. Beat egg whites and 50 g sugar until stiff. Fold in the egg yolks. Mix the flour, starch and baking powder and fold in. Spread on a baking sheet (35 x 40 cm) lined with baking paper. Bake in a hot oven (electric oven 200 ° C / fan oven: 180 ° C) for about 10 minutes.
3. Turn the sheet of dough out onto a sugar-sprinkled cloth. Peel off the paper. Cut the sponge cake into 4 strips, leave to cool.
4. Butter cream:
5. Mix the custard powder with 4 tablespoons of milk and 2 tablespoons (25 g) of sugar. Bring the rest of the milk to the boil, stir in the pudding powder, bring to the boil briefly. Let cool down.
6. Beat the butter until frothy. Stir in the pudding tablespoon at a time. Butteer and pudding should have the same (room) temperature.
7. Completion:
8. Brush 1 strip of biscuit with buttercream, 2. place on top. Pour 4 tablespoons of cream into a piping bag, squirt 4 strips lengthways with a little gap on the 2nd strip. Stir the jelly until smooth and fill in between.
9. Spread the 3rd and 4th strips with cream, place everything on top of each other and brush. Garnish with cream, brittle and cherries, cut into pieces.