Summary

Ingredients

For the sponge cake base:

• 4 egg (s)
• 140 g suar
• 140 g flour
• 3 tablespoon water, cold
• 1 packet baking powder

For covering:

• 1 pck. Red fruit jelly (also green or blue gruel if you like)
• 1 point fruit (forest), frozen, other as desired
• 2 packs biscuit (s) (butter or wholemeal biscuits), rectangular
• 3 cups whipped cream
• 2 packs cream stabilizer

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Instructions

1. Recipe for a tin.
2. Note:
3. Depending on your preference, the amount of grits and fruits varies; For a thick layer of groats, two packs of groats and two fruit are recommended However, the cake turns out just as well with one pack and it fits perfectly on the height of an ordinary baking sheet.
4. Preparation soil:
5. Beat the eggs and sugar until frothy. Add cold water, flour and baking powder. Spread the dough on a greased tray and bake for about 10-15 minutes at 180 ° C.
6. Preparation of the ceiling:
7. For the red grits use only HALF the water, then boil and then add the previously drained fruits, bring to the boil again and stir constantly. Spread the mixture on the floor and let it cool down.
8. Whip the whipped cream until stiff and spread on the cake. Finally, place the biscuits on top of the whipped cream.