Sponge Cake with Biscuit Base for Fruit Cakes

Summary

Ingredients

For the shortcrust pastry:

• 150 grams flour
• 100 g butter
• 50 g powdered suar
• 3 drops flavor (lemon baking oil)

For the sponge cake base:

• 2 egg (s)
• 60 g suar
• 60 g flour
• Fruit, ad libitum

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Instructions

1. For the shortcrust pastry base, knead the flour with the butter, sugar and lemon oil. Roll out the dough in a springform pan (this is best done with a small rolling pin). If you use a bottomless baking pan, then the dough is rolled out on permanent baking foil and cut out with the form. Prick the shortcrust pastry base a few times with a fork and prebake at 200 ° C for 5 minutes.
2. In the meantime, separate the eggs, beat the egg white until stiff, let the sugar trickle in and beat to a firm snow. Stir in the egg yolks and fold in the flour with a whisk. Fill the sponge cake into the springform pan with the pre-baked shortcrust pastry base and smooth it out, this is best done with a cake scoop. Bake for another 12-15 minutes.
3. When the base has cooled down, you can place the fruit you want in the springform pan and top it with cake icing.
4. Only when the topping has cooled down and set, the cake is released from the mold and can be decorated with cream and possibly nuts on the edge if desired.