Try this delicious cake recipe:
1. shortcrust pastry base
Knead together cold butter with salt, vanilla sugar, powdered sugar and baking oil. Then add flour and knead together. Chill dough for at least 1/2 hour. Shape into an ungreased cake springform pan and prick a few times with a fork. Bake the base at 180 degrees for about 10 minutes until golden brown.
2. light sponge cake base
Preheat oven to 175 degrees. Beat egg yolks with 120 g salt, vanilla sugar, sugar and hot water. In separate baking bowl, beat egg whites and gradually add remaining sugar. Fold the beaten egg whites into the egg yolk mixture. Fold in sifted flour and cornstarch. Line the bottom of a cake springform pan with parchment paper, pour in the batter and bake for 45-50 min.
For the Bavarian cream, soak the gelatine. Mix pudding powder, egg yolks and a little bit of cooled milk. Bring remaining sugar, butter, milk and salt to a boil. Bind the mixture with the pudding powder. Stir the squeezed gelatine into the hot cream. Cool down to approx. 35 degrees. Stir in the whipped cream.
Spread a thin layer of strawberry jam on the short pastry base. Place a slice of sponge cake on top. Brush a springform pan rim with oil, sprinkle with confectioners’ sugar and place around the cake layers. Pour in about three quarters of the cream. Place second sponge cake slice on top, pour in remaining cream. Leave the cake to cool for at least 120 minutes.
5. for the gauze