Fruity Sponge Cake Slices

A cake recipe for all foodies:

Beat eggs, 4/5 of the sugar and vanilla flavoring until thick and creamy. Combine flour, cornstarch and almond kernels and gently fold in with a whisk. Line a baking sheet with parchment paper. Smooth the mousse on top and bake in a heated oven (electric oven: 200 degrees Celsius, gas: level 3) for 10 to 12 minutes until golden brown. Remove and turn the sponge out onto a kitchen towel sprinkled with sugar.

Peel off parchment paper on the spot. Cut plate in half lengthwise and turn to the other side. Bring currant-raspberry jelly to a boil and brush both sponge cake plates with it. Then sprinkle one plate with the hail sugar. Stir the pudding powder with 3 tbsp milk (per package) until smooth. Bring the rest of the milk to the boil with the remaining sugar. Stir in pudding powder and bring to a boil repeatedly. Cool the pudding. Beat the butter with the whisk of an electric hand mixer until creamy and add the pudding by the tablespoonful. Spread the butter cream on the sponge half without the hail sugar and place the other plate on top. Let the cake cool for about 10 min, then cut into 12 pieces.

Per piece about 1350 joules / 320 calories.

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