Ingredients
For the dough:
5 eggs (size M)
125 ml lukewarm water
250 g sugar
1 packet of vanilla sugar
1 pinch of salt
1 packet of baking powder
250 g flour (type 405)
125 ml rapeseed oil
For the cream:
375 g butter at room temperature
1 packet of vanilla pudding powder for cooking
7 tablespoons sugar
300 ml milk
Aside from that:
200 g chopped hazelnut brittle
Blackcurrant jam
12 pieces of cherries, pickled
Instructions
For the sponge cake:
First, separate the eggs by separating the whites from the yolks. Then, beat the egg yolks in a large bowl with water, sugar and vanilla sugar until frothy. Now comes the next step: you have to beat the egg whites with a pinch of salt until they form stiff peaks.
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