Ingredients:
For the shortcrust pastry:
150 g flour
100 g butter
50 g powdered sugar
3 drops of flavoring (lemon baking oil)
For the sponge cake base:
2 egg(s)
60 g sugar
60 g flour
Fruit, as desired
Preparation:
1. For the shortcrust pastry base, first knead the flour with the butter, sugar and lemon oil, and then roll out the dough in a springform pan (this is best done with a small rolling pin).
2. You should then use a “bottomless” baking tin. The dough is rolled out on a baking sheet and then cut out with the tin.
Next, prick the shortcrust pastry base a few times with a fork and pre-bake it at 200 degrees C for 5 minutes.
3. Meanwhile, separate the eggs, then beat the egg whites until slightly stiff, sprinkle in the sugar, then beat until stiff.
Now stir in the egg yolks and fold in the flour with a whisk.
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