Sponge cake with milkmaid buttercream

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 2 packets of vanilla sugar
• 1 packet of baking powder
• 1 pinch of salt
• 250 ml rapeseed oil
• 400 g flour
• 1 can condensed milk, sweet, e.g. Milchmädchen
• 250 g butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

popular with children

Beat the eggs and sugar until frothy. Gradually add the vanilla sugar, salt, baking powder, flour, and oil. Spread the batter evenly onto a baking sheet lined with baking paper and bake at 180°C for about 40 minutes. Cut out dough circles with a diameter of about 4.5-5 cm, e.g. using a glass. Cut each dough circle in half crosswise to make two circles. Crumble the remaining cake from the sheet between your hands very finely. Mix the soft butter and milk until creamy. Place two dough circles together with cream and spread a thin layer of cream all over. Coat the tartlets in the remaining crumbs.