Viennese cake base

Ingredients for 1 servings:

• 150 g butter or margarine, soft
• 150 g flour
• 75 g sugar
• 2 m.-sized eggs
• 3 tbsp milk, 3.5%
• 2 tsp, leveled baking powder
• 1 packet of vanilla sugar
• some fat for the mold
• some semolina for sprinkling

Instructions

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

Place the eggs, butter, sugar, vanilla sugar, and milk in a bowl and beat until fluffy. Stir the baking powder into the flour and add to the remaining ingredients in the bowl. Mix all ingredients together and then mix on the highest setting for another 3 minutes. Grease a tart tin with butter and sprinkle with semolina. Spread the batter evenly on top. Place the tin on a rack on the second level from the bottom and bake at 170°C (convection oven) for approx. 15-20 minutes (test with a skewer). After baking, remove from the oven and allow to cool in the tin. Once the base has cooled, turn out onto a cake plate. Tip: To prevent the tart base from becoming soggy when topping with moist fruit, simply sprinkle with cream stiffener.