Thin shortcrust pastry base for cakes

Ingredients for 1 servings:

• 120 g flour
• 1 pinch of baking powder
• 40 g sugar
• ½ packet of vanilla sugar
• 65 g butter (soft)
• 1 egg yolk
• some milk (only if needed)
• Jam or preserves for spreading

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Basic recipe

Combine all ingredients in a food processor and mix until smooth. Add a little more milk if the dough seems too stiff. Cover and chill in floured cling film for approximately 20-30 minutes. Grease and flour a 26-28 cm springform pan well. Roll out the dough and place it in the pan. For convenience, you can also roll out the dough directly in the pan using a small hand roller. Bake in a preheated oven at 180°C (top/bottom) on the middle rack for 10-15 minutes (depending on the oven’s baking quality). Remove from the oven, let cool, and then spread with jam or marmalade and use as a base for further making sponge cakes.