Sponge cake with biscuit base for fruit cake

Ingredients for 1 servings:

• 150 g flour
• 100 g butter
• 50 g powdered sugar
• 3 drops flavoring (lemon baking oil)
• 2 eggs
• 60 g sugar
• 60 g flour
• Fruit, as desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the shortcrust pastry base, knead the flour with the butter, sugar, and lemon oil. Roll out the dough in a springform pan (this works best with a small rolling pin). If using a baseless pan, roll out the dough on a nonstick baking sheet and cut out shapes with the pan. Prick the shortcrust pastry base a few times with a fork and pre-bake at 200°C for 5 minutes. Meanwhile, separate the eggs, beat the egg whites until stiff peaks form, then drizzle in the sugar and beat until stiff peaks form. Stir in the egg yolks and fold in the flour with a whisk. Pour the sponge mixture into the springform pan with the pre-baked shortcrust pastry base and smooth it out; this is best done with a cake peel. Bake for another 12-15 minutes. Once the base has cooled, you can place your desired fruit on top and top with the glaze while still in the springform pan. Only when the icing has cooled and set, the cake is removed from the tin and can be decorated around the edges with cream and possibly nuts, if desired.