Lattice cake filled with jam

Ingredients for 1 servings:

• 1 m.-sized egg(s)
• 175 g powdered sugar
• 1 tbsp, heaped vanilla sugar
• 250 g butter, room temperature, mildly soured
• 500 g wheat flour
• 1 packet of baking powder
• 1 pinch of salt
• 1 organic lemon(s), zest
• 400 g apricot jam or peach jam

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Place the first 8 ingredients – except for the jam – into a mixing bowl and knead until the dough forms a ball. Set this aside for about 10 minutes. In the meantime, line a 35 x 25 cm baking tray with baking paper and a baking frame. Spread 2/3 of the dough evenly on the baking tray and press down. Spread the jam over the dough and smooth it out. Form the remaining dough into small rolls and arrange them in a lattice pattern on the jam. Preheat the oven to 180°C (top/bottom heat) and place the tray on the middle shelf. Bake for about 30-35 minutes, by which time the cake will be baked through and lightly browned. It can also be enjoyed warm, for example with vanilla ice cream and whipped cream.