Butter biscuit cake

Ingredients for 8 servings:

• 5 eggs
• 150 g powdered sugar
• 1 packet of vanilla sugar
• 100 g flour
• 50 g cornstarch
• 500 g cherry(s) (sour cherries), in a jar with juice)
• 1 pack of pudding powder, vanilla
• 5 dl whipped cream
• 1 pack of cookies (butter cookies)
• 1 egg(s), of which the egg white
• 50 g powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Beat the egg whites until stiff peaks form, then slowly stir in the egg yolks and icing sugar one after the other until thick and fluffy. Alternately fold in the flour and cornstarch. Spread the sponge cake mixture onto a greased and floured baking sheet and bake at 200°C for about 15 minutes (until the surface is light brown). Puree the sour cherries with their juice, add the custard powder and bring to a boil. Simmer on low heat for about 1-2 minutes, remove and cool. Spread the cooled custard and sour cherry cream on the also cooled cake. Chill until the cream stiffens. Whip 5 dl of heavy cream until stiff peaks form, sweeten with a little sugar, and spread over the sour cherry cream layer. Cover the cake densely with biscuits and then cover with egg white glaze (1 egg white, approx. 50g icing sugar, beaten). The cake needs to be refrigerated for a few hours so the petit beurre cookies can soften under the egg white glaze. (This can easily be made a day ahead!)