Grandma's sponge cake base

Ingredients for 1 servings:

• 75 g butter
• 75 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 2 eggs
• 150 g flour
• 1 tsp, leveled baking powder
• 2 tbsp milk

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

for fine fruit cakes

In a mixing bowl, cream the butter with a hand mixer until fluffy. Gradually stir in the sugar, vanilla sugar, and salt. Beat in the two eggs, one at a time, and finally, add the flour mixed with baking powder, alternating with the 2 tablespoons of milk, in portions until a smooth mixture forms. The batter should fall off the spoon in heavy, tearing motions. Grease a 28cm diameter cake tin and sprinkle with breadcrumbs. Pour the batter into the tin and smooth it out. Bake the tart base for 20-25 minutes at 175-195°C until golden brown. Place the baked base and tin on a wire rack to cool. Once cooled, turn it out of the tin and place it on a tart tin for topping. Tip: If I’m topping a tart base with fruit that draws a lot of juice (strawberries or raspberries, for example), I first coat the base with a thin layer of melted white chocolate and refrigerate it for a while until the chocolate layer has hardened. Only then do I cover the base and add a sufficient layer of glaze so that all the fruit is well covered.