Harlequin Cake

Ingredients for 1 servings:

• 500 g flour
• 250 g butter, room temperature
• 2 eggs
• 3 tbsp sour cream
• 150 g sugar
• 2 packets of vanilla sugar
• 1 packet of baking powder
• 4 egg yolks
• 100 g powdered sugar
• 1 lemon(s), untreated, zest
• 2 packets of vanilla sugar
• Sprinkles, colored or chocolate sprinkles or nuts, chopped
• 100 g powdered sugar
• 2 packets of vanilla sugar
• e.g. chocolate sprinkles or nuts (e.g. pistachios), chopped
• 2 jars of jam of your choice, without seeds or fruit pieces

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 10 minutes; Total time approx. 2 days 1 hour 10 minutes

a cookie specialty from Romania – according to my mom’s recipe

Knead the dough ingredients and chill for one hour. Divide the dough into 4 equal pieces. Roll each piece out with flour into an oval disc. Large enough to fit on the baking sheet. The more similar the dough shapes are, the better for later stacking. I always roll out the dough sheets on the baking paper beforehand; this makes transferring them to the baking sheet easier. Before baking, the sheets should be pricked several times with a fork to prevent large bubbles from forming. Bake the sheets at approximately 175°C (fan oven) on the middle rack for approximately 5-10 minutes, depending on your oven. As soon as the edges turn brown, the dough is ready. (This is about the same baking time as butter cookies.) Once cooled, stack the sheets on top of each other with a layer of jam between each one. You don’t have to be sparing with the jam. I always use my mom’s homemade; it spreads easily. If you’re using store-bought jam, you should stir it a little beforehand to make it easier to spread on the plate. The top layer should be the flattest so that the sugar or egg glaze spreads more easily. Choose a variant and mix the ingredients together. Before the glaze dries, you need to add the decorations (if using colored sprinkles, use variant 1 for the glaze). Then let it dry for a few hours until the glaze begins to set. The cake can now be placed on a board or serving platter in a large bag and stored in an airtight container if possible. Over the next 2 days (possibly 3 days in a cool room), the moisture from the jam will be absorbed into the dough, making the whole thing very tender. The cake is now ready to slice. It’s best to start by cutting strips the thickness of your thumb and then dividing these into pieces about 5 cm long. Depending on how thick your thumb is, you’ll get about 40 pieces for the cake plate. Unfortunately, the jagged edges aren’t suitable for serving to guests, but they usually find enthusiastic customers in households. The pieces can be stored in a cookie tin. A layer of parchment paper should be placed between the layers to prevent them from sticking together. The cookies are easy to prepare in advance—ideal for a dessert buffet, as a snack on the coffee table, or just before Christmas.