Try this delicious cake recipe:
Put the shortcrust pastry to cool a little after processing, divide into 4 equal parts. Roll out 4 round cakes the size of a springform pan, brush with stiffened egg white, sprinkle each with 50 g almond flakes, as well as sugar and cinnamon.
Bake the bases one after the other (or in the convection oven at the same time) at 180 degrees until light brown. Then spread all the bases with currant jelly, then with sour cream and a little vanilla sugar. Place the bases firmly on top of each other and let them rest for about 12 hours. Weigh down the top layer with a plate and a stone.
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