Snow White Slices

Separate the eggs and beat the egg whites with 1 pinch of salt until stiff.

Beat the yolks, sugar and vanilla sugar until foamy. Then gradually add the water and oil.

Sift the flour with the baking powder and stir into the dough. Fold in the beaten egg white.

Line a baking tray with baking paper and spread the batter on it. Bake at approx. 180 °C for 15-20 minutes and let cool.

For the topping, boil the raspberry juice with the custard powder, stir in the raspberries and spread the whole thing on the cake. Allow the cream to cool.

Whip the cream with cream stiffener and spread on the raspberry cream.

Then cover with butter cookies (cookie to cookie) and sugar to taste.

Preparation Tip:

The cookies are perfect for portioning: one cookie = a small portion two cookies = a large portion. You can also top the slices with whole-wheat butter cookies, or you can sandwich butter cookies and whole-wheat butter cookies and top the cake in a checkerboard fashion.

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