Try this delicious cake recipe:
For the shortcrust dough, first mix all the dough ingredients with a mixer (dough hook), then knead with your hands until smooth and form into a ball. Wrap the dough in cling film and leave to cool for at least half an hour. Then preheat the oven to 175 °C (hot air) and roll out the dough on a floured surface with a rolling pin to a circle (approx. 28 cm ø). Place the dough on a greased springform base of the same diameter and bake for about 15 min. Remove the short pastry from the springform base and cool on a cooling rack.
Separate the eggs for the sponge cake. Whip the egg whites with the orange juice and a pinch of salt until stiff, finally adding the sugar and vanilla sugar. Then stir in the egg yolks.
Sift the flour, cornstarch and baking powder over the mixture and fold in gently. Preheat the oven to 160 °C (hot air) and bake the base for approx. 20 minutes. After baking, leave the sponge in the pan for another two minutes. Then use a sharp kitchen knife to remove the sponge from the edge, take it out of the pan and cool it on a cooling rack. Now cut the sponge cake horizontally twice to make three layers. Use the top layer for sweet crumbs or freeze it and use it for another cake.
For the curd filling, beat the egg yolks and sugar in a large baking bowl over a bain-marie, bi
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