A simple but delicious cake recipe:
For the shortcrust pastry, quickly prepare the ingredients into a dough, wrap in cling film and rest in the refrigerator for 120 minutes. Roll out dough, cut out with a springform pan rim and transfer to baking parchment.
Bake in heated oven at 180 degrees for about 10 min.
(is) I rolled out the shortcrust pastry rectangularly on a parchment paper and then cut it out with the springform rim, but not yet dissolved, but baked the edges with it. This makes a nice crunchy pastry.
The base is wonderfully tender and crumbly – be sure to use powdered sugar!