Pink cake pie

Preheat the oven to 200ºC. Put the butter, sugar and vanilla sugar in a bowl. Beat the mixture with the mixer in white and creamy in 10 minutes.

Break the eggs one by one in a cup and beat them through the butter mixture.

Sift the self-raising flour over the bowl and spat it with a large spoon through the butter mixture: you can not see any more flour.

Divide the dough over the greased spring forms. Smooth the top of the dough. Put the molds in the oven. Temper the heat to 175ºC for a hot air oven. Fry the cake bottoms in until they are golden brown and done in 20-25 minutes. They are then beautifully raised and let loose from the edge of the shape.

Meanwhile, make a pink glaze: sieve the icing sugar. Stir 2 tablespoons of currant juice with a knife. Stir the glaze smooth and shiny, if necessary add 1 tablespoon of juice if it stays too thick.

Take out the shapes from the oven. Remove the edge of the spring form. Using a pancake knife, separate the dough base from the paper bottom. Place the bottoms on a rack and let them cool down.

Brush one of the cakes with a thick layer of strawberry jam or raspberry jam. Put the second cake on it. Make the pancake knife warm under the hot tap. Scoop the glaze on top of the sandwich plate and straighten it out with the hot knife.

Decorate the cake on top with a choice of (forest) fruit sprinkles, minimarshmallows, sweetened fruit candies or tumtum.