Recipe of the month September:

Hansen-Jensen-layer cake
( out of the book "Zwergenstuebchen Backbuch" published by the Vehling-publishing house at Basel - Graz)

Ingridients for the dough: 100gr of butter, 100gr of sugar, 4 egg yolks, 1 small packet of vanilla sugar (approx. 2 teaspoons), 125gr of flour, 1 teaspoon of baking powder
Ingridients for the meringue: 4 egg whites, 150gr of sugar, 80gr of almond flakes
Ingridients for the filling: 2 cups of cream (= 400ml), 2 small packets of cream stiffener "Sahnesteif", 1 jar of sour cherries (approx. 650gr incl. juice), 2 small packets of roter Tortenguss (red jelly to finish of a fruit tart)

Out of the ingridients for the dough make a batter and divide it into two halfs. Put into two separate tins (approx. 26cm high). Bake at 180 degrees C until the crusts are light golden brown (approx. 20 - 25min).

Beat egg whites until stiff but not dry. Gradually beat in 150gr of sugar. Spread the mixture on top of both crusts and scatter the almond flakes on top. Continue to bake the two crusts until the almonds are slightly brownish (approx. 15min). Now divide one of the two crusts into 16 slices. The other one remains as is. Both crusts need to cool down.

Put a ring (i.e. the one from the tin or a same-size plastic one) around the intact crust. Cook the 'Tortenguß' with the juice of the sour cherries and, together with the sour cherries, pour it onto the crust. Let it cool down. Whip the cream and lay it on top of the cherries. Finally, put the 16 slices on top (almond-side up).

BON APPETTIT!
As I am a professional cake eater and not a professional cooking recipes translator, I reject any liability claims point-blank: when my wife bakes this cake, it tastes delicious so don't blame it on the translation!