You will need:

• 3 extra large eggs
• 3 tbs. of warm water
• 150 grams or 5 oz. of sugar
• 1 packet of Dr. Oetker vanilla sugar
• 100 grams or 3 & 1/2 oz. of sifted white flour
• 100 grams of Dr. Oetker Gustin or 3 &1/2 oz. of corn starch
• 3 tsp. of Dr. Oetker baking powder or other

Beat egg yellows and water till frothy then add 2/3 of the sugar and the vanilla sugar  till creamy.  In a separate bowl beat the egg whites with remaining sugar till very stiff peaks form.  Add to the egg yellow mixture the flour, baking powder and starch slowly and gently folding till well mixed.  Then fold in the egg whites gently and turn batter into a spring form pan 26c. or 8 & 1/2 inches lined with a piece of round parchment paper or waxed paper in the bottom.  Bake immediately for about 35 min. in 350 degree oven.  Remove from oven and cool loosening the edges after a few min and then completely cooling the cake.

You will gently remove the cake when cooled and cut 3 equal layers.

Filling:

Pour 1 Packet of Dr. Oetker vanilla pudding mix or chocolate flavor pudding mix and 3 and 2/3 oz. or 100 grams of sugar and 1/2 lt. of milk, about 2 cups of milk into a sauce pan or double boiler and cook till thickened.  remove and cool completely placing a cellophane cover over the pudding so as not to get a hardened scab on the top.    Set aside and cool completely.  When completely cooled, beat in 200 grams or 8 oz. minus 1 pat or tbsp. of unsalted softened room temperature butter till well blended.

To assemble the tort:

On the first layer place your favorite jelly, jam or preserve after heating it slightly to make it easy to spread.  I use a seedless raspberry jelly.  Add the next layer of tort and spread with butter cream filling.  Add the next layer and frost the whole tort with the remaining butter cream mixture.  If you want to do some fancy decorating then you will have to increase the amount of butter cream.  Decorate with fruit or more butter cream or try chocolate sprinkles or different colored sprinkles on the top.

It is a lot of work but the taste is so worth it!!  Tip:  Start it early in the morning and frost later in the afternoon so that the butter and pudding are both the same temperature when you blend them together.

ENJOY!!