Butter Cookie Cake

For the butter cookie cake, separate the eggs, beat the egg whites until stiff and chill. Cream butter, yolks and sugar.

Mix in the nuts, flour and baking powder and fold in the egg whites. Bake at 160 °C Heilßuft for about 20 minutes and let cool.

For the cream, whip the cream with the cream stiffener, stir in the redcurrant jam and spread the mixture on the cooled cake.

Place the butter cookies on top of the cream, brush with chocolate and place halved giottokugel on top.

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