Hindbærsnitte is a Danish pastry with raspberry jam. One of my colleagues made a sponge cake in hindbærsnitte-style, and it was so yummy. I later found the recipe, and made my own vegetarian version – which means this cake is eggless 😉

Servings: 15-20 pieces

Note: This take some time! 😛

Ingredients:

The crisp dough:

• 300 g wheat flour
• 200 g butter (cold)
• 25 g sugar

Sponge cake:

• 250 g butter (softened)
• 150 g sugar
• 1 dl of milk
• 250 g wheat flour
• 1 teaspoon baking soda
• 200 g raspberry jam

Glaze:

• 150 powdered sugar
• Approx. 2 tablespoons of water
• (I prefer the glaze with cocoa, so I added 2 tablespoons of this)