Shortcrust Pastry:

• Mix flour, powdered sugar, salt, vanilla sugar, and baking powder.
• Crumble the butter into the flour mixture and quickly gather the dough with the cold water.
• Wrap the dough in plastic and let it rest in the refrigerator for about 40 minutes.
• Take the dough out of the refrigerator and roll it out to about 35 x 32 cm.
• Bake the crust for about 11-13 minutes at 200 degrees Celsius (392 degrees Fahrenheit) conventional oven until the edges are golden.
• The crust should not be hard like a biscuit.
• Take the crust out, let it cool slightly, and spread a thin layer of cooked down raspberry jam on the crust.

• Boil the raspberry jam with lemon juice in a pot for 5-10 minutes.
• The jam should be boiled down to about half, so it becomes more firm.
• Let it cool before spreading it on the cooled crust.

• Crumble the cake leftovers together in a large bowl and add apricot jam, cocoa, crushed macarons, rum and almond essence.
• Mix everything well together!
• It can advantageously be run in a mixer with a K-beater.

Assembling the Cake

• Spread the rum ball mixture over the shortcrust pastry with raspberry jam and mix a thick icing from powdered sugar and water.
• Spread a thin layer of icing on the cake, sprinkle with sprinkles, and let the cake set in the refrigerator before cutting it into suitable pieces.
• Enjoy it!!