Step 1

Preheat the oven with the top/bottom heat function to 170°C. Line a baking tray or baking pan with baking paper in the size of 21 x 21 cm.

Step 2

Add the butter and 60 g icing sugar to a mixing bowl and beat with an electric mixer until frothy.

Step 3

Gradually add the yolks and stir until a creamy mass is obtained.

Step 4

Add condensed milk and vanilla powder and mix well.

Step 5

Mix the flour, spices and salt together and sift. Fold into the batter gradually and gently. Set the batter aside.

Step 6

Add the egg whites and the remaining icing sugar to a second bowl and beat with the hand mixer until stiff. Add the beaten egg whites to the batter and carefully fold in.

Step 7

Spread 4 tbsp. of the batter evenly on the prepared baking paper, creating a thin layer.

Step 8

Put the baking tray in the oven and bake at 170°C for about 5-7 minutes using the top/bottom heat function until the dough is nicely browned. Then take out.

Step 9

Brush the baked layer with some of the melted butter while pressing it down a little to get a layer that is as flat and even as possible.

Step 10

Apply a further layer of 4 tbsp. batter and do it in the same way, until all the batter is used up (about 20 to 26 layers).

Step 11

Turn the oven temperature down to 160° C for the last layer and bake the pastry for only 5 minutes. Then cover with aluminium foil and bake for another 15 minutes.

Step 12

After baking, tip the cake out of the baking pan on a grid and let it cool.

Step 13

Before serving, cut the edges straight and then cut into smaller pieces.