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1
To Make Base (Boden):.
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2
Thoroughly grease a 10 to 11 inch (25 to 28 cm) boden tin.
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3
Preheat oven to 350 degrees F.
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4
In a large bowl beat together butter and sugar til white and creamy; add egg and beat til mixed in thoroughly.
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5
Sift together flour and baking powder and fold into the butter mixture, adding milk til it holds together in a ball.
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6
Press dough into a well greased boden torte pan (wet your hands with a little water to keep the dough from sticking to your hands).
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7
Bake at 350 for 15-20 minutes or until lightly golden.
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8
Remove from oven.
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9
Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
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10
Filling:.
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11
If desired, spread a thin layer of custard (or vanilla pudding or pastry cream) evenly over the cooled boden.
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12
Fill with a variety of fruit and whipped cream.
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13
Use any variety you like or simply canned peach slices or fresh strawberries.
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14
Glaze:.
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15
For a simple glaze, melt a little apple jelly or strawberry jam and pour over the fruit.
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16
-Or- take 1/2 cup of the fruit syrup.
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Cook it over high heat with 1 Tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear, and the raw cornstarch flavor disappears (approximately 2 minutes).
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Drizzle evenly over the fruit.
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19
Chill until ready to serve.
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20
This cake is best served within 24 hours.
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21
Serve with a dollop of fresh whipped cream and you have a lovely little dessert.
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22
Quick and easy.
