Pastry

Ingredients:
Chicken eggs (in the dough) — 5 pcs
Flour (in the dough) — 1 cup
Baking powder (in the dough) — 10 g
Sugar (and 120 g for the cream) — 1 cup
Vanillin (in the dough) — 1 packet
Butter (in the cream) — 50 g
Egg whites (in the cream) — 2 pcs
Jam (raspberry or preserve)

Powdered sugar or Milk chocolate (for sprinkling) if desired)
Preparation:
First, let's make the cream. Separate the egg whites from the yolks. Then, in a water bath, beat the egg whites with sugar until stiff peaks form (I whipped for about 10 minutes). Place it in the refrigerator for a while. Then beat the cooled egg whites with the room temperature butter using a mixer. The cream is ready. We put it in the refrigerator.
Now we prepare the biscuit, separating the egg whites from the yolks. Whip the egg whites into a fluffy foam. Beat the yolks with sugar and vanillin until a fluffy white mass forms. Then add the sifted flour with baking powder. Gently fold the egg whites into the yolk mixture with a spoon. Spread the batter onto a greased baking tray (you can line it with parchment paper). Bake in a preheated oven for 10-15 minutes at 190°C. Once the biscuit is ready, turn it onto a towel, let it cool, and cut it into four equal parts. Spread each part with raspberry jam (or preserve)
Then we form the pastry: the bottom layer spread with jam is layered with cream, and so on alternately. I want to note that the cream was just enough for me. So next time I will make a double portion. Cut the biscuit into portioned pastries, and sprinkle with powdered sugar. Enjoy your tea time!