БІСКВІТНИЙ ПИРІГ З МАЛИНОВИМ ВАРЕННЯМ

Wheat flour — 200g
Baking powder 1 tsp
Margarine — 200 g 
Sugar — 200 g 
Eggs — 3-4 pcs 
Jam or preserves, I have raspberry jam)

Powdered sugar — 2 tbsp.
Preparation:
Beat sugar and eggs until thick foam, add softened margarine, beat everything together and add flour with baking powder, mix well. Spread our dough on a baking sheet lined with parchment paper. Bake in a hot oven at a temperature of 220-240 degrees for 10-12 minutes.

The main thing is NOT TO OVERBAKE the biscuit!!

Ready layers (you need to bake 4-6) I baked on a small baking sheet, I achieved the "desired" (in my opinion) height, so I tried to spread the dough in a layer no more than 1 cm. If you have a large baking sheet, you can bake one large cake, which you can then divide into 4 equal parts. All biscuit layers are alternately smeared with 
jam or preserves; I used 2 tsp of raspberry jam per layer, and we stick them together, laying one layer on top of the other. Put a weight on the glued layers for 30-40 minutes. Remove the weight and sprinkle the cookies with powdered sugar. Cut into equal-sized portions. Enjoy your tea!