A simple but delicious cake recipe:
Choux pastry: boil the salt, butter, milk and sugar, add the flour and stir indes with a wooden spoon over heat until you get a white base (takes about 3 min.). Transfer the dough dumpling to a suitable bowl, let it cool a little and gradually add the eggs.
Brush a 30 cm diameter base on each of three greased and floured baking trays. Bake at 200 °C for 15 to 20 minutes. While still warm, cut out the bases using a ring (26 cm ø) and cool. Break the leftover work steps into small pieces and put aside in a baking bowl.
Filling: Beat the whipped cream with sugar and cream stiffener. Place a ring of 26 cm ø around one of the choux pastry bases. Spread half of the powidl on the bottom and 1/3 of the whipped cream evenly on top. Spread the second choux pastry base with the remaining powidl and place it in the ring. Again spread 1/3 of the whipped cream evenly on top and finish with the last choux pastry base. Carefully remove the edge of the springform pan and spread the remaining whipped cream over the cake. Finally, spread the choux pastry pieces evenly over the top and dust with powdered sugar.