Try this delicious cake recipe:
For the kneaded dough, mix wheat flour with the baking powder and sift into a wide bowl. Add sugar, vanilla sugar, egg and light butter and work well with a mixer with dough hook at the beginning on lowest, then on highest speed, then knead on the tabletop to a smooth dough. Roll out the dough on a greased baking tray, prick a few times with a fork and bake in an oven heated to 200-225 degrees for 10 minutes.
For the sponge, beat the light butter with a mixer fitted with a whisk at the highest speed for about 1/2 minute until smooth, then gradually add the vanilla sugar, salt, sugar and lemon zest. Gradually fold in the eggs, each egg about 1/2 minute. Combine wheat flour with cornstarch and baking powder, sift, and beat in by tablespoonfuls on medium speed. Fold in almond kernels on medium speed.
Spread jam on the pre-baked kneaded dough base, spread the sponge evenly on top, smooth it out and bake in the oven heated to 175-200 degrees for about 25 minutes.
Cool the cake a little, brush with melted butter, sprinkle with sugar and, if you like, stir the cooking chocolate in a small saucepan in a hot water bath until smooth and sprinkle it on the cooled pastry.