Pour all the flour into a bowl

Crumble the butter into the flour

Add the icing sugar and vanilla and collect the dough with the egg.

Wrap the dough in the fridge for about 1 hour.

Turn the oven on 175 degrees hot air.

Roll out the dough to a square.

Divide the dough into two and bake the 4 dough plates on a plate with baking paper at 175 degrees until golden - about 15 minutes.

Allow the cakes to cool completely on a baking charge.

Once the cakes have cooled down, lubricate the raspberry jam on one square and the glaze on the other - remember to decorate while the glaze is still wet.

Place the square with icing on top of it with jam.

Now cut out the cake to smaller slices.

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