Zutaten:
Hinweis: Das Volumen des Bechers beträgt 250 ml
Für Teig:
120 g (1/2 Tasse) weiche Butter
Eine Prise Salz
100 g (1/2 Tasse) Zucker
3 Eigelb
240 g (1,5 Tassen) Mehl
16g (2 TL) Backpulver
90 g (6 EL) Milch
Backform 28×18 cm
Bei 180℃ (356℉) im vorgeheizten Ofen etwa 25 Minuten backen
Für Kirschmarmelade:
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