1. To Make Base (Boden): 2. Thoroughly grease a 10 to 11 inch (25 to 28 cm) boden tin. Preheat oven to 350 degrees F. 3. In a large bowl beat together butter and sugar til white and creamy; add egg and beat til mixed in thoroughly. 4. Sift together flour and baking powder and fold into the butter mixture, adding milk til it holds together in a ball. 5. Press dough into a well greased boden torte pan (wet your hands with a little water to keep the dough from sticking to your hands). 6. Bake at 350 for 15-20 minutes or until lightly golden. 7. Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate. 8. Filling: 9. If desired, spread a thin layer of custard (or vanilla pudding or pastry cream) evenly over the cooled boden. 10. Fill with a variety of fruit and whipped cream. Use any variety you like or simply canned peach slices or fresh strawberries. 11. Glaze: 12. For a simple glaze, melt a little apple jelly or strawberry jam and pour over the fruit. 13. -Or- take 1/2 cup of the fruit syrup. Cook it over high heat with 1 Tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear, and the raw cornstarch flavor disappears (approximately 2 minutes). Drizzle evenly over the fruit. 14. Chill until ready to serve. This cake is best served within 24 hours. 15. Serve with a dollop of fresh whipped cream and you have a lovely little dessert. Quick and easy. ---------------------------------------------------------------------------
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