Danish cake recipe
Danish Cake recipe
Ingredients
| 200 g | butter |
| 250 g | sugar |
| 5 | eggs, separated |
| 250 g | flour |
| 1 tsp | baking powder |
| 200 g | raspberry jam |
| 1 dash(es) | lemon juice |
| 125 g | ground hazelnuts or almonds |
Instructions
In a bowl, whisk the soft butter with 125g sugar and whisk in by and by the egg yolks and 1 egg white.. Mix with the flour and baking powder and knead with an electric hand mixer until well combined.
Grease a spring form pan and line the pan with the pastry. Spread the cake base with the jam.
Whisk the remaining egg whites with a dash of lemon juice and a small pinch of salt until stiff. Gradually add the remaining sugar and whisk until the mixture is glossy. Fold in the ground hazelnuts or almonds. Spread the mixture evenly on top of the jam.
Place the baking tin in the centre rack of the oven and bake at 170°C (150°C fan on) for 25-30 minutes.
Allow to cool for about 10 minutes, then gently remove the cake from the baking tin.
Preparation time:
ca. 30 min
ca. 30 min
ca. 10 min
medium
n/a
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