Kage med Smørcrème

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Kage med Smørcrème

Butter cream cake

  • Makes 1



  1. Beat the eggs and sugar together for 5 minutes.
  2. Add the flour, melted butter and the coffee extract, beating well with each addition.
  3. Pour into a small buttered square pan.
  4. Bake in a moderate oven (350°F) ½ hour.
  5. When done, invert the pan on a cake rack and let cool.
  6. When the cake is cold cut it into two layers.
  7. Spread one with the filling and put the layers together; spread the rest of the filling over the top.
  8. Press chopped almonds lightly around the edge of the cake.