Sandkage rand
Cakes in formCook time: 0 min.
Servings: 8 portion(s)
Servings: 8 portion(s)
Ingredients for Sandkage rand
| Roasted nut flakes | ||
| 0.25 | tsp | Salt |
| 1 | tsp | Baking soda |
| 100 | g | Plant margarine |
| 110 | g | Wheat flour |
| 125 | g | Sugar |
| 300 | g | Raspberry-currant jam-which can also be used raspberry or apricot jam |
| 4 | Eggs (room temperature) | |
| 50 | g | Potato flour |
Instructions for Sandkage rand
To prepare the Sandkage rand recipe, please follow these instructions:
Margarine, sugar and salt whipped white, and add the eggs one at a time. Wheat flour, potato flour and baking powder sifted and invert gently in the mass. The entire pour into a greased and meldrysset rim shape, ca. 22 cm in diameter. On top of cake lightly grease 100 g jam and bake on the Middle Groove at 180 ° c for approx. 40 min. the cooled cake sliced, lubricated with jam and put it back together again. Cake lubricated externally with jam and covered with roasted nut flakes.
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