Recipes with Henkogte cherry
Bring the cherries in a sieve for draining. Save the juice to the cake.
Stir the softened butter lightly and airy with sugar. Stir the eggs at one time. Mix flour with baking soda and cocoa and seal it into the egg yolks.
Pour 3/4 dl cherry juice. Half t
Heat oven up to 225 °.
Butter 3 pieces of baking paper with fat and spray them with water. Thaw the dough and roll it out on a lightly floured board. Cut the 3 round bottoms out (ca. 20 cm.). Place the bottoms on Neapolitan bagepapieret and behind each bott
Bring cherries and 1/2 dl. water to the boiling point. Udrør corn flour flour in the rest of the water. Stir smooth no in the sauce. Cook the sauce for approx. 1 minute – and the sauce is ready to be served warm together with e.g. rice a la mande.
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