Kristine Havnerkage

Ingredients for Kristine Havnerkage

Instructions for Kristine Havnerkage

To prepare the Kristine Havnerkage recipe, please follow these instructions:

Bottom: Apply sugar and salt to the egg white for at least one quarter. The egg whites should NOT be whipped.
Turn on the oven at 200 degrees. Butter a baking or spring form (20-22cm). If you use a spring shape, it is easiest if there is baking paper at the bottom and butter the sides.

Bring biscuits, vanilla sugar and baking soda into a freezer bag and crush the contents, for example, by rolling the bag contents with a cake roll.

Mix the remaining ingredients in the egg white mixture. Stir with a spoon - not a whip. The dough comes into the mold and baked approx. In 25 min.

Topping: Blend strawberries and thawed frozen strawberries and warm it to boiling point. Take the saucepan off the heat and come home blast that has been soaked in cold water in the mixture. Stir around and cool until it is lukewarm.
Whip the cream to the foam. Turn the cream into the strawberry mixture gradually. Pour the strawberry foam onto the cooled bottom. Set in a refrigerator for at least 4 hours. Decorating with berries.

The recipe was made in an attempt to get as close to the taste of the Lagekage house's delicious Christianshavn tart as possible :)