Birch feather (Mohntorte)

Ingredients for Birch feather (Mohntorte)

Instructions for Birch feather (Mohntorte)

To prepare the Birch feather (Mohntorte) recipe, please follow these instructions:

Blue beans are finely ground in blenders in 2 - 3 portions until the grounded mass is greasy and does not formally formally. The grounded portions are scrapped into a small bowl. Butter is stirred very thoroughly (like in a stirrer) with creamy cream to fine creamy consistency. With continuous stirring add one egg yolk at a time until the mass is completely homogeneous. With stirring, add the finely ground birch, slightly torn lemon shale and finally stir the pinch egg whites carefully into the pulp. The mixture is poured into a round or oblong baking mold, first brushed with butter and sprinkled with finely ground rasp. Bake in the middle of the oven at 165 degrees for 3/4 to 1 hour, until dough is not deposited on a knitting needle stuck in the middle of the cake. The cake is allowed to cool completely before it is taken out. It will collapse and it is alright. Put the cake with the bottom on the dish and sprinkle it with flour on a sieve just before serving. It is cut into slices or pie triangles, depending on the shape used. Serving: Very suitable as a cake for coffee.