Sveskebradepandekage

Ingredients for Sveskebradepandekage

Instructions for Sveskebradepandekage

To prepare the Sveskebradepandekage recipe, please follow these instructions:

Chop the scallops and put them in a small bowl and pour the porridge over. Let the swings pull covered for approx. 1 hour.

Stir soft butter and sugar well together with a hand mixer until it becomes light and airy. Stir the eggs in one at a time and stir well between each egg.

Mix flour and baking soda together and turn it into the dough alternately with the milk.

Let the scallops dripping into a sieve over a bowl - save the port wine. Turn coarse walnut kernels and port wine into the dough. Bring the stuffed sauces in a bowl and sprinkle the potato flour over. Turn around so the flour is well spread. Mix the scallops in the dough.

Pour the dough into a greased baking pan approx. 23x33 cm. Put the cake in the middle of a cold oven, set to 175 degrees C. alm. Oven and bag for approx. 1 hour and 15 minutes.

Turn the oven off and allow the cake to stand by the heat for approx. 10 min. Cover if necessary. The surface of the cake with baking paper the last 10 minutes of baking time.

Server the cake cold.