Othellolagkage Marizaz

Ingredients for Othellolagkage Marizaz

Instructions for Othellolagkage Marizaz

To prepare the Othellolagkage Marizaz recipe, please follow these instructions:

Lens bottom:
All the ingredients are poured into a bowl and kneaded with your fingers. (NB: This dough must not be too much for otherwise it will be cool!) The dough is rolled for approx. 4mm thickness. Bake in a greased spring form at 180 degrees for 10-15 minutes. So it just gets golden edges.

Macro bottom:
Nutmeg and flour. Whip with cane sugar and turn into the nut mixture. Distribute the dough with a spray bag (in a greased and floured) spring form, for approx. 1 cm thick layer. Bake for 20-30 min. On 200 degree hot air oven and cool on a bakery.

Lagkage bund: (OBS! Eggs must be tempered as it gives more volume) Eggs, sugar and vanilla sugar are served in a bowl and whipped with hand muffs for approx. 5 minutes. Wheat flour, potato flour and baking soda are mixed in a bowl separately. The flour mixture is sifted (in order to avoid lumps) into the egg mass and turned in with a scraper (Remember, you should be careful! Because you will not ultimately turn the air out of the egg mass, then the layer of cake will not be soft and nice. ) Bring baking paper In a sprinform, pour 125g of the layer of cake into the spring shape. Bake at 200 degrees In a preheated oven for approx. 12-15 min to the edge is golden. (Remember to keep an eye! And check the bottom to check if it's done)

Raspberry Mass:
Raspberries are heated in a saucepan and cooked to a more flavor-concentrated mass with the sugar. Put on the fridge.

Cream Creme:
Place the house blister for 5-10 minutes. In cold water. Press water from. Bring the house blend into the hot cream and let it melt while stirring. Put the cream to cool until it is half-stiff. Whip the whipped cream and turn it into the cream.
Custard:
2 tablespoons of sugar 1 tablespoon corn starch or wheat flour 2½ dl. Milk 1 teaspoon vanilla sugar or grains from ½ vanilla sticks 2.5 dl milk Whip egg, sugar, wheat flour / corn starch and vanilla sugar together in a saucepan. Whip the milk in and warm the cream gently, stirring constantly. The cream is cooked well and cooled. (Tip! You can let the vanilla pole boil in the cream, as it also delivers plenty of good taste, nevertheless, remember to fish it again before the cream is left to cool!)

The collection of the cake: 1 Linsebund
1 Macro base
1 Lagkagebund
Cream Cream
raspberry Mass
Powdered sugar
Kacao
A little hot water
Marzipan
Remember! To cut the joints to fit together.

Lindsbunden is put on a dish. A good layer of raspberry is smeared on the top. Then butter a good layer of cream cream on. About 2/3 cream Cream On top of the macaroni, the remaining cream cream is lubricated and a layer of whipped cream, about 1½ cm. Then end with Lagkagebunden.
The edge of the cake is buttered with whipped cream, so the marcipan edge is easier to hold in place and paste to the cake.
Sprinkle a large portion of cocoa glaze, of flour, cocoa and hot water. The cocoa glasses are lubricated on top of the layer of cake. Let the glaze slide out and lay well.

The cake is decorated:
A good large piece of marcipan is rolled out into a plate that is slightly higher than the cake and is so long that it can reach all the way around the cake. Flow skum comes in a spray bag and a decorative edge can be made. Use a bullet You can try to make marcipan roses with green leaves and lay on (as applied to my cake if you're fingernaem.) Otherwise, you can also spice it up with some fresh raspberries, strawberries and chocolate chips as decorations.