Siruplagkage

Name: Siruplagkage
Yield: 1 portion(s)
Ingredients: Bottoms; Juice of 1 lemon el 150 g. apricot jam; 1 tsp Baking soda; 1 tsp Cardamom; 1 dl Dark syrup; 1 tsp Vanilla sugar; 100 g Soft butter; 100 g Sifted powdered sugar; 125 g Sugar (about 1 1/2 dl); 175 g Butter or margarine; 2 Eggs; 2 dl Milk; 2 tsp Ground cinnamon; 225 g Wheat flour (about 3 3/4 dl)

Desserts (patisserie)

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Siruplagkage

		Bottoms
		Juice of 1 lemon el 150 g. apricot jam
1	tsp	Baking soda
1	tsp	Cardamom
1	dl	Dark syrup
1	tsp	Vanilla sugar
100	g	Soft butter
100	g	Sifted powdered sugar
125	g	Sugar (about 1 1/2 dl)
175	g	Butter or margarine
2		Eggs
2	dl	Milk
2	tsp	Ground cinnamon
225	g	Wheat flour (about 3 3/4 dl)

Instructions for Siruplagkage

To prepare the Siruplagkage recipe, please follow these instructions:

Polarimetric bottoms: beat the butter and sugar together until it crumbles. Come in and whip one egg well. Add the second egg and whisk until the mixture is light and airy. Invert syrup in. mix flour, baking powder, cardamom, cinnamon and vanilla sugar. Flip it (sprinkled through a sieve) into the butter mixture, alternating with milk. Divide the batter into a greased springform (ca. 22 cm in diameter). Bake the cake in the middle of the oven. Deck the evt. with baking paper after approx. 1/2 hour, so the cake doesn't get too dark. Gently crack the cooled cake in 3 bottoms.

The layers are added together with butter cream or jam and covered with icing.

Siruplagkage

Ingredients for Siruplagkage

Instructions for Siruplagkage

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