SPORTSKAGE from La Glass

Ingredients for SPORTSKAGE from La Glass

Instructions for SPORTSKAGE from La Glass

To prepare the SPORTSKAGE from La Glass recipe, please follow these instructions:

Bottom: Marcipan is crumbled and whipped with sugar and egg white. Lubricate in dinner plate size circle on baking paper and baked for approx. 30 minutes at 180 degrees C. alm. oven. Cool.

Sports Cream: Nuts are shaken on dry hot brow until golden. Put directly on the towel and the skull is resilient by massaging them in the fabric. The sugar is melted into caramel, the nuts are added and turned in. The pulp is poured onto baking paper and cooled. Chopped very fine with large heavy knife and turn into 8 dl cream whipped to foam.

Assigned to the macaroons in large quantities!

Water baking: Water and butter boil until butter is melted. Mel is whipped and the mass is shaken for a couple of minutes under stirring. Cool slightly before the eggs are whipped in. The dough is put into small 2-crown large cakes on baking paper and baked at 190 degrees for approx. 20 minutes. Do not open the oven door during baking as the cakes collapse.

When the water trays are completely cold, gently sprinkle them on top of 200 grams of sugar melted to caramel.

The almond bottom with the sports creme is now covered with 4 dl cream whipped to foam and the glazed water trays are put individually into the cream so the cake looks like a football. A total calorie bomb that tastes heavenly !!!