Bismarck-oak or King strain

Ingredients for Bismarck-oak or King strain

Instructions for Bismarck-oak or King strain

To prepare the Bismarck-oak or King strain recipe, please follow these instructions:

Sugar brødsdej: Eggs and sugar whisked into an airy mass. The flour sprinkled gently in, and immediately pour the dough in a baking pan, covered with butter buttered paper. (It's easiest to take a package of butter and planing thin slices of with ' cheese slicer method '. Entire paper must be covered, to butter cake are stuck in.) The cake is done when it is baked, a little light brown around the edges. Bake at 210 ° in ca. 6-8 my as soon as the cake is taken out, the powder on your partner with powdered sugar all over the place and flips out on another piece of wax paper. He then pulled the first piece of greaseproof paper and butter cream and rolled on pomaceous caution the cake together, while one gently hold it in the tracing paper. Rouladen is added now to cool on a wire rack on top along the folding, so the pressure from the paper can keep rouladen in form until it is completely cooled.

Butter cream: Sugar and water cooked to a layer that is poured over the along-whipped egg yolks, whipping under strong which continued until the cream has cooled. It softened butter, stir in the cream, only a little butter at a time. When the cream has cooled and supple, the steam melted chocolate is stirred in.

When rouladen has cooled, it will keep the form and you can then decorate them with rest of butter cream and decorate it with chocolate, so the cake illuderer a planed egestamme.

Tips:
A fine variant-not least in summer-is to replace butter cream and chocolate with fresh raspberry jam. It provides an easy and very tasty cake.