Recipes with Eggs

Sponge Cake II

The fat is softened and stir white and frothy with sugar. An egg yolk at a time, and stir or whipped irøres thoroughly between each egg yolk added. Then irøres the term flours and finally the whipped whites. Pour the dough in a greased form and bake a

Sponge Cake In

The fat is softened and stir white and frothy with sugar. An egg yolk at a time, and stir or whipped irøres thoroughly between each egg yolk added. Then irøres the term flours and finally the whipped whites. Pour the dough in a greased form and bake at abou

Sugar the rim of bread

The egg yolks and the sieved icing sugar is stirred white and frothy. Lemon, the Sift flour and the stiftpiskede whites are added at the end. Make the dough in a greased rim shape, sitting in a hot oven, where the heat immediately dimmed. Bake at low heat appr

Crumpet with apples

The margarine softened and stir white with the sugar. Add the egg yolks one at a time. Mix and pour into the flour and baking powder alternately with milk. Finally add the beaten egg whites. Pour into a small buttered form; covered with peeled tyndtskårne Appl

ASTA cake

Fat softened, stir white and frothy with sugar, after which it together beaten eggs are added. Tørdelene sieve and irøres skiftevi with milk. Then tilætte the vakede, dried raisins or currants, mixed with a little flour. The batter is poured into a murt form a

Lemon Cake In

Stir in butter and sugar light and airy. Add the eggs one at a time. Stir in the finely grated lemon peel in. Sift flour and baking powder together, and stir it into the batter. Got it in a greased springform, melstrøet and behind the cake in a preheated oven

Gallop Pretzel II

Tørdelene sieve, fat and break into pieces. Milk and eggs together whipped. Raisins scalded and dried. All mix to a smooth dough, shaped into a pretzel. Brushed, bestrøs with coarse sugar and bake immediately for about ½ hour. Instead of being shaped into a

Rugtvebakker

Tørdelene sieve. The fat and break into pieces. The egg together whipped and mixed in the batter along with the cold fluid. When everything is well kneaded, rolled dough into one or several sausages on 3-5 cm in diameter. These are cut again into uniform piece