Recipes with Baking soda

Elderflower tart

Whip egg and sugar white and airy, about 5 min. Add flour and baking powder to the dough without lumps. Place baking paper in a frying pan 25 * 30 cm, pour the dough and spread it out. Bake at 250 degrees C. alm. Oven on the bottom groove for about 5 minute

Hindbærærte 02

Stir fat and sugar white and airy. Add the egg and stir strongly. Mix flour and baking soda. Stir this in the egg mixture. Brush a round shape, about 22 cm in diameter, with melted fat. Sprinkle with raspberries. Shake the mold so excess rasp sprinkles off. Wi

Heavenly pie

Grease a mold with loose bottom, about 2 l, and sprinkle it with rasp. Whip egg and sugar airy, mix flour and baking soda and stir in the dough. Melt the fat, let it cool and stir in the dough with the water. Pour the dough into the mold and bag it at 175 degr

Halmstad Pie

Bring the chocolate into pieces. Let it melt in a bowl over hot water. Stir fat and sugar white and airy, add egg pockets, one at a time, and the melted chocolate. Add flour, sift baking soda and stir. Butter a round shape about 22 cm in diameter and sprinkle

Gyldendal's raspberry cake

Stir the softened butter with sugar until it is light and smooth. Share the eggs, whites in a bowl. Stir the flowers in the dough one at a time. Stir well between each. Mix flour and baking soda together, seal it and stir it alternately with milk. Pour the dou

Frederiks tærte

Bring eggs and sugar in a bowl. Add the fried lemon lemon peel and whip it all for a light and airy mass. Bring baking soda and milk and stir around. Add cooled fat and stir it all for a smooth dough. Pour the dough into a greased and floured round shape or an

Festive pie with apricots

Melt the fat, add sugar, flour and baking soda and mix it to a smooth dough. Squeeze the dough into a loose bottom shape, approximately 26 cm in diameter and press the edge firmly against the edge of the mold. Pre-cook it at 225 degrees on the middle shelf for

Elses apple pie

The apples are placed at the bottom of a refractory dish (possibly sprinkle some sugar). The bread is spread over the dough and baked for about 25 minutes at 200 degrees in the middle of the oven. Serve warm with cream or cream fraiche.