Recipes with Baking soda

Bitter almond cake

Fat softened, stir white and frothy with sugar, and then add the egg yolks one at a time. The flour sifted together with bagepulveret and irøres alternating with the milk. Finally add the scalded, finely chopped almonds, the small-minded sukat and the stiftpis

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

American protein-rich cake

Stir in fat and sugar breezy in a bowl. Mix the flour, baking soda, salt and vanilla sugar and stir mixture into batter alternately with the milk. Grate the chocolate and chop the nuts into the dough. Beat the egg whites to the hard foam and turn them careful

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

Horn with baking soda

Tørdelene sieve. Fat friable herein, milk is added, and then all kneaded together. The dough is divided, and each half are deployed in a circular plate, cut into triangles, and these are rolled from the wide side toward the tip, krummes slightly, brushed with

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