Recipes with Icing

Delicious tart pulp

All the ingredients kneaded well together into a uniform dough resting 10 minutes on a cold place. And then deploy them to a square piece on 30 x 40 cm. dejstykke rolled rolled up on The cake roll, so it will be easy to place on the greased plate. The do

Biscuit sandwiches

Crack the chocolate into smaller pieces and then put in a small, thick-bottomed saucepan. Add the butter and melt the mixture by even heat and stirring continuously for approx. 3 min. Came the mixture in a bowl and let it cool a little. Stir in eggs and sugar

Mother-in-law sponge cake

The fat is softened and stirred together with florsukkeret, and then add the egg yolks one at a time, mix in sifted flour which is vanillesukkeret. The stiftpiskede egg whites and small pieces of raw apples be turned in. Make the dough in a greased and flou

Raspberry tart 04

Flour and the other ingredients kneaded together into a uniform dough. The fat must not be softened but have its normal texture. 2/3 of dough rolled out in ½ cm. thickness and pricked all over with a fork. Dejstykket rolled up on a rolling pin or similar an

Prune cake 02

Fat and sugar is stirred together. The fat should be softened to a consistency like mayonnaise, and then add the eggs one at a time, and sherry or milk is added. Finally mix the flour in which bagepulveret is charged in, and it all touched to a uniform lot, pl

Class hour-cake

Ældt it all together and let it stir around for about 5 min and then put the dough up into a mold and take the cake in the oven. And then there's a delicious cake for the class or yourself:) Butter cream icing and water together: stir. And whip the soft but

Herregaardskage

Mass: egg whites beaten stiff. Icing and desiccated coconut is stirred in. Party fabric is softened and stirred well with sugar. Then stir the egg yolks in. Flour which is charged, as well as bagepulveret milk is added. Everything is stirred well. The do

Valnøddespicier

Wheat flour and the other ingredients kneaded together into a uniform dough. The fat must not be softened but have its normal texture. The finished dough into 3 equal pieces, which rolled out for sausages in ca. 3 cm. thickness, at which point the set to cool,