Rismelskage

Ingredients for Rismelskage

Instructions for Rismelskage

To prepare the Rismelskage recipe, please follow these instructions:

Touched dough:
Butter or margarine is stirred softly. The sugar is sprinkled in. The egg yolks are stirred in one at a time. Milk, rice flour, baking soda and vanilla are sifted together and stirred alternately with the milk. The pinch egg whites are turned in with light hand. The dough is filled in a greased 2 l sandcake form, which is put in a cold oven. Bagetid: approx. 1 hour and 10 minutes. At 175 gr.