Stockholm Cakes
CookiesCook time: 0 min.
Servings: 50
Servings: 50
Ingredients for Stockholm Cakes
Finely chopped almonds or nuts | ||
Raspberry jam | ||
0.75 | dl | Sugar |
1 | Egg yolk | |
150 | g | Butter |
2 | tsp | Vanilla sugar |
3.5 | dl | Wheat flour |
Instructions for Stockholm Cakes
To prepare the Stockholm Cakes recipe, please follow these instructions:
Stir fat and sugar. Add egg yolk and vanilla sugar. Stir flour in the dough until it is smooth. Form the dough for 2 rolls, about 2½ cm in diameter and about 28 cm long. Roll the rolls into almonds or nuts. Let the rods rest in the refrigerator for ½-1 hour. Cut the rods into about 1 cm thick slices. Put them on plates with baking paper. Make a dug in the middle of each cake and put jam in. Bake the cakes in the middle of a 175 degree hot oven for about 14 minutes or until they are light golden. Let the cakes cool off on a grate. Store the cakes in a can of tightly closed lid or freeze them. Put the sandwiches between the layers so that the cakes do not stick together.
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