Great butter cake (gærdejs version)

Ingredients for Great butter cake (gærdejs version)

Instructions for Great butter cake (gærdejs version)

To prepare the Great butter cake (gærdejs version) recipe, please follow these instructions:

The dough is kneaded and set to withdraw about 30 minutes.

Cream: Egg, sugar and flour, beat well together. Milk and vanillemarv/-sugar brought to the boil. Milk, beat in egg mixture. The cream is given a rehash under still whipping. Fill cold water in the kitchen sink, and style pot with cream in it to cool-like under the lid, so that there is no formed skins.

Remonce: the soft butter stir well with powdered sugar and syrup.

Beat the dough down, and divide it into two parts. One part rolled out and placed in the bottom of a small roasting pan. Half of remoncen ironed on, the cream is added on, and finally sprinkled raisins. The second half also rolled out, and the rest of remoncen ironed on. Dough sheet rolled along like a roulade, cut into 1 cm thick slices and placed as snails on the dough in bottom of roasting pan. After raising approximately 30 minutes.

The cake gently brushed with beaten egg, and bake about 20 minutes at 200 degrees c. alm. oven. While the cake is still lukewarm, glaseres it with a glaze of powdered sugar and boiling water.