Speltmels lagkage

Ingredients for Speltmels lagkage

Instructions for Speltmels lagkage

To prepare the Speltmels lagkage recipe, please follow these instructions:

KAGEBUND: Whip the whole egg well and whip sugar soon afterwards. The mass must be whipped until it is slightly foamy.

Melt butter and chocolate and whip it in the egg yolks.
Mix spelled flour and baking soda and gently turn it into the egg, alternately with the milk.
Bag puts the dough in a spring shape, which must be lubricated beforehand. Bagetid approx. 20 minutes at 180 degrees in a hot air oven (at the oven a little higher temperature. Check if the cake bottom is finished with a knitting needle or similar.
The cake bottom is cooled and divided into 2 bottles.

KAGECREME: The milk that can be mixed with cream (total 2½ dl) is boiled with vanilla. Meanwhile, eggs, sugar and eggs are stirred together. The boiling milk is dripped in the mass with stirring. The cream is poured back into the pan and given to a boil and allowed to cool.

COLLECTION AND PINE
The bottom layer cake bottom may be. Sprinkled with a little port wine. The cake cream is whipped through and

Lying on the cake. On top of this, the berries are placed before the top cake bed is placed on. The cake is decorated with icing, which is stirred together by juice and flour to a thick porridge (Hindbærsaften gives the glaze a nice red color).
Put the icing on and let the cake rest for the day after it is decorated with whipped cream.

tips:
The cake will be best if it stays together the day before, and it will be the best. However, the whipped cream must whipped and lay on just prior to serving.