London Stängle
“The cakes are like a long line of two-story houses. Though they are delicious as they are, perhaps you will be inspired to place them organically on a large platter as of they were Jørn Utzon´s yellow Kingo Houses which lie undulating and spread around the landscape. Essentially, the cakes are also simply as rectangular as bricks.”
Kingo Houses · Jørn Utzon · 1958 
Kingo Houses · Drew by Marianne Ibler
- 300g of flour
- 200g of butter
- 150g of sugar
- 1½ tbsp of baking powder
- 2 tbsp of vanilla
- 3 egg yolks
- 250g of ground walnuts or almonds
- 200g of suger
- 3 egg whites
- 200g of apricot jam
- Stir in the butter and sugar and mix well. Add the eggs, flour, vanilla and baking powder. Roll out the dough and put it in a greased baking tray.
- Bake the base for 15min. at 190 degrees until the surface is firm and slightly golden.
- Take the cake base and spread a thin layer of apricot jam on it.
- Next whip the egg whites while pouring in the sugar. Mix in the vanilla and nuts.
- Spread the filling on the cake. Put the cake in the oven again and bake for 15 min. until it is golden colored and the meringues have hardened.
- When the cake is cold, cut it into 2 x 4 cm long pieces.
- Tip: You can add ½ dl chopped raisins soaked in a little rum and milk to the filling.
