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.”

  • 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.

The Architects Meal

Get the tasty recipe with author Marianne Ibler's own handsketch from the new architectual cook book "The Architect's Meal" for FREE + the introduction to the book.


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