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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.

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