Sand Kage Recipes

Steps:

• Let the butter soften to room temperature.
• Separate the eggs and let them come to room temperature.
• Cream sugar and butter well.
• Add egg yolks one at a time, beat well in between.
• Add sifted flour and vanilla, keep on mixing well. You can use cornstarch if you can't find potato flour.
• Last, add the stiff beaten egg whites.
• Bake 50-60 minutes in a 350 degree F oven.
• This is one of the most used cakes on the Danish coffee table. Enjoy!

Steps:

• Preheat the oven to 375°F. Prepare a 9-inch springform or round cake pan, greased and lined with baking parchment.
• In the bowl of a stand mixer, whisk the eggs, granulated sugar and vanilla sugar on a high speed for a few minutes, until white and light. Meanwhile, in a separate bowl, sift the flour and baking powder together.
• Carefully fold the flour into the egg mixture. Mix the milk with the melted butter in a jug/pitcher and carefully pour into the batter, folding it in until incorporated. Pour the batter into the prepared cake pan.
• Bake in the preheated oven for 35-40 minutes, or until almost done (try not to open the oven door for the first 20 minutes of the total baking time).
• To make the topping, put all the ingredients in a saucepan and gently melt together.
• Remove the cake from the oven and carefully spread the topping all over the cake. Return to the oven. Turn up the heat to 400°F and bake for a further 5 minutes.
• Leave cake to cool before eating, if you can (we are well aware it's hard to do that).

Steps:

• Cover a baking sheet with parchment paper or grease and flour it.
• Preheat oven to 350°F.
• In a large bowl, whisk the egg white until foamy; add the sugar, and beat until mixture holds soft peaks.
• Fold in the pulverized almonds, cornstarch, and almond extract.
• Spoon into 12 mounds evenly spaced on the prepared baking sheet, allowing plenty of space between them.
• Bake until top is dry and cakes are a creamy color, about 10 minutes.
• Remove from sheet and cool on rack.
• Melt 1/2 cup of the chocolate chips in a small bowl over hot water.
• Melt the butter in another pan.
• Whip the egg with the lemon rind, sugar, and vanilla until light and fluffy.
• Mix the COOLED chocolate and butter together and add the egg mixture.
• When this has thickened, spread it over the base of the cakes, allowing the mixture to set.
• Melt the remaining chocolate and pour over the firm chocolate layer.
• Decorate each cake with an almond.
• Makes 12 cakes.
• The Great Scandinavian Baking Book...-- Beatrice Ojakangas.