My grandmother’s favorite cake, and one of those that my mother likes to make. Most importantly, you don’t have to rush to eat it because it stays fresh for a long time.
A shortbread cake with lots of nuts and dried fruit that you will love.
- 500 g of flour
- 250 g of butter or margarine
- 6 eggs
- 30 grams of powdered sugar
- 1 packet of vanilla sugar
- 1 packet of baking powder
- 50 dag of dried fruit – nuts, raisins, orange peel, dried fruit
- 1 tablespoon of cocoa
Prepare a baking tray measuring approx. 35x24cm.
Knead the flour with baking powder, 6 egg yolks and butter or margarine. (older recipes mainly used margarine). Divide the dough into three parts. Add cocoa to one and knead.
Place them all in the freezer for at least 30 minutes.
Grate one part of the white dough on a thick grater onto a baking sheet and spread it over the entire baking tray.
Grate the dark part similarly on the spawn and spread it on the previous dough.
Beat the egg whites with a pinch of salt, add powdered sugar and vanilla sugar. Finally, mix in the egg whites. Put the whole thing on the plate.
Then grate the rest of the dough onto the foam.
Bake at 170 degrees C for about 50 minutes, top – bottom, until golden brown.
Sprinkle the top with powdered sugar or decorate with chocolate glaze.
Enjoy your meal!