Karin’s Cake
24-32
200°C
15 min
40 min
Allergens
Dairy
Egg
Gluten
Tree nuts
Egg
Gluten
Tree nuts
Credit: Karin Hideblad
Sponge:
200g butter
4 eggs
4 dl (400 ml) sugar
6 dl (600 ml) flour
2 tsp baking powder
2 dl (200 ml) milk
Topping:
200g butter (fine quality)
2 dl (200 ml) icing sugar
3 ml vanilla powder
2 dl (200 ml) vanilla cream
Garnish:
300g almond paste
2 tbsp cacao
Stir butter and sugar until smooth. Add eggs, flour mixed with baking powder, and milk. Pour the batter in a large oven tray. Bake for about 15 minutes in 200º. Let Cool.
Stir butter, vanilla powder and icing sugar. Add the vanilla cream and mix well. Spread the butter-vanilla cream on the sponge cake. Great almond paste over the cake and powder with cacao.
Cake should be kept in the fridge to keep the butter cream fresh.
Karin’s Cake
