Sandcake (sandkage)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Danish | Cakes, Ceideburg 2, Danish | 1 | Servings |
INGREDIENTS
| 1 1/4 | c | Butter |
| 1 1/4 | c | Sugar |
| 3 | Eggs | |
| 1 | c | Flour |
| 1 | c | Potato flour |
| 3/16 | c | Rice flour |
| 1 | t | Vanilla extract |
INSTRUCTIONS
I was getting ready to ship off the Danish cookbook to Ted when I remembered that you had asked for a recipe for Danish pastry. Here's a gen-u-wine one, several variations and a short recipe for Sand Cake that got snagged with the Danish recipe. Mix the butter and sugar, add the eggs one at a time, and finally the sifted flour and vanilla extract. Bake in a moderate oven about 1 hour, or until golden brown. If baked only 45 min. the cake will be underdone but tastier. From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957. Posted by Stephen Ceideberg; May 13 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 4362
Calories From Fat: 2174
Total Fat: 247g
Cholesterol: 1168.1mg
Sodium: 340mg
Potassium: 2107.3mg
Carbohydrates: 502.7g
Fiber: 14.2g
Sugar: 257g
Protein: 47.3g