HINDBÆRSNITTER

Dream Cake / Drømmekage
July 20, 2018
Chocoloate autumn cake
October 20, 2018
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HINDBÆRSNITTER
Prep Time 15 min
Cook Time 20 min
Passive Time 30 min
Servings
slices
Ingredients
Filling
Icing
Prep Time 15 min
Cook Time 20 min
Passive Time 30 min
Servings
slices
Ingredients
Filling
Icing
Instructions
Crust
  1. Chop butter into smaller pieces and add to a mixing bowl. Add the remaining ingredients and knead the dough. Place in the fridge for 30 min.
  2. Divide the dough into two equal pieces. Roll out each piece into a rectangle, around 20x30cm. Transfer the dough onto a baking pan, lined with baking sheet. Bake 20-25 min. in 175°C.
Assembly
  1. Cut still warm crust plate lengthwise. Spread the raspberry marmalade on one half, and cover with another. Do the same with the second crust plate.
  2. Prepare the glaze (mix icing sugar with lemon juice) and cover the top crust. Cut cake into 5-6cm slices.
  3. You can sprinkle some freeze-dry raspberry or funfetti on top.
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