Danish Brown Cake – Brune Kager

Summary

Ingredients

• 250 g butter
• 200 g suar
• 125 g beet syrup
• 75 g almond (s), peeled and finely chopped
• 75 g lemon peel, finely diced
• 0.5 teaspoon ½ clove (s), ground
• 2 teaspoons ground cinnamon
• 0.5 teaspoon ½ ginger, ground
• 7 g potash
• 500g flour
• 1 pinch (s) salt

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Instructions

1. Bring the butter with the sugar and syrup to a boil.
2. Remove from heat, stir in the almonds, lemon peel and the remaining spices.
3. Dissolve the potash in a little boiling water, stir into the syrup mixture and let it cool down.
4. Sieve the flour over it and knead in.
5. Shape the dough into two rolls, wrap in aluminum foil and leave to rest in the refrigerator for 24 hours, it doesn`t hurt any longer.
6. Brush baking trays with butter or line with baking paper. Preheat the oven to 200 ° C.
7. Cut the dough rolls evenly into thin slices. The thinner they are cut, the better they are.
8. This is particularly easy with an electric slicer.
9. Place the slices on a baking sheet with enough space between them and bake on the middle rack for 8-10 minutes.
10. Then leave to cool on a wire rack.