Danish Brown Cake – Brune Kager
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 d 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- Bring the butter with the sugar and syrup to a boil.
- Remove from heat, stir in the almonds, lemon peel and the remaining spices.
- Dissolve the potash in a little boiling water, stir into the syrup mixture and let it cool down.
- Sieve the flour over it and knead in.
- 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.
- Brush baking trays with butter or line with baking paper. Preheat the oven to 200 ° C.
- Cut the dough rolls evenly into thin slices. The thinner they are cut, the better they are.
- This is particularly easy with an electric slicer.
- Place the slices on a baking sheet with enough space between them and bake on the middle rack for 8-10 minutes.
- Then leave to cool on a wire rack.
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