Cakes in form recipes

Gripsholm Cake

Chop flour, fat, sugar and eggs together, either by hand or by machine. Lay the dough on a floured table and work it evenly and fine with meltered hands. Add a little more flour if the dough feels loose. Roll 2/3 of the dough to a round cake bottom and place i

Frederiks tærte

Bring eggs and sugar in a bowl. Add the fried lemon lemon peel and whip it all for a light and airy mass. Bring baking soda and milk and stir around. Add cooled fat and stir it all for a smooth dough. Pour the dough into a greased and floured round shape or an

Freddys Girard's lemon pie

Mix flour and sugar and finely divided fat into the mixture. Add eggs and work the dough quickly together. Let the dough rest cold. Pour the juice out of the lemons and the orange. Whip egg, egg yolk, juice, cream and sugar to an airy mass. Squeeze the tenderl

French apricot pie

Sift flour and salt. Add the butter to the bites and knead it into the flour with your fingers - your hands are often too hot. Add the sugar. When the dough can be rolled out, it is ready. It may be put in the fridge, but then wrap in foil to keep moist. Wipe

Nice apple cake I

Begin preparing the filling. Bring the water to the boil with sugar, lemon peel and juice, as well as cinnamon stick. Peel the apples and remove the kernels. Cut the apples into both. Cook them barely in the sugar layer. Let them cool off. Say the law from. St

Flan Parisien

Divide the fat into pieces and put it in a kitchen machine. Add wheat flour, sugar and egg and drive it all to a smooth dough. Pour the dough and leave it cold for ½-1 hour. Roll the dough on a flour plate to a round plate, about 30 cm in diameter. Place it on

Nice summerpie with berries

Stir the egg and fat smoothly. Whip the whole white so it's easy to share. Stir the egg white and sugar in the dough and stir it smoothly. Add flour and stir the dough evenly. Leave the dough to cool cold for 1 hour. Roll or squeeze the dough into a pieform

Festive pie with apricots

Melt the fat, add sugar, flour and baking soda and mix it to a smooth dough. Squeeze the dough into a loose bottom shape, approximately 26 cm in diameter and press the edge firmly against the edge of the mold. Pre-cook it at 225 degrees on the middle shelf for