Berlinerkrands A Norwegian Cake Recipe
Half a pound of butter washed in two waters and beaten to a cream, two
hard-boiled egg yolks mashed fine and stirred into two raw egg yolks,
four ounces of powdered sugar stirred into the eggs, then mix all with
the butter, add a pound of flour and a wineglass of brandy, mix well.
Roll under the hand and make into small jumble cakes or krunchens. Beat
the white of an egg, dip each cake into it and then roll in granulated
sugar, bake a delicate brown in a very slow oven fifteen or twenty
minutes. Grease the tins.
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