Sandcake (sandkage)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Butter |
| 1¼ | cup | Sugar |
| 3 | Eggs | |
| 1 | cup | Flour |
| 1 | cup | Potato flour |
| 3/16 | cup | Rice flour |
| 1 | teaspoon | Vanilla extract |
Directions
I was getting ready to ship off the Danish cookbook to Ted when I remembered that you had asked for a recipe for Danish pastry. Here's a gen-u-wine one, several variations and a short recipe for Sand Cake that got snagged with the Danish recipe.
Mix the butter and sugar, add the eggs one at a time, and finally the sifted flour and vanilla extract. Bake in a moderate oven about 1 hour, or until golden brown. If baked only 45 min. the cake will be underdone but tastier.
From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957.
Posted by Stephen Ceideberg; May 13 1993.