Easter cake
Ingredients
Pastry
3 dl plain flour
1/2 tsp baking powder
100 g butter or margarine
½ dl Dansukker Granulated Sugar
Filling
150 g almonds
75 g butter or margarine
3 eggs
1 ½ dl Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
To decorate
4 dl Dansukker Icing Sugar
Water
Yellow food colouring
Easter sweets
Instructions
Work together the ingredients for the pastry. Put the pastry in a plastic bag and refrigerate for 1 hour. Roll out the pastry and use it to line a springform tin measuring about 25 cm in diameter. Grind the almonds finely. Melt the butter or margarine. Beat the eggs and both types of sugar until fluffy. Mix in the almonds and fat. Pour the mixture into the pastry case. Bake at the centre of the oven at 175°C for approx. 20 minutes. Set aside to cool. Remove the cake from the tin. Mix the icing sugar, water and food colouring to make a smooth icing. Decorate with Easter sweets.
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