Ingredients, about 10 cakes:
100 g butter
1 tbsn wheat flour
2 medium eggs
2 tbsn icing sugar
2 tspn vanilla sugar
2 dl wheat flour
1 tspn baking powder
1/2 ml salt
Garnish: icing sugar
What to do: Melt the butter, allow to cool. Brush the cake tins with a little of the butter and sprinkle them with the small quantity of wheat flour.
Break the eggs into a bowl, whisk in the cooled butter. Sift in the icing sugar and the vanilla sugar, the large quantity of flour and the baking powder, add the salt and stir well.
Divide the mixture amongst the tins – the baked cakes will be nearly twice as big as the portions of mixture. Bake in the bottom half of a 200°C oven for 12 15 minutes, until light brown.
Turn the cakes out of the tins and allow to cool on a grid, with the shell pattern facing upwards. Just before the cakes are to be served, sift a little icing sugar over them.
They taste very good with butter, cream cheese and jam, just as with scones.
Year of birth 1974 Place of birth Krynica, Poland
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