Fine cake (basic recipe)

Fine cake (basic recipe)

• 20 discs

• 90 min

• Rating 8.2

• Cake

• Dutch

• Vegetarian


• 200 g soft butter

• 200 g white caster sugar

• 1 sachet of vanilla sugar

• 4 eggs

• 200 g flour


Preheat the oven to 160 °C. Grease a cake tin (28 cm) with oil and dust the walls with a little flour.

Put the butter in a bowl of sugar, vanilla sugar and a pinch of salt and beat with the hand blender for about 10 minutes until light, creamy. Beat the eggs one by one. Do not add a subsequent egg until the previous one has been fully incorporated. Then spit the flower through in parts.

Put the cake dough in the tin and bake the cake in the oven in about 1 hour and 15 minutes until tender. The cake is cooked like a satay stick, which they stick in until the middle comes out dry again.

Allow the cake to cool from the oven for about 5 minutes in the tin. Cut the sides loosely and remove the tin. Allow the cake to cool on a cake grill. Pack the cake in aluminum foil.

The cake will be tastier if you leave it wrapped in aluminum foil for a day.

Extra needed

Cake tin (28 cm), blender



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