Brown layer cake
- From
- Vallý
- Oven
- 200 °C200 °C (400 °F)
Ingredients
Cake
- 250 g butter, softened9 oz butter, softened
- 250 g sugar9 oz sugar
- 1 can golden syrup, small tin (a small tin of light golden syrup such as Lyle's)
- 3 eggs
- 3 dl súrmjólk (Icelandic soured milk; use buttermilk)1¼ cups súrmjólk (Icelandic soured milk; use buttermilk)
- 2 tsp bicarbonate of soda (baking soda)
- 1 tsp ground cloves
- 1 tsp ground aniseed
- 1½ tsp ground cinnamon
- 2 tbsp cocoa powder
- 750 g plain flour1¾ lb plain flour
Buttercream
- 250 g butter, softened9 oz butter, softened
- 4 tsp vanilla extract
- 500 g icing sugar (powdered sugar)1 lb icing sugar (powdered sugar)
- 3 egg yolks
Method
Cake
- Heat the oven to 200°C. Line 4 baking trays with baking paper (or bake in batches).Heat the oven to 400 °F. Line 4 baking trays with baking paper (or bake in batches).
- Beat the butter and sugar until light and fluffy. Beat in the syrup, then the eggs one at a time.
- Mix the flour, bicarbonate of soda, cloves, aniseed, cinnamon and cocoa together and add them to the mixture alternately with the súrmjólk.
- Divide the batter evenly between the four trays and spread it into thin, even rectangles.
- Bake at 200°C for about 12 minutes on the second-lowest shelf.Bake at 400 °F for about 12 minutes on the second-lowest shelf.
- Let the layers cool completely.
Buttercream
- Beat the softened butter and icing sugar until light and fluffy. Beat in the egg yolks and vanilla.
- Spread the buttercream between the layers and stack them. Wrap the cake and keep it in the fridge overnight before slicing.
As she wrote it
Brún lagkaka
(Vallý)
250gr. smjör — 250gr. sykur
1lítil dós sýróp — 3 egg
3 dl. súrmjólk — 2tsk. natron
+1tsk. negull — +1tsk. anís
1 1/2 tsk. kanill — 2msk. kakó
750gr. hveiti.
Sett á 4plötur. 200°c, ca. 12min.
á næst neðstu Rim.
KRem!
250gr. smjör — 4tsk. VanilludR
500gr. flórsykur — 3eggjarauður