Fancy confection cake
- From
- Dagný
- Oven
- 180 °C180 °C (350 °F)
Ingredients
Cake
- 100 g butter, softened3½ oz butter, softened
- 150 g sugar5½ oz sugar
- 4 eggs
- 50 g almonds, chopped (50 g almonds and 50 g hazelnuts)2 oz almonds, chopped (50 g almonds and 50 g hazelnuts)
- 50 g hazelnuts, chopped2 oz hazelnuts, chopped
- 120 g nougat (soft chocolate-hazelnut nougat (gianduja), not the white chewy kind)4 oz nougat (soft chocolate-hazelnut nougat (gianduja), not the white chewy kind)
- ½ dl double (heavy) cream3½ tbsp double (heavy) cream
- 75 g dates, chopped2½ oz dates, chopped
- 100 g plain flour3½ oz plain flour
- ¼ tsp baking powder
Topping
- 100 g chocolate3½ oz chocolate
- a little double (heavy) cream
- nuts, chopped
Method
Cake
- Cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.
- Melt the nougat into the cream over a low heat and mix it into the batter.
- Then fold in the dry ingredients: flour, baking powder, chopped nuts and dates.
- Spread the batter in a greased round cake tin.
- Bake at 180°C for about 35–45 minutes on the bottom shelf of the oven.Bake at 350 °F for about 35–45 minutes on the bottom shelf of the oven.
Topping
- Melt 100 g chocolate with a little cream.Melt 3½ oz chocolate with a little cream.
- Spread it over the cake and scatter chopped nuts on top.
Notes
- Serve with whipped cream.
As she wrote it
Fín konfektkaka
(Dagný)
100 gr. smjör - 150 gr. sykur
4 egg - 50/50 gr. möndlur/heslihnetur
120 gr. nougat - 1/2 dl. Rjómi
75 gr. döðlur - 100 gr. hveiti
1/4 tsk. lyftiduft.
Smjör + sykur -> egg. Rjómi + nougat
br. saman. síðan þurrefnið. Sett
í Ø form.
180°C í ca. 35-45 mín. neðsta rim.
Bræða 100 gr. súkkul. + smá Rjóma
Sett yfir kökuna + sax. hnetur.
borið fram m/þeyttum Rjóma