Kneaded layer cake
- From
- Edda
- Oven
- 200 °C200 °C (400 °F)
Ingredients
Cake
- 1 kg plain flour2¼ lb plain flour
- 300 g butter, softened11 oz butter, softened
- 300 g sugar11 oz sugar
- 1 can golden syrup, small tin (a small tin of light golden syrup such as Lyle's)
- 5 tsp ground cloves
- 1½ tsp bicarbonate of soda (baking soda)
- 5 tsp ground cinnamon
- 3 tsp ground ginger
- 3 tsp baking powder
- 1½ tsp ground aniseed
- 2½ heaped tbsp cocoa powder
- 3 eggs
Buttercream
- 375 g butter, softened13 oz butter, softened
- 1125 g icing sugar (powdered sugar)2½ lb icing sugar (powdered sugar)
- 2 eggs
- 6 tsp vanilla extract
Method
Cake
- Beat the butter, sugar and syrup together and beat in the eggs. Mix the dry ingredients together and knead them into the mixture until you have a smooth, firm dough.
- Wrap the dough in cling film and keep it in the fridge for at least 24 hours.
- Heat the oven to 200°C. Divide the dough into four and roll each piece out on baking paper into an even sheet the size of a baking tray.Heat the oven to 400 °F. Divide the dough into four and roll each piece out on baking paper into an even sheet the size of a baking tray.
- Bake each sheet at 200°C for about 10–12 minutes.Bake each sheet at 400 °F for about 10–12 minutes.
- Let the layers cool completely.
Buttercream
- Beat the softened butter and icing sugar together, add the eggs and vanilla and beat until light and smooth.
- Spread the buttercream between the layers and stack them. Wrap the cake and leave it in the fridge for a day before slicing.
As she wrote it
Hnoðuð lagkaka
(Edda)
1kg. hveiti — 300gr. smjör
300gr. sykur — 1 lítil dós sýróp
5 tsk. negull — 1 1/2 tsk. natron
5 tsk. kanill — 3 tsk. engifer
3 tsk. lyftiduft — 1 1/2 tsk. anís
2 1/2 kúf. mtsk. kakó — 3 egg.
Geyma minnst sólarhring í
ísskáp.
Baka ca. 10-12 min. 200°C.
(Skipt á 4plötur)
KRem:
375gr. smjör — 1,125gr. flórsykur
2 egg — 6 tsk. Vanilludropar