Hugrún's Recipes
ISEN

Cakes

Kollukaka

Oven
190–200 °C190–200 °C (375–400 °F)

Ingredients

Cake layers

  • 4 eggs
  • 1 cup sugar
  • 1½ cups almonds, chopped
  • 100 g chocolate, chopped3½ oz chocolate, chopped
  • 210 g dates, chopped7½ oz dates, chopped
  • ½ cup plain flour
  • 1 tsp baking powder

Assembly

  • sherry
  • double (heavy) cream, whipped
  • redcurrant jelly
  • chocolate shavings

Method

Cake layers

  1. Heat the oven to 190–200°C and grease two round cake tins, about 22–24 cm.Heat the oven to 375–400 °F and grease two round cake tins, about 9 in.
  2. Whisk the eggs and sugar together well.
  3. Mix the flour and baking powder with the chopped almonds, chocolate and dates, and fold gently into the egg mixture.
  4. Divide between the tins and bake at 190–200°C for about 25 minutes. Leave to cool.Divide between the tins and bake at 375–400 °F for about 25 minutes. Leave to cool.

Assembly

  1. It is good to moisten the layers with a little sherry.
  2. Sandwich the layers with redcurrant jelly and whipped cream.
  3. Spread cream over the top and pipe it up the sides.
  4. Scatter chocolate shavings over the top.

As she wrote it
Her page in the recipe book
Kollukaka
4 egg - 1 b. sykur > þeytt sm. 1 1/2 b. möndl. - 100 gr. súkkul. 210 gr. Döðlur - 1/2 b. hveiti 1 tsk. lyftiduft.
190-200°C. í ca. + 25 mín. Gott að bleyta í með Sherry. Rjómi settur á milli og rifsb.hlaup. Rjómi settur ofan á og sprautað upp hliðar. Súkkul. spænir stráð yfir.