Confectionery cake
- From
- Dagný
- Oven
- 170 °C170 °C (350 °F)
Ingredients
Cake layers
- 100 g almonds, finely ground3½ oz almonds, finely ground
- 100 g hazelnuts, finely ground3½ oz hazelnuts, finely ground
- 50 g chocolate, finely ground2 oz chocolate, finely ground
- 2 tbsp plain flour
- 200 g sugar7 oz sugar
- 4 eggs
Filling and topping
- whipping cream, whipped
- about 100 g chocolate, meltedabout 3½ oz chocolate, melted
- 1–2 tbsp Palmín (solid coconut fat; use coconut oil) ('(rjómi)' after it probably means cream can be used instead.)
Method
Cake layers
- Heat the oven to 170°C. Grease two large round cake tins (about 24–26 cm) or line them with baking paper.Heat the oven to 350 °F. Grease two large round cake tins (about 9–10 in) or line them with baking paper.
- Grind the almonds, hazelnuts and chocolate finely and mix in the flour.
- Whisk the sugar and eggs together until thick and pale.
- Gently fold the nut mixture into the egg mixture.
- Divide the batter between the tins and bake two large layers at 170°C for about 20–25 minutes. Let them cool.Divide the batter between the tins and bake two large layers at 350 °F for about 20–25 minutes. Let them cool.
Filling and topping
- Sandwich the layers with whipped cream.
- Melt about 100 g chocolate with 1–2 tbsp Palmín (or cream) and spread it over the top of the cake.Melt about 3½ oz chocolate with 1–2 tbsp Palmín (or cream) and spread it over the top of the cake.
As she wrote it
Konfektkaka
(Dagný)
100gr. möndlur tt - 100gr. heslihnetur
50gr. súkkul. > Allt fínmalað.
2 msk. hveiti
200gr. sykur + 4 egg > þeytt vel saman
170°c, ca. 20-25 min. 2 stórir botnar.
þeytt. Rjómi á milli og br. súkkul.
ca. 100gr. + 1-2 msk. pálmín (Rjómi)
sett ofaná.