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2 eggs
150 ml. sugar
1 tsp. baking powder
200 ml. flour
2 tbsp. cream
100-125 ml. melted (cooled) butter
Icing:
100 ml. slivered almonds
2 tbsp. butter
75 ml. sugar
1 tbsp. flour
1 tbsp. milk or cream
Make the icing while baking the cake.
In a small pot melt the butter and add other ingredients and let it come to a boil.
Grease and flour a springform pan (1 1/4 L).
Whip eggs and sugar well. Add mixed flour and baking powder.
Add cream and cooled butter. Mix thoroughly.
Pour mixture in pan and bake at 350F for about 30 minutes or until cake is lightly colored but not done, remove from oven and spread the icing on top and bake another 15 to 20 minutes or until golden brown. Let it cool and carefully remove from pan. This can be baked in small fin forms, but then double the icing and reduce the baking time.
150 ml. sugar
1 tsp. baking powder
200 ml. flour
2 tbsp. cream
100-125 ml. melted (cooled) butter
Icing:
100 ml. slivered almonds
2 tbsp. butter
75 ml. sugar
1 tbsp. flour
1 tbsp. milk or cream
Make the icing while baking the cake.
In a small pot melt the butter and add other ingredients and let it come to a boil.
Grease and flour a springform pan (1 1/4 L).
Whip eggs and sugar well. Add mixed flour and baking powder.
Add cream and cooled butter. Mix thoroughly.
Pour mixture in pan and bake at 350F for about 30 minutes or until cake is lightly colored but not done, remove from oven and spread the icing on top and bake another 15 to 20 minutes or until golden brown. Let it cool and carefully remove from pan. This can be baked in small fin forms, but then double the icing and reduce the baking time.
