SAND CAKE
Sand cakes are typical fare at German Kaffeeklatsch (coffee with some friends at about 4 p.m.). I post this in answer to a request for Sand Cake. This is different from the classical one (a pound cake), where you cream the butter with sugar and eggs, then add flour. This should be more like a firm sponge cake, where you beat eggs with sugar first, then fold in flour and MELTED butter! -It is from one of my favourite cookbooks "Schwarzer, Horst et al.: Das ist Kochen, Germany, 1981". I haven't tried it yet, so if you do, let me know. :)
Provided by Inge 1505
Categories Breads
Time 1h30m
Yield 12 pieces, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: Recipe states to only grease and flour the bottom of the form, so that the cake will rise evenly and not only in the middle. You are supposed to loosen the sides with a thin sharp knife after baking, before removing the rim!
- Preheat oven to 375 F (190 C).
- Brush springform bottom with melted butter. Put in fridge until firm (2 min). Add flour and shake over sink until evenly dusted, shake out excess flour.
- Melt butter without browning. You will need it to be liquid, put barely warm.
- Mix flour and cornstarch.
- Put the eggs, sugar, salt and lemon zest in a large bowl and put this over a water bath (put bowl over a shallow pan filled with hot water, so eggs will get warm without curdling). Beat egg mixture on water bath until thick and heated to 97 F (36 C). Test temperature by bringing a drop of the mixture to your lower lip. It should feel neither hot nor cold (body temperature).
- Remove mixture from water bath and beat on low speed until cold again. (You could do this in a cold water bath to quicken the process).
- Sift flour/cornstarch over egg mixture.
- Pour barely warm butter over eggs/flour.
- With a rubber spatula fold flour and butter carefully but thoroughly into egg mixture.
- Fill batter in prepared form. Bake in the lower third of oven 30-40 minutes, until a wooden skewer inserted into the middle comes out clean, no crumbs attached.
- Remove from oven and let cool in form for 15 minutes. Loosen rim with a thin sharp knife and remove from the form. Let cool completely.
- Dust with powdered sugar and serve as is, or better, after at least 6 hours (to firm up), half horizontally and fill with any cake filling and top with a topping of your choice.
- NOTE: This batter can be baked in a 9x5 inch loaf pan or a bundt form as well, baking time will be longer though, so reduce heat to 350F (180 C).
PERFECT SAND CAKE
This recipe is the final result of all cake recipes I have ever tried and this is (in my opinion) the best recipe you could use for having a great cake. I consider this recipe is the basic mixture I use and then I use any of the variations I know to end up with a different cake each time. Note: Regarding the flour, I either use 3 cups of all-purpose flour or 2 cups all-purpose flour + 1 cup whole-wheat flour to have that grainy rustic texture of cake which I like, so it depends on your personal taste.
Provided by Huda salih
Categories Dessert
Time 1h10m
Yield 16 pieces
Number Of Ingredients 24
Steps:
- Put the oil in electric mixer bowl, put in sugar, beat the mixture until blended.
- Add the eggs one at a time, beating well after each addition.
- Mix yogurt with water.
- Add flour in thirds alternating with yogurt and water mixture.
- Add baking powder, baking soda and one of the variations mentioned above (or you can be creative and add whatever you like).
- Pour the cake mixture (the mixture shouldn't be thick, it is almost watery in consistency).
- In greased, floured cake pan (I prefer the one with the whole in the middle or a loaf pan for easy cutting).
- Put the cake in COLD oven, set the heat at 180°C, let the cake in the oven until a toothpick inserted in the center comes out clean, about 1 hour.
- Remove the cake from the oven,let it sit for about 10 minutes, remove from pan.
- Let the cake cool on wire rack (or I put the cake in plastic bag and close it while the cake in it so the outer surface of the cake won't be hard, it will be soft instead.
- Optional: You may sprinkle icing sugar on the face before cutting into pieces.
- Serve the cake with orange juice, coffee or hot tea.
Nutrition Facts : Calories 456.8, Fat 18.6, SaturatedFat 2.9, Cholesterol 67.1, Sodium 91.4, Carbohydrate 69.5, Fiber 3.5, Sugar 42.8, Protein 6.7
SAND KAGE
This is a basic Danish Sand Cake recipe. It's from the Danish Food Cook Book. Great with coffee. Also great for a big feast at midsommar or Christmas.
Provided by apelsinjuice
Categories Dessert
Time 1h25m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 6
Steps:
- Let the butter soften to room temperature.
- Separate the eggs and let them come to room temperature.
- Cream sugar and butter well.
- Add egg yolks one at a time, beat well in between.
- Add sifted flour and vanilla, keep on mixing well. You can use cornstarch if you can't find potato flour.
- Last, add the stiff beaten egg whites.
- Bake 50-60 minutes in a 350 degree F oven.
- This is one of the most used cakes on the Danish coffee table. Enjoy!
Nutrition Facts : Calories 257.5, Fat 15.4, SaturatedFat 9.2, Cholesterol 100, Sodium 123.7, Carbohydrate 26.3, Fiber 0.8, Sugar 10.5, Protein 3.9
DANISH EASTER CAKE (PAASKE KAGE)
This is an old recipe I have from my grandma' Johansen from Denmark. It is very light and a delicious Easter cake, it can be used as a Christmas cake as well, but as most yeast bread it taste best when it is still luke warm.
Provided by Scandigirl
Categories Breads
Time 1h45m
Yield 1-2 Cakes
Number Of Ingredients 14
Steps:
- Stir the yeast into the luke warm milk.
- Add sugar, egg, margarine in small bits.
- Add 3/4 of the flour.
- Work the dough with a wooden spoon, until it has combined.
- Then work the rest of the flour into the dough with the hands, but not more than just combined.
- Don't over work it.
- Let the dough rise with a small amount of flour dusting on top, cover with a clean dish-towel about 30 minutes in a normal kitchen temperature.
- Fill: Combine the butter, sugar, cinnamon, raisins, and candied fruit.
- Roll the dough out on the table to oblong.
- Use a light hand in the soft dough.
- Spread the fill onto the dough, but not quite to the edges.
- Fold over the ends so the fill doesn't run out.
- Fold over the short part, so you now have 3 layers.
- Set the cake to rise again with a thin dish-towel to cover for another 30 minutes.
- Then brush carefully with cold coffee, or an whisked together egg, and sprinkle with sugar (not the fine kind) and 1/4 cup slivered blanched almonds.
- Bake in the middle part of oven at 400 degrees F about 30 minutes.
- Note: The cake will rise quite a bit and becomes surprisingly large.
- You can actually easily make two cakes instead of one if you wish.
- You can freeze the one, then thaw and reheat in the oven when needed.
Nutrition Facts : Calories 3509, Fat 203.2, SaturatedFat 77.5, Cholesterol 416.8, Sodium 2039.9, Carbohydrate 388.3, Fiber 14.6, Sugar 162.6, Protein 46.2
SHERRY CAKE (OR SAND CAKE)
Lovely moist cake. Recipe came from my mother. Note: Better for keeping a few days, stored in an airtight tin.
Provided by Hilarye
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Cream together the margarine and sugar.
- Beat in three eggs one at a time.
- Fold in flour, ground almonds and ground rice.
- Add sherry.
- Put in a greased and lined 2lb (1 kg.) loaf tin or 7" (18 cm) cake tin.
- Bake in centre of oven, 315°F (160°C), gas mark nearly 3 for 1 1/4 to 1 1/2 hrs.
Nutrition Facts : Calories 3944.9, Fat 229.4, SaturatedFat 39.4, Cholesterol 634.5, Sodium 3073.3, Carbohydrate 421.7, Fiber 12.4, Sugar 231.4, Protein 48.8
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