18 May 2013

baking: simple version of baby-ruth cake

Gunnar Sverrisson / Home and Delicious

I was flipping though my old recipes and felt the urge to bake this cake last weekend. It's a great recipe and so simple to make. And I was surprised that my daughters really liked it. It's soft but crunchy and a good idea for a picnic-cake.

3 egg whites
2 dl sugar
1 tsp baking powder
20 Ritz-crackers
100 g peanuts

50 g butter
50g chocolate
50 g powdered sugar
2 egg yolks

Preheat oven 200°C. Whisk together egg whites and sugar until light and fluffy. Put the crackers and peanuts in a food processor and process quite well, but your choice how much. Put into the whites, slowly, and blend very well. Put the mixture into 24 cm baking tin, lined with baking paper. Put in the oven and bake for 20-25 minutes, not too much please! Melt the butter and chocolate for the frosting. Cool a bit. Stir the yolks and sugar together until light and airy. Mix together and spread on the cake. Serve with afternoon tea or as a desert, with whipped cream or whatever.

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