Swedish, simple and quick biscuit cake. With a delicious, delicate vanilla sauce. If you use real vanilla (and only here I recommend it), the cake will have a very distinct vanilla flavor and aroma. Vanilla sauce gives the cake moisture, without it would be far too dry. Recommended with ice cream, fruit or whipped cream or ... no additives, just coffee :-). Thank you Małgosia for the recipe.
Ingredients for the dough:
3 eggs
180 g of fine sugar for baking
130 g of wheat flour
2 spoons of baking powder
100 ml of boiling water
All ingredients should be at room temperature. Mix the flour with baking powder, sift, put away.
Mix the eggs (whole) with sugar into a light, fluffy mass in the mixer bowl. Eggs should even triple their volume. Add the flour with the powder to the egg mass, mix gently with a spatula. Add boiling water, mix gently.
Form a 20 cm diameter baking parchment paper (very bottom). Pour the mass into the mold, align.
Bake at 175ºC for about 40 minutes, so-called dry stick. Dough cool in a slightly open oven. Then take it out on the counter, cool it down. Cut it lengthwise into 2 parts.
Vanilla sauce:
125 g butter
4 tablespoons of sugar with vanilla
100 ml of milk
All ingredients for the sauce boil in a pot. Cook for about 10 minutes (or slightly longer) until the sauce is slightly thickened. Cool the sauce in the fridge to make it more thick.
Place the bottom part of the dough on the paterze, pour out the sauce on it. Cover with the second part. Sprinkle with powder.
The dough can be served with whipped cream, fruit or ice cream.
Bon Appetit :-).