6,7 oz. butter or margarine
6,7 oz. sugar
3 eggs
3/4 teaspoon of baking powder
6,7 oz. flour
3 tablespoon of fat milk
For the tin:
1/2 tablespoons of butter
2 tablespoons of powdered rusks or corn flour
Filling:
Redcurrant jelly
for the glazing:
1 cup of flour sugar
2 –3 tablespoons of water
For the garnish:
1 cup of flour sugar
ca. 1/2 an egg white
red, yellow and green jelly
Whisk the butter and sugar white and add the eggs. add the mixed baking powder and flour alternately with the milk then pour the dough in a greased and powdered rusks or corn flour covered tin and bake in a medium hot oven.
Cut the cake in three layers when cold and spread redcurrant jelly between the layers and glaze the sides and top.
For the garnish mix the floor sugar and egg white to a smooth mix and decorate the cake as shown above. when the mix is completely hard fill red, yellow and green jelly in the squares on the top.
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