ogether in large bowl: eggs, sugar, butter, pumpkin, applesauce, oats,
utter, vanilla extract and sugar together until pale and fluffy
hole lemons in boiling water for 1 hour.
Pre heat
ides (easier to remove the cake from the pan).
In
n 8 inch cake pan. Whisk the eggs, sugar, vanilla and a
knife inserted in the cake comes out clean. If a
rease a 10-inch round cake pan and sprinkle with flour
slowly add 1/2 cup sugar then stir in the egg
3cm (9 inch) round cake tin.
You'll also
br>Beat together butter, marzipan, sugar, vanilla extract, almond extract and
r>eggs,
oil and sugar.
Mix well.
Add
Grease a square cake tin by brushing it lightly
deep 8 inch round cake tin and line the base
Line and butter a springform of 20cm.
Melt butter and chocolate on low heat. Let cool a little bit while stirring. Add eggs, sugar and gran marnier (or cointreau). Mix cornstarch (or flour) with ground almonds and add. Pour mixture into springform. Stick blackberries into mixture. Bake in the middle of a 200\u00b0C oven for 20-25 minutes. THE CAKE SHOULD STILL BE MOIST. Remove cake and let cool.
Cool for several hours or best overnight.
Sprinkle with icing sugar and serve as it is or with whipped cream, sour cream or ice cream.
f the ingredients together except for the egg whites. and cocoa
inch round enameled pan for this cake, and it made a
owl on high for 2 minutes.
Add sugar, then eggs one
rease well a 22cm round cake tin and line the base
rease and flour a bundt cake pan and set aside.
Mix ingredients well.
Double the recipe for a 2 layer cake.