Bedstefars Skaeg Kage

"Bedstefars skæg"

Grandfather's beard cake recipe:

125 g margarine/butter, soft
125 g / 150 ml sugar
4 ea. egg yolks
300 g / 500 ml flour
1 tsp. baking powder
150 ml milk

Beat together the soft margarine/butter and sugar until light and fluffy. Add the egg yolks, one at a time. Sift together flour and baking powder and measure out 150 ml of milk. Add to the margarine/sugar/egg yolk mixture, alternating about one tablespoon of flour with a dash of milk. Mix well in-between. Pour into a roasting pan (approx. 20 x 25 cm) and bake at 175 C, for about 15 minutes, or until the top of the cake is firm.

Topping:

100 ml apricot or raspberry or pick one jam
4 ea. egg whites
250 ml. sugar


Prepare the meringue while the cake is baking: Whip the egg whites until they form stiff peaks. Add half the sugar in small doses and mix well. Fold the rest of the sugar carefully into the mixture.

Remove the cake from the oven and add topping immediately: Spread the jam on top of the cake, and spread the meringue on top of the jam. Return the cake to the oven and continue to bake at 175 C, for about 20 minutes, or until the cake is baked through and the meringue is a golden colour. This cake freezes well.