Ingredients
- 4 pcs. Egg
- 170 gram Sugar
- 16 pcs. Tvebakker - Danish Cookies Gluten-Free
Instructions
- 1. Find a large bowl, a deciliter measure, a spatula, and an electric whisk.
- 2. Whisk eggs and sugar until it's white and creamy.
- 3. Preheat the oven to 180°C.
- 4. Crush the rusks into the egg mixture.
- 5. Gently fold until the cream and rusks are combined.
- 6. Pour the batter into a greased tart or springform pan.
- 7. Bake the cake for 35 minutes.
Notes
I typically use white chocolate in the batter, but other types can also be used. I also plan to try it with licorice or caramel at some point.
In my childhood, we always had it served with canned fruit and crème fraîche.
In my childhood, we always had it served with canned fruit and crème fraîche.