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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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In a bowl, cream together butter and half of the sugar (60g). (Photo #1)
In another bowl, combine eggs and the rest of the sugar (60g) and beat until creamy and heavy.（Photo #2）
Add the egg mixture to the butter mixture and blend.
Fold in the sifted dry ingredients and blend well. (Photo #3)
Fill a kouglof mold with batter 4/5 full.(Photo #4)
Bake in a preheated oven at 180 °C (356 °F) for 50 minutes until golden.
Remove the cake from the mold while it is still hot. After cooling, sprinkle with confectioners’ sugar generously.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
one 16cm kouglof mold |
338kcal |
120 minutes |
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| butter |
100g |
| sugar |
120g |
| whole eggs |
150g |
| cake flour |
80g |
| almond powder |
50g |
| confectioners’ sugar |
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【Preparation】
- Allow butter to soften at room temperature.
- Sift together flour and almond powder.
- Butter*, then thinly flour* the mold. (*Have extra amount of butter and flour ready.)
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