John Myers
Biscuit Cake
The perfect biscuit cake recipe with a picture and simple step-by-step instructions.
molding
- 200 g Raw cane sugar
- 4 Eggs
- 1 pinch Salt
- 2 tbsp Rum
- 1 Vanilla pod, the pulp
- 150 g Flour
- 150 g Strength
- 200 g Powdered sugar
- Lemon juice
- Mix the room temperature butter with the sugar until frothy. Then add the vanilla pulp, the pinch of salt and the rum and stir in and then stir in the eggs thoroughly – make sure that the sugar has completely dissolved. Mix the flour with the starch well and work it into the dough spoon by spoon.
- Preheat the oven to 150 degrees and butter a box cake tin and sprinkle with semolina. Now fill the dough into the cake tin and bake on the lowest rail for approx. 60 – 70 minutes (chopsticks test). Then cool the cake in the tin for about 15 minutes, then take it out of the tin and place it on a wire rack to let cool down completely.
- Make a thick icing from the powdered sugar and a little lemon juice, pour over the cake and decorate as you like.
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