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Danish sponge cake
4 dl wheat flour
3 dl sugar
1
/
2
tsp. baking powder
250 g butter
4 eggs
1
1
/
2
litre rectangular tin
greaseproof paper
1. Put all the ingredients in a bowl and mix with a hand-held mixer
for 2-3 min. A food processor can be used instead.
2. Pour the dough into a rectangular tin of glass lined with grease-
proof paper.
3. Place the cake on the low grill and bake the cake on combination
at 220°C (430° F) + 100 Watt microwave for 30 min.
Danish marble cake: add 2 tbsp. of cocoa powder to half the dough.
Pour the two portions of dough into the square tin of glass and stir
with a fork to create a pattern.
Hot Danish wheat muffins 12 muffins
500 g wheat flour
2 tbsp. sugar
1 tsp. salt
100 g butter
25 g yeast
3 dl lukewarm water
1. Mix flour, sugar, and salt in a glass bowl.
2. Cut the butter into small pieces and mix it into the mixture.
3. Mix the yeast and half of the water to a smooth mixture. Add the
rest of the water and pour it into the bowl.
4. Mix the dough well.
5. Knead well until the dough is smooth and elastic.
* Leave the dough to rise in the microwave oven.
* Put the dough in the oven.
* Microwave at 1000 Watt for 20 seconds
1. Divide the dough into 12 balls. Fit the buns side by side in a small
square tin (22 x 31 cm) lined with greaseproof paper. It is
important that the balls are fitted closely so that they get the
correct square shape.
2. Remove the glass turntable and the rotating ring from the oven.
3. Place the square tin on the high grill in the oven.
4. Allow to prove for 10 min.
5. Bake the muffins on convection 200°C (390° F) for 30 minutes.
6. Leave to cool on a rack.
When the muffins are cold, they are cut in two and toasted with the
cut side up for approx. 10 minutes, on convection + grill, until they
are golden and crispy.
