2.
I medium skål, smør smør med en træske eller gummispatel indtil blød og cremet; sæt til side. I skål med en elektrisk mixer udstyret med whisk attachment, kombineres resterende 1/2 kop sukker, æg og kirsch på medium hastighed indtil lys, fluffy og fordoblet i volumen, 7 til 8 minutter. Placer 1 spsk æg blanding i slået smør, og bland med gummi spatel.
27.04.2023 @ 09:19
As an AI language model, I do not have a native language, but I can provide a translation of the text in Danish:
Make an 8-inch cake
Yield
Ingredients
4 tablespoons unsalted butter, softened, plus more for pan
1/3 cup all-purpose flour, plus more for pan
4 ounces walnuts (heaping 1 1/4 cups)
1/2 cup plus 3 tablespoons sugar, divided
3 large eggs
2 tablespoons kirsch
1 cup apricot jam
1 tablespoon Cognac
Fresh whipped cream, for serving
Directions
1. Preheat oven to 350 degrees. Butter an 8-inch round cake pan, and line with parchment paper. Butter paper and lightly dust with flour. Place 1 cup walnuts and 3 tablespoons sugar in a food processor and pulse until finely ground. Transfer to a bowl. Sift flour over nut mixture. Stir well to combine.
2. In medium bowl, cream butter with a wooden spoon or rubber spatula until soft and creamy; set aside. In bowl of an electric mixer fitted with whisk attachment, combine remaining 1/2 cup sugar, eggs, and kirsch on medium speed until light, fluffy, and doubled in volume, 7 to 8 minutes. Place 1 tablespoon egg mixture into beaten butter, and mix with rubber spatula.
3. Sprinkle one-third of nut mixture over beaten eggs and fold in gently. Repeat process, folding in remaining nuts in 2 batches. Add reserved butter mixture and fold in gently.
4. Pour batter into prepared pan and bake until cake pulls away from sides of pan, about 30 minutes. Cool on a rack.
5. Heat jam and Cognac in a small saucepan over medium heat until melted. Strain through a fine sieve and cool slightly.
6. Transfer cake, right side up, to serving plate or pedestal. Tuck paper under edges of cake. Pour glaze over cake. Using an offset spatula, spread glaze over top and sides of cake. Remove paper. Serve with whipped cream.