Saturday, December 31, 2011

Mor Monsen cake









This is a very rich cake that keeps well in a tight box or in the freezer. It is made at Christmas time as that was the time of the year when you would want to splurge on the good stuff.

You will need a metric scale for this and I do recommend the one at the bottom of this post.

  • 300 grams Butter or Margarine
  • 300 grams Sugar
  • 8 eggs
  • 300 grams All Purpose Flour
  • 1 tsp Baking Powder
  • Zest of 1 Lemon
  • 100 grams Currants
  • 50 grams Pearl Sugar (Swedish décor Sugar)

Cream butter and sugar together. Divide the yokes and egg whites and mix the yokes into the butter cream. Mix in the flour, baking powder and zest.


Whip the egg whites till stiff peaks form and gently cut it into the rest of the batter.


Put Parchment paper into a pan about 10 by 20 inches big and pour the batter in.

Sprinkle with currants and pearl sugar. IMG_9672

Bake sat 350 degrees Fahrenheit for about 30 minutes till it’s golden brown on top.

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