Brown cake

Brown cake
Quantity Ingredient
125 g Sugar Beet Syrup
30 g Margarine
40 g Pigs lard
60 g Brown sugar
60 g Sugar
250 g Wheat Flour Type 405
0,5 tsp Ground cinnamon
0,25 tsp Ground cloves
0,5 tsp Cardamom
2 g Deer Horn Salt
2 g Potash

These biscuits are called brown cakes in Hamburg. Boil up sugar beet syrup, margarine, pork lard, brown sugar and white sugar in a pot while stirring. Remove from the stove. Mix wheat flour type 405, ground cinnamon, ground cloves and cardamom in a mixing bowl. Stir the salt and potash separately with 1 teaspoon of water each to avoid any chemical reaction. Stir one after the other into the sugar mass until it foams briefly. Knead the sugar mass with the flour to a tough dough. Form the dough by hand into a smooth ball. Wrap in foil. Press flat. Let cool for 30 minutes. Preheat oven to 180° C. Roll out dough in portions between two layers of foil 3 mm thin. Cut dough into rectangles 5 x 9 cm. Place brown cake on a baking tray covered with baking paper. The quantity is enough for 2 trays. Bake trays one after the other. Bake brown cake on the middle shelf for 10 minutes. Let the brown cake cool down on the baking tray.

Servings: 23, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
99 kcal
17 g
1 g
3 g

(C)opyright by Marions Kochbuch