Recipe Janhagel Roast Cake Delicious

Janhagel Roast Cake

Janhagel Roast Cake
Janhagel Roast Cake


  • Margarine 225 gr
  • Sugar flour150 gr
  • Egg 1 Pcs
  • Wheat flour375 gr, low protein
  • Egg yolk 2 eggs, for spread
  • Roasted canary 100 gr, chopped, for sprinkling
  • Crude Sugar 21 gr

How to make

  1. Pour sugar and margarine into the dough container and shake evenly for 2 minutes.
  2. Then add the ingredients mixture in the dough container with the chicken egg. Shake and stir again until evenly distributed.
  3. Next pour the flour that has been sifted smooth and stir evenly until smooth.
  4. After the janhagel cake batter is finished, then put dough on the pan with a flat shape. First give a margarine on the surface of the pan and baking paper as a base for the cake will not stick with a baking pan.
  5. Insert the janhagel baking pan into the oven and bake with temperature up to 140⁰C for 10 minutes and then Remove.
  6. Give a slice of baked janhagel cake with egg yolks and then fill with granulated sugar and chopped walnuts. After that, for the janhagel cake into a few pieces of the piece.
  7. Reseat the sliced ​​janhagel cake into the baking sheet and reinsert it into the oven and bake once again with temperature up to 140 ° C for 25 minutes. Remove and let cool.
  8. Store the janhagel cake in a jar with a cover for a treat on the coffee table.
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Author: Angie dreaht