Beat the eggs with
the sugar for 5 minutes. Add the flour, the cacao and chocolate and
stir carefully. Pour the batter into a greased cake tin and bake half
an hour at 180 degrees Celsius.
Allow the cake to cool down and cut it in three slices. Sprinkle each
slice with whisky. Spread some jam on the first and second slice and
distribute the cream over the jam. Keep some cream behind for decorating
the top side of the cake. Put the layers back on top of each other,
sprinkle the cake with icing sugar and decorate with the remaining cream.
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Mix flour, milk, yeast,
sugar, eggs and salt and beat for a few minutes. Cover the bowl with
a cloth and allow the batter to rise for one hour. Heat oil for deep
frying. Use a piping bag and pipe the batter in the oil in the form
of a bird's nest. Fry the nests until golden brown and sprinkle them
with icing sugar.
Tippaleipa are
served for "Vapu", the Finnish celebration on the First of
May. The
Finnish drink, eat and dance, probably because they are happy that
the long winter is finally over.
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