Ingredients for Sm Fldekager Small Cream Cakes Danish
- Heavy Cream
- 2 large eggs
- ¾ cup granulated sugar
- 1 ½ cups all-purpose flour
- Cardamom
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How to Make Sm Fldekager Small Cream Cakes Danish
- Preheat oven to 175°C (350°F).
- Grease and lightly flour a 12-cup muffin tin.
- In a large bowl, whip 1 cup heavy cream until stiff peaks form. Set aside.
- In a separate bowl, beat 2 large eggs with ¾ cup granulated sugar until light and fluffy.
- In a separate bowl, sift together 1 ½ cups all-purpose flour and 1 teaspoon ground cardamom. Gradually add to the egg mixture, mixing until just combined.
- Gently fold in the whipped cream until just incorporated. Do not overmix.
- Fill each muffin cup about halfway full.
- Bake for 10-12 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- Frost with your favorite frosting (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
26g
Fat
48g
Carbs
4g