| 摘要 |
Nut cake is in three tiers, of dias 20cm, 18cm and 16cm respectively, the depth being 2.5 cm in each case. The cake tin is first partly filled with a mixt contg 1kg flour; 500g sugar; 8 eggs; 250 g butter and 5g salt. It is then filled to three quarters of its height with a paste contg 1kg nuts; 1kg sugar; 250 g butter and 300g milk. The cake is then cooked at 200 deg C. It is then coated with coffee butter cream and topped with coffee royal icing. It is decorated with the name of the cake, the name of the inventor and his place of origin. |
