Hash Sand Cake
Recommended amount of hash: 4g; makes 20 slices, 0.5g per slice
For a buttered ring shaped cake form with a 24 cm diameter, sprinkled with bread crumbs
8.75 oz | butter |
0.14 oz | hash |
0.7 oz | raw marzipan (optional) |
5.775 oz | cornstarch |
| 5 | eggs |
8.75 oz | sugar |
salt, scratched out seeds of one vanilla pod, | |
juice of one half a lemon | |
5.25 oz | sifted flour |
a small package of baking powder | |
butter and bread crumbs for the form | |
| 1-2 | small packages of chocolate icing, as preferred |
Heat up the butter. Warm the hash and crumble it into the butter. Let the butter cool until it has a solid but soft consistency. Add the marzipan and knead it until it is soft.
In a fireproof container, beat the eggs, sugar, and spices together over a small flame until it reaches about 50 degrees Celsius. Beat the mixture cold until it is thick.
Preheat the oven to 180 degrees Celsius.
Stir the egg mass and the flour alternately into the butter mixture. Fill the prepared cake form with the mixture.
Bake the cake for around 40 minutes on the middle rack of the preheated oven. Poke the cake with a toothpick to see if it is baked through.
Tip: If you cover the cake with chocolate icing, it stays fresh longer. Otherwise, sprinkle powdered sugar on top.
