| This is my husband´s favorite shortcake. In winter frozen berries work fine. They do not even need to be defrosted. Cake pans come in a wide range of sizes, from a round cake pan, to a loaf pan, to a rectangular pan, to a ..... I have tried them all for this recipe of shortcake. Once, or perhaps twice, I divided batter and poured it into two loaf pans.The choice is yours! Therefore I do not mention the baking time.The batter will bake much more quickly in a large, wide oven baking pan. Check yourself for doneness by inserting a wooden skewer in to the centre of the cake. When no batter sticks on the skewer, the cake is ready.INGREDIENTS:* 75 g butter* 1 ½ dl (150 ml) milk* 3 eggs* 3 dl (300 ml) sugar* 2 teaspoons vanilla sugar* 4 ½ dl (450 ml) wheat flour* 1 ½ teaspoon baking powder* 1-3 dl (100-300 ml) raspberries or red current berriesMETHOD:Preheat oven to 175 degrees C (about 350 F).Butter an ovenproof cake pan (any size will do),Cover sides with breadcrumbs.Melt butter, pour i... |
