Copenhagen

 

Ingredients for the base:

Flour: 340 g.

Butter: 220 g. and a little extra for the pan

Cornflour: 6 tablespoons

Baking powder: 1/2 teaspoon

Sugar: 165 g.

Vanilla: 1 package (capsule)

Ingredients for the filling:

Eggs: 7 large

Sugar: 1 cup

Raw with paring and moderate grated almonds: 1 cup

Toast: 1 1/3 cup

Baking powder: 1 teaspoon

Cinnamon: 1 teaspoon

Clove: 1/2 teaspoon

Ginger powder: 1/2 teaspoon (optional)

Ingredients for the topping:

Crust: 6 sheets

Melted butter: 80 g.

Ingredients For the syrup:

Sugar: 3 cups

Water: 3 cups

Glucose: 1/2 cup

Lemon juice: 1 tablespoon

Instructions:

1. Preheat oven to 200 degrees. Butter a baking dish 30CH40 m..

2. Mix in a bowl the base materials, adding butter cut pieces. Rub the dough with your hands to become like psichoulakia. Spread evenly on the pan, the press and gently cook for 10 minutes. To remove and allow to cool off until you prepare the filling. Lowers the temperature of the oven at 165 degrees.

3. Beat eggs with sugar filling, frothy well. Mix all the other ingredients of the filling and add the eggs, stirring gently. Pour the filling into the pan and spread evenly.

4. Spread the filling over a sheet and grease it. Continue thus until all leaves. Butter and the last card and with a sharp knife, carve the leaves into strips and cut off what is left over of the pan.

5. Bake the cake at 165 degrees for 50-55 minutes, to brown the surface. Meanwhile, prepare the syrup, boil all the ingredients together for 5 minutes. Remove from heat and allow to cool off until cooked sweet.

6. Remove the cake from the oven and syrup with warm syrup. Leave to cool uncovered not to soften the sheet.