3 cups (360 grams) cake flour, sifted
2 teaspoon baking powder
1/4 teapoon salt
1 can ( 1 1/2 cups) Bruun butter or any Danish butter
2 1/2 cups (500 grams) sugar
9 egg yolks
2 tablespoons water
2 tablesppons milk
9 egg whites
Orange Liqueur Syrup:
1/2 cup sugar
1/4 cup Cointreau
1/4 cup water
How to make Bruun Butter Cake:
Preheat oven to 325 deg Farenheit. Grease a 10 x 14 x 2- inch baking
pan and line with waxed paper.
Sift dry ingredients (except sugar) together. Cream butter. Add
2 cups of the sugar alternately with egg yolks, blanding well after
each addition. Fold in flour mixture alternately with water and
milk.
Beat egg whites until frothy. Add the remaining 1/2 cup sugar and
beat until stiff but not dry. Fold egg yolk mixture into egg white
mixture.
Spread evenly on prepared pan andbake for 30 - 40 minutes. Cool
on rack. Lift out cake, holding onto waxed paper. Serve as is or if
desired, brush with Orange Liquor Syrup. Serve with whipped cream
or vanilla ice cream with fruits.
How to make the Orange Liquor Syrup:
Dissolve sugar in water over low heat intil syrupy. Remove from
heat and add Cointreau.
Almond Meal Flour, 1 lb.