🎅 Hjortetakk ❤
(here are listed 2 recipes, the 2nd one under this one)
❤ 4 eggs
❤ 250 g sugar
❤ 125 g Dairy Butter
❤ ½ dl cognac
❤ 1 teaspoon horn salt (hornsalt in english??)
❤ 1 teaspoon ground cardamom
❤ 600 g wheat flour
❤ 1 kg lard
❤ Here's how to do it
❤ 1 Whisk egg mixture of eggs and sugar.
Melt the butter and cool slightly, mix in the egg mixture. Add cognac and cardamom.
Stir horn salt into half of the flour and stir the mixture into the egg mixture.
Leave the dough cold and covered until the next day.
❤ 2 Use the rest of the flour for baking. Work with a little dough at a time and shape it into finger-thick rings.
Cut three slashes in each ring.
❤ 3 Bring out a pot, preferably an iron pot if you have one, and use so much lard that the cakes have plenty of space.
Boil the venison cakes golden brown in the hot lard. Check that the lard is warm enough by sticking a wooden stick into the pot.
When milling around the stick, the cakes can be put in. Make sure that the lard does not get too hot during cooking.
❤ Alternative recipe; (easy)
❤ 4 eggs
❤ 250 g sugar
❤ 1 dl whipped cream
❤ 100 g melted butter
❤ 1 dl brandy
❤ 1 teaspoon lemon peel.
❤ 550 g wheat flour
❤ 0.5 tsp ground cardamom
❤ 1 tsp hartshorn (horn salt)
❤ THIS IS WHAT YOU DO
Beat eggs and sugar until eggy. Whip cream and add the cream to the egg mixture together with melted, cooled butter.
Add brandy, lemon zest and flour with cardamom and horn salt. Stir the dough together. Cover the bowl and let the dough rest in the fridge overnight.
Roll out the dough to a suitably thick loaf, approx. 3 mm. Stick out items with a donut stick.
Make 3 oblique cuts in the edge with a sharp knife.
Cook in lard or food fat until golden brown. Check that the lard is warm enough by sticking a wooden stick into the pot.
When milling around the stick, the cakes can be put in. Make sure that the lard does not get too hot during cooking. Cool the cakes on a rack.
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