It seems that I have been a bit in a Danish mood lately, and one of the thing I have been craving in this horrible Hyperemisis Pregnancy, is cakes. Especially, proper old traditional dishes that I kind of grew up with. When I say kind off, it’s because my mum would never ever have baked this type of cake. But I do remember the luxury of getting them when we visited family and friends in Denmark.
A very clear memory I got of this cake is staying a weekend at my dads house and my aunt Ingrid and her husband Bent came over. Bent had made this cake, he was very ill at the time, and I remember my surprise that he still had baked a cake. He was one of the most positive people I have ever known even with his many years of illnesses. Which, makes me think I should be very grateful that this pregnancy at least only last for 9 months. I wish I had a picture I could share of him, but not at this point in time.
After I baked this cake, which took all my energy, even toddler Blip embrassed it and had a big piece of it. He isn’t the best at trying new things. But he seemed very happy. He kept trying to feed the baby Flipper in my tummy a piece of cake, which obviously wasn’t possible but very very sweet.
Now, if you wonder why this cake has a very weird name, its because when you eat it the meringue on the top have a tendency to leave a white mark on your upper lip… which looks like a beard… Grandpa’s beard.
Serves 16, (per piece 11p)
125 g sugar
125 g butter (soft)
4 egg yolks
300 g plain flour
2 tsp baking powder
150 ml milk
150 ml apricot jam, raspberry or strawberry jam (depending what you like the most)
4 egg whites
250 g sugar
- Cream together the butter and sugar until its nice and creamy.
- Now beat in one egg yolk at the time.
- Then fold in the flour and baking powder with the milk a bit of the time.
- When all is mixed together pour it into a baking tray (approximately 30×40 cm) and bake for 15 minutes at 170 C fan oven.
- Whilst the cake is cooking, make the meringue for the top of the cake. This is done by whisking the egg whites and sugar together until it’s become white and a very thick meringue. After the 15 minutes, take out the cake and carefully spread the jam in a thin layer on the top. Now add the meringue mixture and bake the cake for another 15-20 minutes until finished.
- The meringue, should still be nice and soft.
Based on Tesco 2017 prices, I have chosen to base it mainly on their value range where possible.
Baking powder 10p
Apricot jam 25p
Total cost £1.68 per piece (16 pieces = 11p)