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Kaker til dessert

1 recipe · Dessert

1 kaker til dessert recipes from the “Big Cookbook,” in the dessert category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Brioche à la parisienne

    Brioche à la parisienne from Erken's Big Cookbook (1949): a butter-rich yeast dough with 10 eggs, risen long, soaked with liqueur syrup and filled with ice cream or compote.