Eggs and sugar are beaten for 20 minutes, butter, milk and flour with baking powder are stirred in, and the batter is baked in half-filled sand-cake moulds. From Erken's Stor kokebok (1949), p. 668.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 668 (falt i det fri)
The name 'lynkaker' ('lightning cakes') refers to working the dough quickly. The cakes are sprinkled with chopped almonds and sugar before baking.
Whisk eggs and sugar
Beat the eggs and sugar for 20 minutes. Add the softened butter.
Add flour
Stir in the milk and the flour mixed with baking powder. Work the dough quickly.
Fill the moulds
Half-fill greased sand-cake moulds. Sprinkle almonds and sugar over.
Bake
Bake the cakes until light golden brown.
Quantities are unchanged; 'del.' is dl. The source gives no baking time or temperature.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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