Beat the eggs with the sugar for
5 minutes. Add the flour, the cacao and chocolate and stir carefully. Pour the
batter into a greased cake tin and bake half an hour at 180 degrees Celsius.
Allow the cake to cool down and cut it in three slices. Sprinkle each slice
with whisky. Spread some jam on the first and second slice and distribute the
cream over the jam. Keep some cream behind for decorating the top side of the
cake. Put the layers back on top of each other, sprinkle the cake with icing
sugar and decorate with the remaining cream.
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Mix flour, milk, yeast,
sugar, eggs and salt and beat for a few minutes. Cover the bowl with a cloth
and allow the batter to rise for one hour. Heat oil for deep frying. Use a
piping bag and pipe the batter in the oil in the form of a bird's nest. Fry
the nests until golden brown and sprinkle them with icing sugar.
Tippaleipä are served for "Vapu",
the Finnish celebration on the First of May. The Finnish drink, eat and
dance, ;probably because they are happy that the long winter is over.
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