Niemetz Cake

For the base of the Niemetz cake, melt 3 pieces of Niemetz “Sweedy”, 70 g butter, 1 tbsp peanut butter, and 1 tbsp whipping cream together gently in the microwave and mix well. Mix in 1 medium egg, 50 g sugar, 110 g flour and1 tsp baking powder. Spread in a cake pan, then bake slowly at 180°C degrees for about 20 minutes. Let cool and spread 2 tablespoons of apricot jam on the bottom. For the cream, melt 250 ml of whipped cream minus 1 tablespoon for the base, with 2 manja in the microwave. Leave to cool slightly in the refrigerator and blend in a mixer until a cream is formed. Spread this on the base. Let the base rest a little in the refrigerator. Then decorate the Niemetz cake with Swedish bombs and sugar pearls.

Preparation Tip:

This Swedish bomb cake is rich but definitely worth a sin!

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