Description: This cake is an old tradition from Skåne, the southern part of Sweden, and since it have a lot of eggs in it, it was very expensive to make, and was eaten only to Mårtengås, the 10th of november, S:t Martin´s day, and for christmas, and takes a while to do!
1 kilogram of sugar
1 kilogram of potatoflour
Beat the eggyolks and sugar until it is white and fluffy. Then gently strain the poatoflour in. Then beat the eggwhites until it is stiff, and pour gently in the eggyolk and sugarmix. Then you take a big barbecuestick and start to rotate it slowly over an open fire, and slowly sprinkle the dough over it, so it can take some hours! And finally, the traditional spettekaka also have icing on the outer layer, containing of powdered sugar, eggwhite, and hot water. Sprinkle it on the cake when it is done. Enjoy with a cup of coffee after a good dinner, especially after a good Mårtendinner with goose, black soup(Soup of gooseblood), or after a nice christmasdinner.