12 Serves
71 Mins
Combine flour, sugar, and cold butter in a large bowl, then add eggs to form a smooth shortcrust dough.
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Vitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
14 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
8 mg / 1,250 mgPotassium
59 mg / 4,700 mgSodium
57 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
13 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Roll out the dough using a rolling pin and transfer it into a rectangular baking pan, pressing it firmly into the corners.
Bake the crust in a preheated oven until golden brown, then remove and let it cool completely.
Spread a layer of jam or dulce de leche over the cooled crust and decorate with nuts or dried fruits.
Slice the cake into small squares or rectangles and serve.
4
g37
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Kenyan