---------- Recipe via Meal-Master (tm) v8.05
       Title: Norwegian Cake Doughnuts (Hjortebakkels)
  Categories: Snacks, Cheesecakes, Ethnic, Times
       Yield: 30 Doughnuts
 ---------------------------LARRY LUTTROPP FVKC70A---------------------------
 ------------------------L.A. TIMES FOOD SECTION 2/94------------------------
       8    Eggs
       2 c  Sugar
       8 c  Flour
     1/2 c  Butter; melted
     1/2 c  Whipping cream
     1/8 ts Baking powder
       1 ts Baking soda
            Juice & zest of one lemon
       2 tb Cognac
            Sugar and cardamom, mixed
     Beat eggs until lemon colored. Add sugar, flour, butter, whipping cream,
   baking powder, baking soda, lemon juice and zest and Cognac. Mix until
   stiff dough forms. Let dough stand overnight.
     Form into roll as big around as your finger. Cut into 3 inch lengths and
   form circles by over lapping ends. Or roll out 1/4 inch thick and cut with
   lightly floured doughnut cutter. Deep-fry at 350 degrees, turning
   frequently until puffed and brown. Sprinkle with sugar and cardamom to
     Each doughnut contains about: 229 calories; 52 mg sodium; 70 mg
   cholesterol; 6 grams fat; 38 grams carbohydrates; 5 grams protein; 0.11
   gram fiber.
     Presented  By: Kathie Jenkins, Times Staff Writer
     Source: Bergliot Norvoll, Minneapolis (raised in Norway).
     “Hjortebakkels are smaller and richer than American cake doughnuts. 'Your
   sourdoughs have too much sugar, too much vanilla,' moans Norvoll. 'Oh,
   vanilla, you don't find a cookie here unless it has vanilla in it.'”