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Archive for April, 2011

Citronmåne – Lemon Moon Cake

First of all, I want to say Thank You to everyone for your well wishes to my husband. These last couple of weeks have indeed been trying times but I am glad to say that he is slowly getting better. It is heartwarming to see the closeness and kindness there is within the Food Blogging community and it was something that I did not expect to find when I first started my little food blog. And so, now that I am going to start doing some blogging again, it may not be quite as frequently as in the past, I am very excited to show you this Danish Citronmåne which I translated into Lemon Moon Cake. A while back I got several inquiries about this particular cake but it was not a cake that I had any particular memories attached to. But I got curious and started researching different recipes. Then I came across this one and it sounded very delicious, and when I made it, it did not disappoint. It is moist, lemony and very zesty. I used Danish Marzipan with 60 % Almonds and Danish Butter, but I’m sure any old butter will do just fine. I hope you enjoy it as much as we did.

Marzipan and Danish Butter

Dough A

Dough A and Dough B combined

Ingredients:

Dough A:

125 gram marzipan (4.4 ounces)

85 g. sugar (3 oz.)

50 g. butter (1.8 oz.) (room temperature)

75 g. whole egg (2.6 oz.) (room temperature)

Dough B:

250 gram butter (8.8 oz.) (room temperature)

1 whole vanilla bean

125 g. confectioners sugar (4.4 oz.)

125 g. sugar (4.4 oz.)

150 g. whole egg (5.3 oz.) (room temperature)

100 g. egg yolks (3.5 oz.) (room temperature)

190 g. flour (6.7 oz.)

65 g. corn starch (2.3 oz.)

1 organic lemon ( zest and juice)

Lemon glaze:

150 g. confectioners sugar (5.3 oz.)

1 organic lemon (zest and 1/2 lemon juice)

very small amount of cold water, if needed

Directions:

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Dough A: Knead marzipan and sugar together using hands. Knead butter into marzipan in small increments. Add egg and knead into marzipan mixture, set aside.

Dough B: Cut open vanilla bean and scrape out seeds. Place butter, vanilla seeds, confectioners sugar and sugar into a bowl and mix together until creamy. Add eggs one at a time while mixing just until combined. Sift flour, corn starch, add lemon zest and lemon juice  into wet ingredients and gently incorporate using a spatula. Add Dough A to Dough B and stir just until combined.

Pour dough into a greased spring-form and bake for 35 to 40 minutes. Cake is done when it springs back when lightly touched in the center. Let cool completely.

Lemon glaze: Zest from one lemon is spread out on a small plate and allowed to air dry until cake is ready to get glazed. Mix confectioners sugar, juice from 1/2 lemon and a few drop of cold water if needed. Gently warm glaze in a small pan and quickly spread out over cake. Immediately sprinkle with dried lemon zest. Enjoy.

Citronmåne in springform pan

Citronmåne

Source: Det Søde Liv

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Æblekage med Makroner og Flødeskum

Here is a Danish Apple Cake with crushed Macaroons. It is not a “cake” per se but rather a sweet, cold and refreshing dessert. Make sure to adjust the amount of sugar to your liking, taking into account that the macaroons are also very sweet. The macaroons I used here are very crisp and crumble easily. This dessert is easy and quick to make, not to mention delicious and often served for afternoon or evening tea/coffee in Denmark.

Ingredients:

6 sweet apples, peeled and sliced

2 cinnamon sticks

1 vanilla bean, seeds scraped out

1/2 to 1 cup sugar, to taste

1/4 cup of water

macaroons

whipping cream

Directions:

Peel, core and slice apples, place in a cooking pot. Add cinnamon sticks, scraped out vanilla seeds and vanilla bean, sugar and water to the pot. Heat to medium heat and cook covered for 10 minutes. Remove cinnamon sticks and vanilla bean. Place apples in a blender or food processor and blend until smooth. Place in refrigerator and allow to cool.

To assemble Apple Cake in a serving dish or glasses start with a layer of apple sauce then a layer of crushed macaroons. Repeat layers making sure to end with a layer of apple sauce. Before serving beat whipping cream until desired consistency and layer on top of apple sauce. If desired, you can place small dollops of your favorite preserves for decoration. Enjoy!

Peeled, cored and sliced apples

Danish Makroner (Macaroons)

Æblekage med Makroner

Source: My Danish Kitchen

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