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Brunsviger

Posted in Cake, Danish, tagged , , , , , on June 11, 2012| 12 Comments »

Brunsviger

Brunsviger is a classic Danish coffee cake of sorts. It comes from Fyn (Funen) in Denmark, the island where Hans Christian Andersen was born. It is a soft yeast dough topped with a generous serving of butter and brown sugar. It’s traditionally served warm in the morning or with afternoon coffee or tea and it’s always best the same day it is made. If you have some left-over cake you can heat it up a little and it’s still delicious.

The challenge I had making this cake was that the pan size called for, was an odd size (16×20 inch) which I don’t have. So the first time I made this coffee cake I made it “free style” if you will, simply just forming it onto a baking sheet. But it resulted in a lot of the topping flowing off the cake and making a big mess in my oven. After a weeks time of pondering I gave it another shot and this time I decided to use my 9 x 13 inch pan which is not the “correct” size but it does have tall sides as oppose to the baking sheet, and I am happy to say that it worked out great. The topping stayed on top and really seeped into the cake. Make sure to make plenty of finger dimples in the cake because this is where the yummy stuff hangs out.  🙂

Brunsviger – 12 to 16 servings

Ingredients:

1 cup whole milk, warmed to 100-110 degrees F (37-43 degrees C)

4 1/2 teaspoons active dry yeast (or 50 grams cake/fresh yeast)

6 tablespoons butter, melted

2 eggs

2 tablespoon sugar

1/4 teaspoon salt

3 1/2 cups all-purpose flour

Topping:

3/4 cup packed dark brown sugar

1 cup butter

Directions:

Heat milk to to 100-110 degrees F (37-43 degrees C), sprinkle active dry yeast over milk, give a quick stir and let sit for 10 minutes. Meanwhile melt butter and set aside.

Pour milk mixture into the bowl of a stand-mixer. Add eggs, sugar, salt and melted butter, stir to combine. Using the dough hook start the mixer on medium-low speed and add the flour in small increments. Note: you may not need all the flour. Scrape down the sides of bowl with a rubber spatula as needed and continue to add the flour until dough is soft, elastic and slightly sticky. Grease a large bowl with a small amount of baking spray or vegetable oil, place dough in bowl, cover with a clean dry tea towel and let rise for 30 minutes.

Spray a 9 x 13 inch (23 x 33 cm) baking pan with baking spray and line with piece of parchment paper extending up to the edges of pan. Deflate the dough and pour into baking pan. If dough is a little too tacky cover your fingers in a light dusting of flour. Press dough evenly out into the corners of the baking pan. Cover pan with the tea towel and let rise for another 20 minutes.

Preheat oven to 400 degrees F (200 degrees C).

To make the Topping: Over low heat melt butter with the brown sugar. Stir frequently to ensure sugar is completely melted and butter in fully incorporated. Do not boil! Remove from heat and cool slightly.

Pour 2/3 of topping over dough and spread evenly. Press your fingers into the dough to make deep dimples. Pour the remaining 1/3 of topping over dough and bake for 25-30 minutes. Serve Brunsviger warm. Enjoy!

Source: adapted from The Scandinavian Cookbook

This recipe has been submitted to YeastSpotting, a wonderful site filled with recipes containing yeast.

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Toscakake – Scandinavian Tosca Cake

Posted in Cake, Norwegian, Scandinavian, Swedish, tagged , , , , , , , , , , on April 23, 2012| 10 Comments »

Toscakake

I can see why this is a very popular Scandinavian cake, it very delicious and highly addictive! Some sources tell me the origin is Swedish while others state that it’s Norwegian so for the purpose of the post we’ll just call it Scandinavian.

Actually the Tosca cake reminds me of the Danish Drømmekage which has a similar topping that’s made with coconut. But we’ll talk more about that cake some other time. The base of the Tosca cake is a delicate and moist sponge cake with a topping that is crunchy and has a sweet caramel, nutty flavor. There are many different variations of this cake out there with the Tosca topping varying from almonds to oats to walnuts or any combination thereof. The cake is also quick and easy to make but careful not to over-bake it. In this version of the infamous Tosca cake I used chopped almonds and oats. You can serve the cake as is or with a dollop of whipped cream or some fresh berries.

I served this cake for the ABGT Blacksmith gang and after they were done with lunch there was one slice of the cake left. I felt my pictures had been a bit rushed and the whipped cream didn’t even make it onto the plate so I figured that I’d pick up some raspberries at the store and retake my pictures with that last slice. Now what I should have done was, take the last slice and secure it somewhere safe. Of course when I returned with the berries that last slice was gone. Lesson learned. 🙂

Tosca Cake

Ingredients:

For the cake:

125 gram butter (4.4 oz) (8.8 tbsp )

2 eggs

125 gram sugar (4.4 oz) (0.6 cup)

100 gram all-purpose flour (3.5 oz) (0.4 cup)

1 tsp baking powder

2 tbsp heavy whipping cream

For the Tosca topping:

75 gram butter (2.6 oz) (5.2 tbsp)

50 gram chopped almonds (1.8 oz)

50 gram old-fashioned Quaker oats (1.8 oz)

150 ml sugar (5 oz.) (0.6 cup)

4 tbsp heavy whipping cream

1 tbsp all-purpose flour

Directions:

Preheat oven to 175 degree C (350 degree F)

Spray a 9 inch spring-form pan with non-stick baking spray, set aside.

Melt butter, remove from heat and set aside to cool slightly. Beat eggs and sugar on high until pale yellow and thick. Sift flour and baking powder into egg mixture, with a spatula mix gently until combined. Add cream and melted butter, mix gently until combined. Pour batter into spring-form and bake 30 minutes or until just starting to turn golden.

In the meantime make the Tosca topping. Melt butter, add almonds, oats, sugar, cream and flour, stir. Bring to a boil and allow to boil for 2 minutes. Pour hot topping over cake and place back into oven. Continue to bake cake until golden, about 15 minutes. Cool cake on baking rack. Serve cake with a dollop of whipped cream or fresh berries. Enjoy!

Source: Cake from Anne’s Food, Topping adapted from Nami Nami

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Mazarinkage

Posted in Cake, Danish, Dessert, tagged , , , , , , on April 2, 2012| 20 Comments »

Mazarinkage

You’re probably all wondering, why does she keep posting recipes with marzipan? Well, all I can say is that marzipan is immensely popular in Denmark and it’s a natural part of baking (and besides….I like it)

Mazarinkage is a classic Danish cake found in most bakeries. It’s a sponge cake made with Marzipan which makes the cake moist, sweet and compact. There are many different variations of this cake. Some make it with orange juice/mashed oranges, amaretto or with a nougat glaze instead of the chocolate ganache, all sounding very enticing. But for this post I wanted to keep it close to the way I remember the cake, simply delicious.

Mazarinkage - The ganache is still moist in this picture, and yes I stole a piece of cake before putting the ganache on 🙂

Ingredients:

For the dough:

100 grams all-purpose flour (3 5/8 oz)

100 grams cornstarch (3 5/8 oz)

1 tablespoon baking powder

200 grams butter, melted (7 1/4 oz)

200 grams marzipan, grated (7 1/4 oz)

4 eggs

200 grams confectioners sugar (7 1/4 oz)

For the ganache:

100 grams semi-sweet chocolate, chopped (4 oz)

1 deciliter half and half (3.4 oz or 0.4 cup)

Directions:

Preheat oven to 350 degrees F (180 degrees C).

In a medium bowl, add flour, cornstarch and baking powder, set aside. In a small saucepan melt butter and set aside to cool. Grate marzipan and set aside.

In the bowl of a stand-mixer, with the speed on medium, beat eggs and confectioners sugar. While continuing to beat, add cooled butter in a thin stream.  Add marzipan and then add remaining dry ingredients.

Spray with baking spray or butter a round 9 inch (23 cm) spring-form pan. Pour dough into spring-form and bake 35 to 40 minutes. Allow to cool on a cooling rack.

To make ganache: Add half and half  and chopped chocolate to a small saucepan. Over medium-low heat melt chocolate, stirring frequently until mixture starts to thicken. Remove cake from spring-form and spread ganache over top of cake. Enjoy!

Source: adapted from Kvalimad

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Danish Træstammer – Tree Logs

Posted in Cake, Chocolate, Danish, Dessert, Pastry, tagged , , , , , , , , on November 7, 2011| 25 Comments »

Danish Træstammer

We are looooong overdue for a Danish recipe, don’t you think? There are so many recipes that I want to make (Danish and others alike)  and simply not enough hours in the day. Maybe if I took a month off from work I could make a dent in my to-do-list.

Anyway, I have been planning and researching Danish Træstammer for a long time now and I am so excited to finally being able to share them with you. I remember buying Træstammer from the store at home and they were a very special treat indeed.  For this post I choose to use a ganache as a binder which seems perhaps a little cumbersome but very delicious. Making Træstammer is not an exact science. A lot depends on how moist or dry your left-over chocolate cake is, mine was actually quite fresh and moist so it did not take much ganache to form the inside cake “batter”. The ganache portion of this recipe makes more than enough, so if you happen to have something needing decorating, the left-over ganache will be perfect.

Ingredients:

For the ganache:

2.5 deciliter (9 oz) whipping cream

250 grams (8.8 oz) dark chocolate

For the chocolate filling (logs):

400 grams (14 oz) left-over good chocolate cake

1/4 cup ganache

3 tablespoons Bacardi Gold Rum

For the outside covering:

400 grams (14 oz) marzipan

confectioners sugar for sprinkling

dark chocolate for dipping

Directions:

To make ganache: Chop the chocolate and place in a small bowl. Pour whipping cream into small saucepan and bring to a simmer. Pour the hot whipping cream over chopped chocolate and let sit for 5 minutes. Stir chocolate mixture until it’s smooth. Place in refrigerator to cool for 20-25 minutes.

To make chocolate filling (logs): Break left-over cake into large chunks and place in food processor or blender, process until fine crumbs. Slowly add chocolate ganache, while processing, until crumbs start to come together into a ball. Add rum. Form chocolate mass into a ball and place in refrigerator.  

Sprinkle flat working surface with confectioners sugar. Form marzipan into a rectangle and start rolling it out making sure it does not stick to working surface.

Remove the chocolate filling from the refrigerator, divide into three parts and roll each part into long logs approximately 2-3 centimeters (0.8-1 inch) in thickness. Place logs one at the time onto the marzipan and roll the marzipan around the log, cut along the long edge to fit. Pinch together the long edge to close the marzipan around the chocolate log. Gently roll the marzipan log to flatten the seam. Trim off the ends of the log, cut the logs into equal lengths approximately 7-8 centimeters (2.8-3 inches). Place cut up logs on baking sheet and place in refrigerator.

Chop the remaining chocolate, place in a small bowl over a water bath and melt. Dip each end of the logs in the melted chocolate, place on baking sheet and allow to cool. Enjoy!

Source: Himmelske Kager

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Almond Coconut Mousse Cake

Posted in Cake, Dessert, tagged , , , , on September 19, 2011| 8 Comments »

Almond Coconut Mousse Cake

Friday was my husband Joseph’s birthday and he loves coconut. I have been wanting to make a layered cake and I have been wanting to make mousse, so when I saw this cake I thought it was perfect. And it was! Coconut flavor, a slight crunch from the ground almonds and delicious cold mousse….wonderful! I must say that this cake was a little complicated and I had doubts, serious doubts, that it would turn out good. I feared that the mousse would be a big pile of goop, mainly because I have never worked with powdered gelatin before, but my faith in powdered gelatin has been restored. Yeah. 🙂 Joe and I had a wonderful evening together complete with incidental fireworks (fireworks that should have been shot off on 4th of July but was cancelled due to rain) and a this delicious Almond Coconut Mousse Cake.

Almond Coconut Mousse Cake

Ingredients:

For the Cake:

1 1/4 cups slivered almonds

1 cup cake flour

1/4 tsp kosher salt

8 extra-large eggs, separated

1 1/2 cups sugar, divided

1/4 tsp cream of tartar

4 tbsp unsalted butter, melted

1/4 tsp almond extract

1/2 tsp vanilla extract

For the Mousse:

2 1/4 cups heavy whipping cream, divided

1 tbsp powdered gelatin

2 cups coconut milk

1/2 cup whole milk

6 extra-large egg yolks

3/4 cup sugar

1 tsp vanilla extract

1/2 tsp coconut extract

Other:

ice cubes and water for ice-bath

For decorating:

1/2 to 1 cup seedless raspberry jam

2 cups sweetened coconut flakes

Directions:

For the cake:

Preheat oven to 350 degrees F. Line the bottom of two round 9 inch pans with cut-to-fit parchment paper and lightly spray with cooking spray.

Spread slivered almonds out onto a baking sheet and toast in oven for 8-10 minutes, shaking the pan every couple of minutes to ensure even toasting. Remove almonds from baking sheet and set aside to cool.

In the bowl of a food processor, combine almonds, cake flour and salt. Process until almonds are finely ground. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and 1 cup of sugar until thick and light in color, about 2 minutes. Transfer egg mixture to a large bowl and set aside. Throughly clean bowl and whisk attachment of stand mixer to ensure they are completely clean and dry, re-attach to stand mixer.

In the clean bowl of stand mixer, beat egg whites at medium speed until frothy. Add cream of tartar and beat on medium-high speed until soft peaks form. Gradually add the remaining 1/2 cup of sugar while beating on high until stiff, glossy meringue peaks form.

In a small saucepan over low heat, melt the butter. Add almond and vanilla extract and set aside.

Using a rubber spatula, gently fold 1/3 of meringue into egg yolk mixture, then fold in 1/3 of dry ingredients. Continue gently folding, alternating ingredients until all meringue and dry ingredients are combined. Now take 1 cup of cake batter and fold into melted butter, then fold this butter mixture back into the remaining batter. Divide batter equally between the two prepared pans and bake for 17-22 minutes until golden brown. Test cakes with a toothpick for doneness, toothpick should come out clean. Cool the cakes on a wire rack for 20 minutes. Invert and unmold cakes onto racks and cool completely.

For the Mousse:

In a microwave safe bowl, pour 1/2 cup of heavy cream. Sprinkle cream with gelatin powder while stirring with a fork. Set aside for 5 minutes.

In a medium saucepan, bring coconut milk and whole milk to a gentle boil. Remove pan from heat.

In a medium bowl, whisk together the egg yolks and sugar until blended. In a very thin stream, slowly mix in 1/2 cup of coconut milk mixture. Return the entire egg mixture to coconut milk mixture in the saucepan and cook over medium heat, stirring constantly, until it is slightly thickened and covers the back of a spoon. Strain mixture through a sieve set over a medium bowl.

Microwave the cream and gelatin mixture on high for 15 to 30 seconds until the cream is hot. Stir with a small spoon until all cream and gelatin has come back to a liquid state and is smooth. Add gelatin mixture, through a sieve, to the coconut mixture and stir to combine.

In a large bowl add ice cubes and cold water half-way for an ice-bath. Gently set the bowl with the coconut mixture into the ice-bath, careful not to get any water from the ice-bath into the coconut mixture. Stir occasionally until chilled, about 20 minutes. Stir in vanilla and coconut extract.

In a clean medium bowl, whisk the remaining 1 3/4 cup heavy cream to soft peaks. Pour the chilled coconut milk mixture into the whipped cream and mix well until completely combined. Refrigerate the mousse for 30 minutes, but no longer as it may begin to set.

Assembling the Cake:

Using a serrated knife, cut each cake in half horizontally (you will only need three layers for this cake) Place one cake layer into the bottom of a round 9 x 3 inch springform pan. The springform pan must have a tight-fitting bottom so mousse don’t seep out. Spread a thin layer of raspberry jam over the cake and then pour 2 cups of mousse over the cake. Gently spread mousse to ensure it runs down between the edge of pan and cake side. Top with second cake, spread a thin layer of raspberry jam and top with 2 cups of mousse. Top with the third and final cake layer and remaining mousse. Refrigerate the cake for 1-2 hours allowing the mousse to finish setting.

Heat oven to 350 degrees F. Spread 2 cups of coconut flakes out onto a baking sheet and toast in oven for 5-15 minutes, making sure to stir coconut every 4-5 minutes for even browning. Remove from baking sheet and allow to cool.

Carefully remove the side of springform pan and pat the golden coconut flakes onto the sides of the cake. Enjoy!

Source: slightly adapted from thegalleygourmet

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Kransekage and celebrating our 25th Wedding Anniversary

Posted in Cake, Danish, Dessert, Pastry, tagged , , , , , , , on August 23, 2011| 26 Comments »

Kransekage

On August 23rd Joseph and I will be celebrating our Silver Wedding Anniversary, 25 years together with my Soulmate, my Best Friend and the Love of my Life. When I first met Joseph on that bus stop in Danmark and he looked at me and smiled, my life changed forever. Our lives together has been an adventure that I could never have imagined, not even in my wildest dreams.

Our wedding was held in Denmark and it was a small intimate affair filled with Danish customs, lots of singing , great food and drinks. It was a really fun wedding and the last of the guests did not leave until 4 am the following morning. The wedding cake we had was not anything like the big, beautiful American style wedding cakes you see today but rather a simple, yet elegant, classic Danish festive cake. The cake is called a Kransekage and it is used for festive events like weddings, baptisms and it is typically also served on New Years Eve. It is made with Marzipan and it’s crisp on the outside and soft on the inside.

My husband Joseph was the one who suggested that I should make our wedding cake for our 25th Wedding Anniversary. My first instinct was “no way! that’s much too complicated and involved”. But of course, then I got curious and so I started looking around to see what I could find and eventually I saw Mette Blomsterberg’s TV show “Det Søde Liv” and she made it look soooo easy. And really when you think about it, it’s not that complicated, but all technique and a lengthy process.

Ingredients:

Cake:

500 gram Marzipan (cut into slices)

150 gram confectioners sugar

40 gram pasteurized egg whites

Glaze:

75 gram confectioners sugar (sifted),( plus more if needed)

30 gram pasteurized egg whites

Directions:

For the Cake: In a stand mixer with the paddle attachment, place 150 grams confectioners sugar and half of the pasteurized egg whites. Start the mixer on low and add marzipan pieces one by one and the remaining egg whites. When the cake mass is homogeneous, remove from mixer and place in a zip lock bag. Store in refrigerator for at least 2 hours but preferably until the following day.

Double up two large baking sheets for extra insulation to avoid burning the bottom of cake. Use parchment paper.

Note: when rolling out marzipan, wash and dry your hands as often as needed to avoid them getting sticky. Divide marzipan mass into 250 grams portions. If marzipan feels a little sticky use a small amount of confectioners sugar to roll is into logs. Roll each portion into an 80 cm long log that’s even in thickness. Lightly tap the log with the palm of your hand along the edge towards you, to form a slight soft triangular-shaped log. Using an icing spatula or a regular spatula loosen marzipan from tabletop by pressing down hard while sliding spatula under the log. Measure off marzipan into exactly 8 cm, 10 cm, 12 cm, 14 cm etc until all marzipan is used up. Don’t forget to make sure there is a little leftover marzipan to form the round top for the cake.

Each measured out piece of marzipan is now formed into rings, pressing gently at the seam. Place on baking sheet lined with parchment paper. Using the left over marzipan, roll a small ball that fit on top of the smallest ring, and press it slightly flat. When all rings are formed, use another baking sheet to gently press down on top of all ring to ensure they have the same height. Bake in a preheated 200 degree C (390 degree F) oven for 14 to 18 minutes. Carry in mind that the larger rings may need a little more baking time. Place rings on a rack to allow cooling completely.

For the glaze: Beat together sifted confectioners sugar and pasteurized egg whites on high-speed for at least 5 minutes. The glaze should be pretty thick and no longer flow together when beaters are stopped. Add more sifted confectioners sugar as needed. Load glaze into a decorating bag fitted with a size 2 round tip or make a cone out of parchment paper or use a plastic bag and cut a very tiny hole at the tip.

Place the largest ring on your serving plate. Begin decorating, moving the tip back and forth across the ring making sure to extend the tip out over the edge of ring to allow the glaze to droop down the outside in a loop style fashion. Place the second largest ring on top of the first ring and continue decorating, repeating until the smallest ring. Top cake off with the flattened ball on top. Allow glaze to dry at room temperature for a couple of hours before covering with plastic if cake is to be served in the following days. Enjoy.

Kransekage

My uncle Harald made the bride and grooms wedding clothes from tiny glass pearls. To this day he still gives me small pearl figures and designs. Amazing 🙂

Kransekage

Source: Det Søde Liv – Mette Blomsterberg

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Milky Way Midnight Brownies

Posted in Cake, Chocolate, tagged , , , , , on July 18, 2011| 10 Comments »

I’ve been having a brownie craving lately, a seriously deep chocolate craving. It had to be satisfied! I started looking at different brownie recipes and I saw one that had Milky Way Midnight candy bars in it. What a brilliant idea. Off I went to hunt for Midnight candy bars but the only ones I could find was the mini bars in the multi packs which has a mixture of other mini chocolate bars in it. There was only a couple of the Midnight bars in each bag so I had to buy two whole bags to have enough. Of course, I could have just used the regular Milky Ways but my heart was really set on having the rich, deep dark Midnight kind 🙂 And so I bought two whole bags of candy, just so I could have my craving satisfied. But that’s ok, because Halloween will be here soon and I can give the candy to the kids….yeah right, like that’s gonna last alllll the waaaay to Halloween 😉

Since then, I have made these brownies twice and my craving has simmered down for the moment. The candy bars almost melt into the brownie itself but every now and then you find a small piece of the white stuff. The brownies are very rich, fudgy, dense and has a deep chocolate flavor…completely immoral!

Ingredients:

5 oz (140 g) semisweet chocolate, chopped

2 oz (56 g) unsweetened chocolate, chopped

8 tbsp (113 g) unsalted butter

3 tablespoons cocoa powder

3 large eggs

1 1/4 cup (260 g) sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

1 cup (145 g) flour

1 1/2 oz (42 g) (5 mini bars) Milky Way Midnight candy bars

Directions:

Preheat oven to 350 degrees F. Line an 8 inch square pan with foil, letting the foil extend over the edges for easy removal of brownie once baked. Spray foil with cooking spray and set aside.

Cut Milky Way bars into 1/2 inch pieces and let cool in the refrigerator.

Melt the chopped chocolate and butter in a bowl set over barely simmering water (a water-bath), stir until smooth. Add cocoa powder and stir until well incorporated. Set aside to cool.

In a medium bowl, combine eggs, sugar, vanilla extract and salt, whisk for 20 seconds. Stir in melted chocolate. Add flour to wet ingredients and fold in just until combined. Add the Milky Way candy pieces, careful not to over-mix. Pour mixture into pan and bake 35-40 minutes. Check for doneness by inserting a toothpick into center of cake, toothpick should have just a few crumbs attached to it. Move pan to a wire rack and allow to cool completely. Cut into small pieces and serve. Enjoy!

Source: inspired by The Good Cookie book

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Hindbærroulade – Raspberry Swiss Roll

Posted in Cake, Danish, Dessert, tagged , , , , , , , on July 4, 2011| 17 Comments »

Hindbærroulade – Raspberry Swiss Roll

Roulade is one of my (many) favorite cakes and my mother used to make a fantastic roulade with a raspberry cream. I wanted to make some version of her cake and this is what I came up with.

Roulade can be a very intimidating dessert to make, I know I felt a bit anxious about it myself. I did a lot of research online and planned my adventure for weeks. It turns out that there are numerous techniques out there on how to roll the cake without it cracking. Some choose to cover the cake with a moist clean tea towel while it cools and the roll it, some brush it with a liqueur or simple syrup, allow to cool and then roll it. I choose to roll it while still hot, allow to cool, unroll, apply wet ingredients and re-roll. It worked out really great. Use the parchment paper to help you roll the cake while it’s hot and get a good grip on the cake, as if you were rolling sushi. If the cake is tightly rolled, it’s easy to cut and it looks great. This turned out to be a really fun project, not to mention delicious.

Make sure to beat eggs for a full 10 minutes. Sift and fold in dry ingredient. Flip baked cake onto sugared parchment paper.

Use paper to help roll the warm cake along short edge. Get a good grip. Wrap in paper and tea towel, allow to cool.

Gently unroll cooled cake, apply wet ingredients, re-roll. Place seam-side down.

Hindbærroulade – Raspberry Swiss Roll

Ingredients:

For the cake:

3 large eggs

125 g sugar (4.4 oz) (3/4 cup)

60 g flour (2.1 oz) (1/2 cup)

60 g cornstarch (2.1 oz) (1/2 cup)

1 tsp. baking powder

For the filling:

Raspberry sauce or your favorite marmalade

225 ml heavy whipping cream (1 cup) (1/2 pint)

1 1/2 tbs. confectioners sugar

Directions:

Preheat oven to  390 degrees F   [200 degrees C]

Make Raspberry Sauce, if using, and set aside to cool.

Line a 26×36 cm (10×15 inch) baking sheet with parchment paper. Place eggs and sugar in the bowel of an electrical mixer and mix on high-speed for 10 minutes until eggs are pale and thick. Mix dry ingredients in a small bowel and sift over egg mixture. Gently fold in the dry ingredients, careful not to deflate the dough by over mixing. Pour batter onto baking sheet and gently spread out dough into all corners. Bake for 8-10 minutes until light golden. Do not over-bake, cake should spring back when touched in the center.

Place a clean tea towel on table top and lay a second piece of parchment paper on top. Sprinkle parchment paper generously with sugar. Once cake is out of the oven and still hot, flip cake out of baking sheet onto new sugared parchment paper. Carefully peel off old parchment paper. While still hot, start at the short edge and use the parchment paper to help you roll up the cake. Once starting to roll, keep a firm grip on the cake (as if you were making Sushi) to get a tight roll. Once the cake is rolled up, finish by rolling the parchment paper around the cake and then roll the tea towel around the parchment paper. Let it cool completely.

Whip whipping cream and confectioner’s sugar until it starts to thicken a little, set aside. Once cake is cooled, gently unroll. Spread a thin layer of Raspberry Sauce or marmalade out over the entire cake. Next spread a thin layer of the whipped cream. Gently roll the cake back up again with the parchment paper and store in refrigerator until ready to serve, seam side down. Enjoy.

Hindbærroulade

Source: inspired by Familie Journalen

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Citronmåne – Lemon Moon Cake

Posted in Cake, Danish, Dessert, tagged , , , , , , on April 25, 2011| 6 Comments »

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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