Posts Tagged ‘æg’

Magic Cake

Magic Custard Cake

If you are a custard lover like me, this cake is for you! When I first came across this cake, it was love at first sight and the recipe moved straight to the top of to-do-list. The magic with this cake is that when you’re making it, it seems a little impossible that this batter will ever turn into a delicious, silky cake. But it does. The cake is suppose to come out with three distinct layers. Well, mine really only came out with two layers, but I’m not complaining about it because it was still magical to me.

Magic Custard Cake

Magic Custard Cake

A couple of notes for you. The batter will be thin like a crepe batter, don’t freak out, it’s OK, it’s suppose to be like that. Another thing to take note of, is the baking time. It will vary greatly from oven to oven and as you can see the range is pretty big, from 45-60 minutes. Mine took 45 minutes, so I would check on the cake at 40 minutes and then keep a close eye on it. The cake should be golden in color when finished and it will have a slight jiggle to it when you take it out of the oven. Finally, to speed up the cooling process you can place the cake in the refrigerator. I hope you enjoy this cake as much as we did.

Magic Custard Cake: makes one 8 x 8 inch cake


113 gram unsalted butter (4 oz)

480 milliliter whole milk (2 cups or 16 fluid oz)

4 large eggs, separated and at room temperature

150 gram confectioner’s sugar (5.3 oz), sifted

1 tablespoon water

1 teaspoon vanilla extract

115 gram flour (4 oz), sifted


Cut-to-fit and line two pieces of parchment paper into an 8 x 8 inch (20 x 20 cm) baking dish with the sides overhanging a little. Set pan aside.  Preheat oven to 325º F (162º C).

Melt butter, set aside to cool slightly. Warm milk to lukewarm, set aside. Beat egg whites to stiff peaks, set aside.

Add egg yolks and sifted confectioner’s sugar to a large bowl, beat until thick and pale yellow (2-3 min). Mix in water and vanilla extract. Pouring in a thin stream, add melted butter while mixing. Add sifted flour and mix until fully incorporated. At low speed, add the milk and beat until everything is well mixed together. Gently fold in the egg whites, 1/3 at a time, repeat until all egg whites are folded in.

Pour batter into prepared pan and bake in the middle of oven for 45-60 minutes or until the top is golden in color. Allow cake to cool completely before sprinkling with confectioner’s sugar and serving. Enjoy!

Source: adapted from White On Rice Couple

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Skidne Æg (Smiling Eggs In Mustard Sauce)

Skidne Æg (Smiling Eggs In Mustard Sauce)

I think it’s about high time that I make something Danish again and with Easter approaching I thought this lunch or dinner plate would be great. For this particular Danish dish, I choose to rename the dish rather than translating it because the name is not all that appetizing. If you google translate the name it gives you “dirty” or “filthy” eggs, and so smiling eggs sounds a little better to me.

Skidne Æg is an old-fashioned dish and today in Denmark it can still be found on the Danish Easter lunch table, but it can be served anytime really. It used to be served on the Saturday before Easter which was known as Skiden Lørdag (dirty Saturday). I should explain that in Denmark this Saturday is flanked by two holidays on either side; Skærtorsdag (Maundy Thursday) and Langfredag (Good Friday) on one side and Påske (Easter) and Anden Påskedag (Easter Monday) on the other side. So the Saturday in-between the holidays was the day when you were busy cleaning house from having company and needed something easy for dinner, and this is indeed a very easy and delicious dish.

When you make Skidne Æg you can use a spicy mustard or perhaps a milder Dijon mustard or a whole grain mustard, just choose whichever is your favorite mustard. When you cook the eggs you want them to be, what in Danish is referred to as “smiling” eggs. The outer layer of the yolk should be slightly firm and the yolk center soft, so not hard boiled and not soft boiled, but in-between. Actually, I like them a little more on the soft boiled side, so again boil the eggs the way you like them 🙂 I hope you enjoy this classic Danish dish.

Skidne Æg (serves 2)


4 eggs

4 tablespoons butter

4 tablespoons flour

1/2 liter milk (16 oz)

3 tablespoon mustard (your favorite kind)

salt to taste

Serving suggestions:

toasted dark rye bread (Rugbrød), fresh fried chopped bacon, top with chives


Bring a small pot of water to a boil. Add eggs and boil until soft boiled (cooking time varies depending on egg size, I used a size large egg and boiled for 7 minutes). When done boiling, pour out boiling water, add cold water and let sit for 1 minute. Peel eggs and set aside.

Meanwhile in a small pan, melt butter. Once butter is melted add flour and whisk vigorously while cooking for 1-2 minutes. Add milk in increments while stirring until you have a slightly thick Bechamel sauce. Add mustard, stir and let simmer for another two minutes. Season with salt to taste. Add boiled eggs to sauce and allow to heat through. Serve with toasted dark rye bread and enjoy!

Source: My Danish Kitchen

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