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Honningkage

Honningkage

I bought a package of Dr. Oetker Honningkage spice mix which I have been wanting to try out for quite some time now. The cake turned out very delicious and it was super easy to make. It brought back childhood memories of a wonderful Honningkage that my mother used to make, I’ll have to ask her if she still has that recipe. The spice package is a mixture of cinnamon, cloves, ginger, allspice and baking soda so it is a really nice combination of spices. I topped the cake with a little glaze of confectioners sugar and water, which gave it a nice sweet contrast. So if you come across a package of Dr. Oetker Honningkage spice mix, give it a try, it’s really very easy to make and delicious. (Wow, that almost sounded like a commercial, it not though, just a personal recommedation 🙂 )

Honningkage – Honey Cake (makes 2 small or 1 large loaf)

Ingredients:

100 grams butter (or 3.5 oz)

1 1/2 deciliter sugar (or 145 grams or 5.1 oz)

1 deciliter honey (150 grams or 5.3 oz)

1 egg

1 deciliter buttermilk (4 liquid oz or 1/2 liquid cup)

4 deciliter all-purpose flour (235 grams or 8.2 oz)

1 package (15 grams) Dr. Oetker Honningkage spice

Directions:

Preheat oven to 150 degrees C (300 degrees F). Spray your baking pan of choice with baking spray and set aside. I used 2 small 7 x 2.5 x 1.8 inch pans (approx 17.5 x 6 x 4.5 cm). Melt butter, sugar and honey in a small saucepan, remove from heat and let it cool down a little. Beat egg and buttermilk together. Mix honningkage spice package in with the flour. Add honey mixture and flour to the buttermilk in alternating increments. Beat until incorporated, do not over-mix. Pour into baking pan and bake in center of oven for 50 minutes or until a toothpick inserted into center of cake comes out clean. If desired you can serve cake with glasur (mix confectioners sugar with a small amount of cold water). Enjoy!

Source: adapted from Dr. Oetker Honningkage spice package

Honningkage Spice Package

Honningkage Spice Package

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Almost Flourless Chocolate Cake

Almost Flourless Chocolate Cake

You don’t need a special occasion to make this cake although it is timeless, elegant and oh-so decadent, and it’s sure to take care of any severe chocolate craving which may be possessing you. This cake is very simple to make however, it does need to be made a day in advance of serving it.  I actually view that as a big plus, that way you don’t have to fiddle around with it on the day your guests are coming. I chose to serve this wonderful cake with a small scoop of Vanilla Bean Ice Cream to offset the sweetness of the cake. You could also simply choose some whipped cream or Crème FraĂŽche on the side. If you venture out and make this cake, I hope you enjoy it!

Making Almost Flourless Chocolate Cake

Making Almost Flourless Chocolate Cake

Almost Flourless Chocolate Cake (serves 8-10)

Ingredients:

200 gram dark chocolate (7 oz) (I used 70% Lindt dark chocolate)

200 gram unsalted butter (7 oz)

200 gram sugar (7 oz)

5 eggs

1 tablespoon all-purpose flour

Directions:

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

Spray a 22 cm (~ 8.5 inch) springform pan lightly with baking spray. Place a round cut-to-fit piece of parchment paper in the bottom of the pan and lightly spray parchment paper with baking spray, set aside.

Using a warm water bath (a bowl set over a pan of almost simmering water, do not let the bottom of the bowl touch the water) melt the butter and chopped chocolate over gentle heat. Once the chocolate mixture is smooth, remove from heat and allow to cool a little. Add sugar to chocolate mixture and stir thoroughly. Add the eggs on at a time, mixing well after each addition but without beating too much air into the mixture. Fold in the flour.

Pour chocolate mixture into prepared pan and bake for 22-26 minutes. Cake should be slightly wobbly in the middle when you take it out. Allow cake to cool completely before removing it from the pan. Store cake overnight in a cool place, covered with foil.

Serve with a small scoop of Vanilla Ice Cream, Whipped Cream or a dollop of Crème FraÎche. Enjoy!

Source: Trish Deseine’s,  I Want Chocolate

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Gulerodskage

Gulerodskage

And so this is how the story goes. I was suppose to have been born in April and my mother was going to name me April, but I decided to come early and surprise everyone. I arrived on March 31st, just shy of being an Aprils fool 🙂 and my mother no longer wanted to name me April, but had no other name picked out for me. So she let my siblings (Jonna, Benny and John) pick out a name for me and I believe it was my oldest brother John who came up with my name…Gitte. Tak John, det er jo et dejligt navn. Happy birthday to me 😀

Gulerodskage med flødeost glasur

Gulerodskage med flødeost glasur

This year my birthday cake is a delicious Carrot Cake from Claus Meyer’s book Meyers Kager. The cake is not overly sweet which is nicely offset by the tart and sweet cream cheese frosting. I did have a wee bit of trouble with the temperature and baking time. I think Claus Meyer may be baking with a convection oven and so the cake actually baked a lot faster than anticipated. The original baking time called for 75 minutes but the cake was done after 60 minutes. I also had to cover the cake with foil after the first 45 minutes to prevent further browning but all ended well and the cake got great reviews. This cake is definitely a keeper.

Making Gulerodskage

Making Gulerodskage

Ingredients for the cake:

75 g hazelnuts (2.6 oz), chopped

200 g unsalted butter (7 oz), room temperature

250 g sugar (8.8 oz), divided into two portions of 125 g each (4.4 oz)

6 large eggs

200 g shredded carrots (7 oz)

200 g almond flour (7 oz)

50 g all-purpose flour (1.7 oz)

1 teaspoon baking powder

1 teaspoon ground cinnamon

50 g golden raisins (1.7 oz)

Ingredients for the frosting:

400 g cream cheese (14 oz)

115 g unsalted butter (4 oz), room temperature

225 g confectioners sugar (7.9 oz)

Directions:

Preheat oven to 180 degrees C (~350 degrees F). Line a baking sheet with parchment paper and spread the chopped hazelnut out onto the baking sheet. Toast in oven for 5 minutes, remove from oven and let cool.

Lower oven temperature to 175 degrees C (~345 degrees F). Grease a 22 cm (~8 inch) spring-form pan with butter, add a couple of tablespoons of sugar, shake and turn the pan to coat sides and bottom with sugar, discard excess sugar, set pan aside.

Separate eggs into yolks and egg whites, set aside. Beat butter and half of the sugar (125 g or 4.4 oz) until white and creamy. Add egg yolks to butter mixture one at the time, continue to beat until well incorporated. Add shredded carrots and almond flour to butter mixture. Sift together all-purpose flour, baking powder and cinnamon, add to butter mixture and beat until incorporated. Add toasted hazelnuts and raisins, mix only until incorporated. Set mixture aside.

In a large clean, dry bowl add egg whites and using clean, dry beaters, beat egg whites until soft peaks start to form. While continuing to beat, add remaining half of sugar (125 g or 4.4oz) and beat until you have stiff, shiny peaks.

Using a spatula add a small amount of whipped egg whites to dough mixture, stir until combined. Add remaining whipped egg whites in half increments and gently fold the whites into the dough. When all incorporated pour mixture into prepared spring-form. Bake in the middle of oven for 55-60 minutes or until golden and a toothpick inserted into the center of cake comes out clean. (Note: I loosely covered the cake with foil to prevent further browning after the first 45 minutes of baking). Allow cake to cool completely on a baking rack before applying the frosting.

To make frosting:

Add cream cheese, butter and confectioners sugar to a bowl and beat until smooth and silky. Spread frosting onto cooled cake and serve. Enjoy!

Source: slightly adapted from Meyers Kager

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Delicious Æblekage

Delicious Æblekage

I am really enjoying this wonderful Fall weather we are having here in Virginia Beach. It’s raining, as I am typing up this blog post and I love the sound of rain drumming on the roof. What goes perfectly with a day like this? Danish Æblekage (Apple Cake) of course. And this cake is a perfectly wonderful, super delicious cake. It’s easy to make and it will fill your house with the aroma of baking apples and cinnamon. Bring on the season 🙂

Add apples, sprinkle with cinnamon sugar, pour batter, add more apples, sprinkle with cinnamon sugar and bake.

Add apples, sprinkle with cinnamon sugar, pour batter, add more apples, sprinkle with cinnamon sugar and bake.

I had to do a few minor adjustments to this cake. The original recipe called for a 28 cm (11 inch) spring-form pan which I did not have, so I used my 23 cm (9 inch) pan instead. The cake piled up nice and high but I had to adjust the baking time to make sure it was baked through. I also placed a piece of foil loosely over the cake the last 10 minutes of baking to prevent it from browning any further. It turned out fabulous.

Æblekage – Apple Cake

Ingredients:

250 gram butter (8.8 ounces), room temperature

250 gram sugar (8.8 ounces)

4 large eggs, room temperature

250 gram flour (8.8 ounces)

1 teaspoon baking powder

4 teaspoons vanilla sugar

6 large red apples

5 tablespoons sugar

3 teaspoon cinnamon

Directions:

Line a 9 inch (23 centimeter) spring-form pan with parchment paper and set aside.

Peel and core apples, cut into quarters and then slices, set aside. Preheat oven to 350 degrees F (180 degrees C).

In a large bowl beat butter and sugar until thick and smooth. Add eggs one at the time, beating well after each addition. Add baking powder and vanilla sugar to flour. With mixer on low speed, add flour mixture to wet ingredients and mix only until combined.

Stir together the 5 tablespoons of sugar with the cinnamon, set aside. Line bottom of baking pan with 1/2 of the apples, sprinkle with 1/2 of the sugar/cinnamon mixture. Pour batter over apples and smooth batter to edges of pan. Add remaining apples on top on the batter. Sprinkle remaining sugar/cinnamon mixture on top of apples.

Bake cake for 1 hour and 25 minutes or until set in the center. I placed a piece of tinfoil loosely over top surface of cake for the last 10 minutes to prevent further browning. Let cake cool completely on a baking rack. Serve with a dollop with whipped cream or ice cream. Enjoy!

Source: adapted from Beretninger fra et autentisk landbrug

Sweet apples

Sweet apples

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Sachertorte

Sachertorte

Let me introduce you to a classic Austrian cake – Sachertorte. This is a cake sure to satisfy any chocolate craving you may be suffering from. And when it comes to Austrian specialties, who else to go to for advice, other that the Austrian born Wolfgang Puck. Wolfgang’s original recipe called for apricot brandy which of course sounds perfect for this wonderful cake but was nowhere to be found in my stash of booze, so I ended up using Grand Marnier instead which I thought turned out to be a really good substitute. Also, I made one tiny little mistake. Wolfgang tells you to cut the cake into three layers, which I overlooked, and so I only cut my cake into two layers. It still turned out fantastic, but I only got to use 1/2 the amount of apricot jam called for. Next time I make this delicious cake, I will make sure that my cake gets cut into three layers so I can use up all that heavenly apricot jam. Or come to think of it, I could have used the remaining jam on top of the cake, chilled it, and then poured the chocolate glaze over it. That would have been great too. 😀

Sachertorte3

Cake batter: melt chocolate, beat eggs, add chocolate to eggs, beat meringue, add flour to chocolate mixture, fold in flour, add meringue to chocolate, fold in meringue, finished batter.

Sachertorte: in 1832 Prince Wenzel von Metternich were having important guests for dinner and tasked his personal chef with creating a special dessert for the event. But it just so happened, that the chef fell sick that day and the daunting task fell on his 16 year old apprentice Franz Sacher. His dessert was very pleasing to Metternich’s guests but did not actually become famous until Franz Sacher’s son Eduard Sacher developed his father’s recipe into it’s current form. Since then, the Sachertorte has become one of Austria’s most famous specialties.

Sachertorte

Sachertorte

Sachertorte (yields 8-10 servings)

Ingredients

Cake:

6 oz. bittersweet chocolate (170 grams)

3 oz. butter (85 grams)

4 egg yolks

1 oz. sugar, plus 3 oz. sugar (28 grams, plus 85 grams)

5 egg whites

1/4 teaspoon salt

1/3 cup flour, sifted (45 grams)

Apricot filling:

1 cup apricot jam (280 grams)

2 teaspoons Grand Marnier (optional)

Chocolate Glaze:

6 oz. bittersweet chocolate (170 grams)

1 oz. butter (28 grams)

2 oz. heavy cream (59 milliliter)

Serve with:

whipped cream

Directions
To make the cake:
Preheat oven to 350 degrees F (176 degrees C). Butter and flour a 9 x 2-inch cake pan (23 cm x 5 cm), bang out excess flour and set aside.Cut chocolate into small pieces. In a bowl, combine chopped chocolate and butter, melt over a hot water bath. Set aside to cool slightly.
In a bowl using a wire whisk, whip the egg yolks with 1 ounce sugar (28 grams) until thick and pale yellow. While pouring in a thin stream, beat in the chocolate mixture until combined.

In another bowl, beat the egg whites and salt until soft peaks. Slowly add the remaining 3 ounces of sugar (85 grams) and continue to beat until shiny stiff peaks. Fold the sifted flour into the chocolate mixture until combined and then fold in 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Pour into prepared cake pan.

Bake for 40 minutes or until done. To check for doneness, insert a toothpick into the center of cake, it should come out dry. Remove cake from the oven and cool on a rack.

To make the apricot filling:

Puree the apricot jam and stir in the Grand Marnier (optional).

Slice the cake horizontally into 3 equal layers. Spread half of the apricot filling on the bottom layer. Top with a second layer of cake. Spread the remaining apricot filling and top with the third layer of cake. Chill for at least 30 minutes.

To make the chocolate glaze:

In a bowl, combine the chopped chocolate and butter, melt over a hot water bath. In a small saucepan, bring the heavy cream to a boil. Stir the hot cream into the melted chocolate. Cool until it reaches a glazing consistency. Spread over and around the cake. Chill for another 30 minutes before serving. Serve cake slices with whipped cream on the side. Enjoy!

Source: adapted from Wolfgang Puck

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Blackberry Bars

Blackberry Bars

Blackberry Bars

Growing up back home in Denmark my father always had an elaborate garden with berry bushes, fruit trees, a vegetable garden and a green house. Needless to say he has always had a very green thumb. As for myself, I do well with herbs and I have tried my hand at growing tomatoes which turned out pretty good and this summer my blackberry bush actually gave me beautiful, juicy berries. The bush didn’t quite give me enough berries for these delicious Blackberry bars but it did give me about half of the amount I needed. I have to say, that there is something very satisfying about being able to use produce that you have grown yourself.

Blackberry bars

Cut butter into dry ingredients, pulse until only small pieces of butter remain and mixture is crumbly.

As for these gorgeous little bars they are a wonderful summer treat. I think they taste best when chilled and then cut up and served. The cake itself is soft, yet firm, a little sweet with a great crumb on top and the berries give a nice tartness to the cake.

Blackberry bars 2

Baked crust, topped with berries and filling, topped with crumble mixture and baked until golden.

Blackberry Bars (makes 16 bars)

Ingredients for crust and topping:

1 1/2 cups all-purpose flour (190 grams or 6.7 ounces)

3/4 cup sugar (160 grams or 5.6 ounces)

pinch of salt

zest of 1/2 lemon

3/4 cup unsalted butter, cold (12 tablespoons or 170 grams or 6.0 ounces)

Ingredients for filling:

2 large eggs

1 cup sugar (205 grams or 7.2 ounces)

1/2 cup plain greek yogurt or sour cream (135 grams or 4.8 ounces)

6 tablespoons all-purpose flour (52 grams)

pinch of salt

juice of 1/2 lemon

1 teaspoon pure vanilla extract

16 ounces fresh blackberries (453 grams), if using frozen berries thaw and drain of excess juices

Directions:

Line a 9 x 9 inch (22 x 22 cm) pan with foil and spray lightly with baking spray. Preheat oven to 350 degrees F (176 degrees C).

In the bowl of a food processor or electrical mixer, combine flour, sugar, salt and lemon zest. Give a quick stir to combine. Cut cold butter into 1/2 inch slices (1.3 cm), add to dry ingredients and pulse/mix until only small pieces of butter remain and the mixture is crumbly. Reserve 3/4 cup of mixture for topping the bars. Add the remaining mixture to prepared pan and gently press to form and even layer of crust at the bottom of the pan. Bake 12-15 minutes or until light golden. Let crust cool for 15 minutes before proceeding.

In a medium bowl combine eggs, sugar, yogurt (or sour cream), flour, salt, lemon juice and vanilla extract. Beat until smooth. Gently fold in the blackberries. Pour filling over baked crust and spread evenly. Sprinkle evenly with remaining 3/4 cup topping mixture. Bake for approximately 45 minutes or until the filling is set and the top is starting to brown a little. Let cool completely on a wire rack at room temperature. Chill in refrigerator before cutting into bars. Enjoy!

Source: Annie’s Eats via The Pastry Queen

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Othellolagkage

Othellolagkage

The Othellolagkage is named after Shakespeare’s great tragedy Othello which was written in the early 1600’s. Lagkager or Layered cakes are very popular in Denmark and the Othellolagkage is the “creme de la creme” of layered cakes, a true Danish classic.

Othello

Draw circle, baked Makronbund, Cake cream, Layering cakes

The cake is served on special occasions but it can be quite expensive if bought at the bakery in Denmark. Of course you can make it at home although it is a little time consuming, but well worth your effort. To save some time you can buy the lagkagebunde (cakes for layered cake) at any store in Denmark or if you live overseas, they can be purchased online. However, I choose to make my own lagkagebunde which I had frozen and so all I had to do was pull them out of the freezer to thaw.

Roll & trim Marzipan, smear cake cream along edge, gently apply Marzipan to edge, decorate seam with whipped cream

Roll & trim Marzipan, smear cake cream along edge, gently apply Marzipan to edge, decorate seam with whipped cream

Ingredients for Othellolagkage:

2 lagkagebunde (cakes for layered cake, see link for recipe)

1 makronbund (macaroon cake layer, recipe follows)

Lagkagecreme (cake cream, recipe follows)

Kakaoglasur (cocoa glaze, recipe follows)

MarcipanovertrĂŚk (marzipan coating, recipe follows)

6 tablespoons strawberry jam (optional)

6 oz heavy whipping creme

Ingredients for Makronbund – Macaroon cake layer: (makes 1)

200 gram marzipan (7 oz.)

100 gram sugar (3 1/2 oz.)

3 egg whites

Directions:

Preheat oven to 200 degrees C (390 degrees F). Take a piece of parchment paper and trace a circle from the baking pan which you used for making the lagkagebunde, I used an 8 inch pan. Set parchment paper with circle aside.

Mix all ingredients together until you have a smooth homogeneous “dough”, this may take a good 5-10 minutes. Place mixture into a plastic bag, cut off corner and squeeze dough onto circle on parchment. Bake for 20 minutes and allow to cool completely before using.

Ingredients for Lagkagecreme – Cake creme:

1 egg

3 egg yolks

4 tablespoons sugar

1 vanilla bean

4 teaspoons flour

4 deciliter whole milk (13 oz.)

1 deciliter heavy whipping cream (4 oz.)

Directions:

Whip egg, egg yolks, sugar and seeds from vanilla bean until slightly thickened and airy. Add flour and beat. Add milk and beat. Pour egg mixture and empty vanilla beans into a cooking pot and over low heat slowly bring to a simmer while whisking continously. Allow to simmer for 2 minutes while whisking. Remove from heat and transfer into a dish, cover cake cream with plastic wrap and place in refrigerator to cool completely. Once cake cream is cooled, whip heavy whipping cream to a whipped cream and stir into cake cream. Continue to keep cool until ready to use.

Ingredients for MarcipanovertrĂŚk – Marzipan coating:

150 gram marzipan (5 1/2 oz.)

175 gram confectioners sugar (6 oz.)

50 gram glucose (1 3/4 oz.)

Directions:

Mix marzipan and glucose, adding confectioners sugar in increments. Mix until you have a smooth mixture. Sprinkle a generous amount of confectioners sugar onto your work surface and roll marzipan out to the height of the finished layered cake and the circumference of the cake, this is easily measured using a butcher’s twine or some other string. Make sure Marzipan does not stick to your work surface and trim edges with a sharp knife to get straight lines.

Ingredients for Kakaoglasur – Cocoa glaze:

200 gram confectioners sugar (7 oz.)

2 tablespoons unsweetened cocoa

warm water

Directions:

Mix together confectioners sugar and cocoa. In very small increments add the warm water little by little until the consistency is thick but flowing easily. Set aside.

Assembling the cake:

Place the Macaroon cake layer (Makronbund) in the center of your serving dish. Place half of the Cake Cream (Lagkagecreme) on the Macaroon cake layer and spread to the edge. Place the first Cake layer (Lagkagebund) on top and spread a layer of strawberry jam (optional) and the remaining Cake Cream, leaving a couple of small spoonfuls as left-over. Place the second Cake layer on top of the cream. Using the left-over Cake Cream, apply a thin layer around the edges to give the Marzipan something to adhere to. Gently fold up the  Marzipan strip and then un-fold it around the edge of the cake, pressing it lightly against the edge to make it stick. If you have not already done so, mix up your Cocoa Glaze (Kakaoglasur) and spread it out over the top of the Cake layer leading the glaze to the Marzipan edge. Whip up the last 6 oz of heavy whipping cream, place in a pastry bag fitted with a star tip (or whichever is your favorite shape) and decorate the edge between the Cocoa glaze and Marzipan to cover up any gaps. Keep cake refrigerated until serving. Enjoy!

Othellolagkage

Othellolagkage

Source: Himmelske Kager

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Kringle

What is a Kringle? It is a Danish yeast cake which is traditionally baked in a pretzel shape. I guess that is why the portions of Kringle dough is so large because you would need a good amount to make it into the classic pretzel shape. However, it’s quite common for most people to shape them into a rectangle instead. The original recipe would have made 4 cakes which is too much for us here at home, although I could easily have followed that recipe and frozen the remainder down…they freeze well 🙂 But I decided to cut the recipe in half. It worked out very well and the only little hick-up I encountered was that instead of having an odd measurement of 1 1/2 large eggs ?? in the recipe, I went with an even 2 large eggs instead. The result was that I had to add a wee-bit more flour and the outcome was a very soft and pliable dough and an amazing crumb in the final cake. As with any yeast cake it is always best served same day it is baked.

The folding process for making Kringle

Just wanted to share with you that this particular recipe comes from a lady named Anne Margrethe who lives in Hirtshals, Denmark. Her Kringle recipe was featured on a Danish television show hosted by Søren Ryge and he declared it “Denmark’s best Kringle”. I must say that it is super delicious!

Starting top left picture: Cubed butter in liquid, Remonce, Filling on dough, Finished Kringler

Kringle (makes 2 Kringler, serves 12-16)

Ingredients:

For the dough:

1 deciliter water (3.4 fluid oz or 100 ml)

2 1/4 teaspoons active dry yeast (or 25 grams cake/fresh yeast)

2 tablespoons sugar

2 large eggs, room temperature

a pinch of salt

150 grams salted butter, cut into small cubes, room temperature

325 grams all-purpose flour

For the Remonce:

115 grams butter

115 grams sugar

2 teaspoons cinnamon

Other fillings: optional

50 grams raisins

25 grams blanched almonds, chopped

Garnish:

1 egg, for egg wash

Pearl sugar (or regular sugar)

Directions:

To make dough: Using hot water, confirm that the water is between 100 to 110 degrees F (no more than 110 degrees). Pour warm water into a large bowl, add 1 tablespoon of the sugar and sprinkle yeast over water, let sit for 10 minutes. Add remaining sugar, eggs, a pinch of salt, butter and flour. Using your hands, mix all ingredients until dough comes together. Dough may feel a little tacky and there may still be small pieces of butter, that is OK. Transfer dough to a clean bowl, cover with a clean, dry tea-towel, place bowl in a warm location and let rise for 1 hour.

To make Remonce filling, place butter in a small saucepan and heat over low heat until almost all melted. Add sugar and cinnamon. Remove from stove and stir until all sugar is melted with the butter. Butter and sugar may be separating, that is OK as it will come back together as it cools. Allow to cool, place in refrigerator if needed. The end result should be like a thick paste.

Rolling out dough: For easy clean-up, place two long pieces of plastic wrap (cling wrap) onto your work surface. Sprinkle plastic wrap with flour and give the dough a quick soft kneading, sprinkle with a little more flour until dough is soft and elastic, and no longer sticky. Divide dough into two portions and form each piece of dough into a log. Working with one log at the time, roll out the log (on top of the plastic wrap) to approximately 30 x 15 centimeter rectangle (11.5 x 6 inches). Spread 1/2 the Remonce filling down the middle of each dough rectangle and sprinkle with raisins and almonds. Fold the ends over about 2 cm (almost 1 inch) then fold the outer 1/3 of dough over the middle and then the other outer 1/3 of dough over the middle again. Holding onto the plastic wrap, roll dough rectangle over so it’s now placed upside-down (seam side down). Carefully place dough rectangle onto baking sheet lined with parchment paper. Repeat process with second piece of dough. If planning on baking both Kringler at this time, allow both dough rectangles to rise for another 15 minutes on the baking sheet before baking.

Freezing: If you are planning on freezing the unbaked Kringle, wrap it up in parchment paper and then foil (or a large zip lock bag if you have one). When ready to bake, thaw in refrigerator for 24 hours, then place on parchment paper at room temperature for 1 hour before baking.

Baking: Preheat oven to 220 degrees C (425 degrees F). Lightly beat egg with a fork and brush dough with egg wash. Sprinkle with Pearl sugar and almonds. Bake for 12-14 minutes on middle rack in preheated oven. Allow to cool on baking sheet. Enjoy!

Source: adapted from Anne Magrethe i Hirtshals

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Double Chocolate Zucchini Cake

This cake was love at first sight and that love was confirmed with the first bite. I have always been indifferent to zucchini, didn’t pay them any attention. As a matter of fact I always thought they were a bit boring. So what initially drew me to this cake was the deep, dark chocolate look and then I read on and discovered it contained zucchini, and I was intrigued. I had to taste this for myself.

The result was amazing and the cake left me speechless…well almost speechless 🙂 The cake is moist with a delicious intense chocolate flavor and I still can’t believe that it has zucchini in it. I was a bit unsure when I first made this cake if I should simply just let the shredded zucchini sit in the sieve and drip off while I prepared the other ingredients. I seemed to me that it should at least get squeezed a little to get rid of some more liquid. But I decided to trust the instructions and just let it sit quietly and drip off and it turned out perfectly. As you can probably tell I am a little excited about this cake and it will definitely not be the last time that I make it.

Double Chocolate Zucchini Cake (makes 1 loaf)

Ingredients:

2 cups zucchini (1 large), shredded

1 1/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon allspice

6 tablespoons butter (3 oz.), melted

1 large egg

3/4 cup sugar

1 teaspoon pure vanilla extract

3/4 cup semi-sweet chocolate chips

Directions:

Rinse and dry zucchini. Leaving the peel on, grate the zucchini using the small holes on the grater. Place shredded zucchini in a sieve over a bowl and allow the excess liquid to drain while you prepare the remaining ingredients.

Preheat oven to 350 degrees F. Butter a loaf pan and set aside.

In a bowl sift together flour, cocoa powder, baking soda, salt, cinnamon and allspice, set aside.

Over low heat melt butter and set aside to cool a little.

In your stand-mixer fitted with the paddle attachment (or use a handheld mixer) beat egg and sugar until creamy and smooth. While continuing to mix, add vanilla extract and butter. Using a spatula, fold in the shredded zucchini. Then fold in the dry ingredients until combined, do this in three increments. Add chocolate chips and mix until combined. Pour into prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pan. Enjoy!

Source: adapted from Sweet Pea’s Kitchen

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Karleksmum aka Love Yummie

This is a Swedish cake called Kärleksmums aka Love Yummies and I can totally see why it got the cute name. It’s also sometimes referred to as Snoddas or Mocha Squares…dear child has many names. This wonderful cake is light and fluffy with a mild, sweet cocoa flavor which goes perfectly with the coconut topping. When I first made Kärleksmums I had some doubt about the frosting. It appeared very grainy when I mixed it together but when I applied it to the warm cake it got completely smooth. The coconut I used is an unsweetened finely shredded coconut which I found in my local grocery stores Organic section. It is similar to what they always use in Europe so you can imagine my excitement when I stumbled onto it. If you decide to make this cake I know that you’ll love these little yummie pieces of cake.

Kärleksmums (15-18 servings)

Ingredients:

150 grams butter (5.3 oz. or 10 tablespoons)

2 eggs

300 ml sugar (10 ounces)

2 teaspoon vanilla sugar

1 tablespoon unsweetened cocoa, sifted

450 ml flour (9 oz.)

2 teaspoon baking soda

150 ml milk (5 oz.)

Frosting:

75 grams butter (2.5 oz. or 5 tablespoons)

2 teaspoon cold coffee

1 tablespoon unsweetened cocoa, sifted

2 teaspoon vanilla sugar

350 ml confectioners sugar (7 oz.)

Topping:

unsweetened shredded coconut

Directions:

Preheat oven to 175 degrees C (340 degrees F). Spray a 9 x 13 inch baking pan with baking spray and set aside.

Melt butter and set aside to cool. Beat eggs and sugar until pale yellow and thick. Add dry ingredients alternating with the milk and butter. Pour batter into baking pan and bake in the middle of oven for 20-25 minutes or until a toothpick comes out clean.

To make topping: Melt butter. Add coffee, cocoa, vanilla sugar and confectioners sugar and stir together. (Mixture may appear grainy at this point but it will smooth out once applied to cake). After the cake has cooled for 5 minutes, spread to topping out over the cake and sprinkle with a generous amount of coconut. Enjoy!

Karleksmums

Source: adapted from A Cat In The Kitchen

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