Feeds:
Posts
Comments

Posts Tagged ‘cake’

Lagkagebunde

When it’s a special occasion like a Birthday or an Anniversary or perhaps company is just coming over for a visit, what do you make for dessert? Well in Denmark Lagkage would be a very typical choice. And in Denmark it doesn’t take too much planning either because if you don’t have the cakes for the Lagkage you could just run to the grocery store and pick up a couple. However, living across the ocean, Lagkagebunde (individual cakes for making layered cakes) is not readily available in the stores where I live. I could buy some online and throw them in the freezer for a rainy day or I could bake them myself. When I came across Himmelske Kager’s write-up on making your own Lagkagebunde I figured it was worth a try. She has a really nice tutorial and a lot of helpful tips, not to mention that her cake is delicious.

Draw an outline of pan and place cut-out inside.

It is important that you use the correct size pan and that you follow the instruction not to grease the sides of the pan. This way you’ll get a really nice outcome. The cake itself is really easy to make, but do make sure that your eggs are at room temperature.

Lagkagebunde (makes 1 cake, cut into 3 thin cake layers)

Ingredients:

5 eggs, at room temperature, separated into yolks and whites

120 gram sugar

100 gram all-purpose flour

15 gram cornstarch

1 teaspoon baking powder

Directions:

Using an 8 inch cake pan, butter the bottom of the pan only. Do not butter the sides of the pan as this will ensure the cake rising straight up. Trace a circle of the bottom of the pan onto parchment paper and cut the circle out. Place the parchment paper circle onto the greased bottom of pan and set the pan aside.

Preheat oven to 340 degrees F (175 degrees C)

Making sure eggs are at room temperature, separate into yolks and whites. Place the egg yolks into a bowl, add sugar and beat until it becomes a pale yellow, thick mixture.

In another clean bowl or stand-up mixer, beat the egg whites until stiff.

Sift the flour, cornstarch and baking powder into the egg yolk mixture, beat until it’s homogeneous. Add the stiff egg whites and gently fold into the egg yolk mixture. You do this by cutting down the middle of mixture with your spatula and folding it over the other half, rotating the bowl 1/4 turn each time, repeat until fully incorporated.

Pour batter into prepared cake pan and bake for 30-40 minutes. Do not open oven door the first 30 minutes. Careful not to over-bake the cake. It’s done when the cake feels firm to the touch or test by inserting a toothpick into the middle of the cake, the toothpick should come out clean.

Let the cake cool in the cake pan on a baking rack. Once cooled, run a small knife around the edges to loosen it from the pan and turn it out upside-down onto the baking rack. Make sure cake is completely cooled before cutting it into 3 cake layers. If you are not using the cake layers right away they can be frozen. Separate the three cakes with parchment paper and store in freezer safe bags.

Variations in taste:

Add 2-3 tablespoons of finely ground almonds to batter.

Replace 2 tablespoons flour with 2 tablespoons unsweetened cocoa. Add cocoa with dry ingredients.

Add 2 tablespoons coconut to batter.

Add orange zest to batter.

Cake will fall a little while cooling, turn out up-side-down onto cake rack.

Source: Himmelske Kager

Print Friendly and PDF

Advertisements

Read Full Post »

Drømmekage

This Danish Drømmekage is like a sweet dream indeed. The cake itself is soft and spongy and loaded with vanilla beans while the topping is thick and soft with a caramel, coconut flavor that lingers on your taste buds. Note that the cake is even more dreamy the following day.

Drømmekagen is not a cake that I grew up with although it’s been around since the 1960’s. The first time I tasted it was one year my parents were visiting me here in the States and my mother and I made it for the Danish Ladies dinner party. At the time the only kind of coconut I had access to was the sweetened large chunky kinda coconut, which turned out OK but not the way it was supposed to be. So not too long ago I came across this wonderful shredded, unsweetened coconut in the grocery store and I have been thinking about remaking the cake ever since. So here it is and I hope you enjoy it as much as we have.

Drømmekage (9-12 servings)

Ingredients:

For the dough:

75 gram butter (2.6 oz.)

1 deciliter milk (3.4 oz. or 1/2 cup)

125 gram all-purpose flour (4.4 oz.)

1 teaspoon baking powder

2 eggs, at room temperature

125 gram sugar (4.4 oz.)

1 vanilla bean, seeded

1/4 teaspoon salt

For the topping:

150 gram butter (5.3 oz.)

250 gram brown sugar (8.8 oz.)

1/2 deciliter milk (1.7 oz. or 1/4 cup)

200 gram shredded unsweetened coconut (7 oz.)

Directions:

Preheat oven to 195 degrees C (380 degrees F). Spray a 9 x 9 inch baking pan with baking spray. Add 1 tablespoon flour to pan, shake flour around pan to coat bottom and sides, discard excess flour, set pan aside.

In a small saucepan add butter and milk, warm over low heat until butter is melted, set aside.

Sift together flour and baking powder, set aside.

In a large mixing bowl add eggs and sugar, beat on high until mixture is pale yellow and very thick (5-10 minutes). Add vanilla beans and salt and beat until well incorporated. Add 1/2 of sifted flour mixture to eggs and, with a spatula, gently fold the flour into the eggs until smooth. Add 1/2 of butter mixture to eggs and gently fold in. Add remaining flour and then butter, folding it into the eggs. Pour dough into prepared pan and bake for 18-20 minutes or until a toothpick inserted into middle of cake comes out clean.

While the cake is baking, prepare the topping. Add butter, brown sugar and milk to a saucepan. Melt while stirring occasionally, bring to a boil and then add coconut, simmer for 1 minute longer. Remove pan from heat.

As soon as the cake comes out of the oven, turn the oven temperature up to 210 degrees C (410 degrees F). Add tablespoons of filling to the top of the cake and smooth it out a little. (Do not pour all of filling onto cake all at one time). When oven has reached the new temperature, place cake back into oven and bake for another 4-5 minutes. Remove cake from oven and allow to cool in the pan on a baking rack. Enjoy!

Shredded Unsweetened Coconut

Source: adapted from Anarkistens Ægte Kogebog

Print Friendly and PDF

Read Full Post »

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.

Print Friendly and PDF

Read Full Post »

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

Print Friendly and PDF

Read Full Post »

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

Print Friendly and PDF

Read Full Post »

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

Print Friendly and PDF

Read Full Post »

Almond Coconut Mousse Cake

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

Print Friendly and PDF

Read Full Post »

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

Print Friendly and PDF

Read Full Post »

Lagkage med jordbær og marcipan

I have been meaning to make a real Danish Lagkage for quite some time now, but for some reason, I kept putting it off.  Then I went to my friend Tina’s house for our monthly Danish meeting and she served the most wonderful Lagkage which really inspired me. Thanks Tina 🙂 The following morning I started researching Danish Lagkager and by late afternoon I had made my first ever real Danish Lagkage. The combination of fresh strawberries, crisp macaroons, sweet marcipan and light sponge cake made for an amazing combination of flavors and textures. It turned out to be a big success and it will definitely not be the last time that I make Danish Lagkage for dessert. 

It can seem a little complicated to get all the right ingredients together but you can buy the sponge cake, Danish macaroons and raw marcipan on the internet and making the homemade custard really is very easy. I could have baked a sponge cake myself and cut it into thirds but this particular store-bought cake it very light and thin and actually perfect, in my opinion, for making a Lagkage. If you feel inspired to make a Lagkage, I am confident that you will not regret it.

Ingredients:

3 round sponge cakes

Custard:

2 eggs

2 tbsp sugar

1 tbsp cornstarch

1 cup milk (2 1/2 dl)

1 tsp vanilla sugar

Strawberry filling:

1 pint whipping cream (1/2 liter)

1 tbsp confectioner’s sugar

1 lb fresh strawberries (500 g)

Other fillings:

1/2 lb marcipan (250 g)

Confectioners sugar for rolling out marcipan

Danish macaroons – crumbled

small amount of chocolate – grated or shaved, for decoration

Directions:

To make the Custard – Whisk eggs, sugar and vanilla sugar together in a small cooking pot. Measure out milk and add cornstarch, stir to combine. Add milk to eggs in cooking pot and while stirring constantly bring to a simmer. Custard will thicken rapidly and once you notice it bubbling remove from heat. Place custard in small dish, cover with cling wrap directly onto the custard surface to avoid a skin from forming. Place in refrigerator to cool down a little.

To make Strawberry filling – Clean strawberries under running water, cut top off and cut into half, set aside. Using an electrical mixer, whisk whipping cream until it starts to thicken a little (the beaters leave a soft track in cream). Add confectioners sugar and whisk just a little more, careful not to get whipping cream too thick. Take a little under half of strawberries and break up using a fork. Add a little under half of whipping cream to smashed strawberries and stir to combine. Set aside. Set aside the remaining half of whipped cream and strawberries.

Take marcipan and divide into 2 equal portions, roll to a ball. Sprinkle confectioners sugar onto clean tabletop and roll out balls to flat disks approximately same size as your sponge cakes. Lift from tabletop and set aside.

To assemble cake:

1. Place first sponge cake onto serving dish

2. Spread out half of custard

3. Add one disk of marcipan

4. Spread out half of strawberry filling 

5. Add second sponge cake

6. Spread out remaining custard

7. Add second disk of marcipan

8. Spread out remaining strawberry filling

9. Crush a couple of crisp Danish macaroons and sprinkle over filling

10. Top with third sponge cake

11. Spread the last remaining whipped cream over top and sides of layered cake

12. Decorate with grated or shaved chocolate and remaining strawberries

Keep refrigerated until ready to serve. Enjoy!

Danish Lagkage

Source: inspired by Maduniverset.dk

Print

Read Full Post »

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

Print

Read Full Post »

« Newer Posts - Older Posts »

%d bloggers like this: