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Posts Tagged ‘cake’

Æblekage med Makroner – Apple Cake with Macaroons

Posted in Danish, Dessert, tagged , , , , , , , on April 4, 2011| 8 Comments »

Æblekage med Makroner og Flødeskum

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

Ingredients:

6 sweet apples, peeled and sliced

2 cinnamon sticks

1 vanilla bean, seeds scraped out

1/2 to 1 cup sugar, to taste

1/4 cup of water

macaroons

whipping cream

Directions:

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

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

Peeled, cored and sliced apples

Danish Makroner (Macaroons)

Æblekage med Makroner

Source: My Danish Kitchen

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Cremelinser – Custard Filled Tarts

Posted in Danish, Dessert, tagged , , , , , , , on February 28, 2011| 25 Comments »

Cremelinser with Cherry Sauce

As you may have heard me say before, I am a big sucker for Custard. Whenever I make something with Custard I always make sure to leave one or two big spoonfuls in the bowl for me to taste. Well I have been craving that sweet vanilla flavor lately and when I came across these delicate little cremelinsers I knew that I had to make them immediately. And so I did. The Custard did not disappoint, it turned out fluffy and creamy. I thought the Cremelinser’s should be served with a sauce  and what I wanted to make was a raspberry sauce, but I was not able to find any plump fresh raspberries so I made a cherry sauce instead which was equally delicious. Please enjoy!

Cremelinser

Ingredients:

For the dough:

150 grams cold butter (about 10 tablespoons)

250 grams flour (1 2/3 – 2 cups)

60 grams sugar ( 1/3 cup)

2 egg yolks

1 tablespoon cold water

For the Custard filling:

2.5 deciliter milk (1 cup)

1/2 vanilla bean

2 tablespoons sugar

2 egg yolks

1 tablespoon cornstarch

Directions:

Making the filling:

Cut vanilla bean in half lengthwise and scrape out seeds with the tip of a knife. Place vanilla seeds, bean and milk in a small saucepan and bring to a simmer. Meanwhile, beat the egg yolks and sugar together until pale in color and fluffy. Add cornstarch and mix together. While continuing to beat the eggs, slowly pour half of the hot milk into the eggs to temper it. Then pour the tempered egg mixture back into the saucepan and return to low temperature on the stove. Continue to whisk mixture over low temperature until the custard starts to thicken, making sure the custard does not boil. Remove from heat, place in a small bowl, cover with cling wrap directly on the custard surface to prevent a skin from forming and place in refrigerator to cool.

Making the dough:

Cut cold butter into small cubes, add to flour and crumble butter and flour together. Add egg yolks, sugar and cold water and quickly bring dough together using your hands. Form dough into a flattened disk, wrap in cling wrap and refrigerate for at least 1/2 hour.

Preheat oven to 200 degrees Celsius (392 degrees Fahrenheit)

Dust working surface with flour and roll out dough to about 3 mm thickness. Using a 10 cm (4 inch) circle cut out ten circles. Spray five 9 cm (3 1/2 inch) tart forms with cooking spray. Place a round circle of dough in tart form and gently press dough into form. Fill dough tart form with custard up 2/3 to the top and place a second circle on top, pressing down gently to close. Pinch off excess dough around the edges. Makes 5 tarts. Place tarts directly onto the rack in the oven and bake for 15 to 20 minutes until golden brown. Let cool down completely before removing from tart form and serve. Enjoy.

Cremelinser

Dough filled with Custard

Put a lid on it

Source: adapted from Grydeskeen

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Red Velvet Cake Balls

Posted in Chocolate, Cookies, Dessert, tagged , , , , , , , on February 7, 2011| 40 Comments »

Red Velvet Cake Balls

Valentine’s Day is upon us once again. A day for celebrating your affection for your loved ones and for buying massive amounts of chocolate, flowers and Hallmark Cards. The truth of the matter is that I do not celebrate Valentine’s Day. I think it is much more sincere and natural to show your affection in a spontaneous manner….besides I don’t like an overly crowded restaurant. However, I did think it would be fun to make something in a Valentine’s theme and I have been itching to make these Red Velvet cake balls.

The balls turned out very delicious and they were easy to make but a bit time-consuming. If you make cake balls make sure they are thoroughly chilled for easier handling. I worked with 3 or 4 balls at the time so they wouldn’t warm up before i could get them dipped in the chocolate. A tip which worked out really well (courtesy HubPages) was to take a plastic fork and break off the middle two digits which allowed for quicker and better draining off the excess chocolate. So first I rolled the ball in the melted chocolate, then scooped it onto the fork and spooned chocolate over the remaining cake ball and placed it onto a baking sheet to set. I also melted the chocolate in small increments because the cake crumbs make the chocolate thicken pretty quickly.

The best part of making these wonderful Red Velvet Cake Balls was to hear my sons reaction over the phone when he recieved them at his college 🙂

Red Velvet Cake Balls

Ingredients:

1 box Red Velvet  cake mix (follow baking instructions on box)

16 oz can Cream Cheese Frosting

2 – 12 oz bags chocolate/white chocolate

1/2 lb colored candy wafers (optional – for decorating)

Directions:

Bake red velvet cake according to directions on box. Allow cake to cool completely.

Break up cake into large chucks, place in food processor and process until fine crumbs. Place cake crumbs in a large bowl.  If you don’t have a food processor you can certainly crumble it by hand. Add cream cheese frosting to cake crumbs and mix together. It may be easier to use your hands for the mixing, but a bit messy. Roll cake mass into quarter size balls and place on a baking sheet. Refrigerate cake balls for several hours or place in freezer to speed up the cooling process. You want them very cold for easier handling before dipping in chocolate.

Melt chocolate over a warm water bath or in microwave according to package directions. Using a spoon and fork, gently roll each ball in the melted chocolate to cover, spooning more chocolate over the ball as needed. Place ball on baking sheet or parchment paper until chocolate has hardened.

If decorating, melt colored candy wafers over a water bath or in microwave. Load into a small zip lock bag, cut off the corner tip of zip lock bag making a tiny hole. Drizzle over chocolate covered balls and let set. Enjoy.

Baked Red Velvet Cake

Break up cake

Crumbs with frosting

Source: Bakerella

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Danish Marmorkage – Marble Cake

Posted in Danish, Dessert, tagged , , , , on December 20, 2010| 13 Comments »

Marmorkage

This cake was the very first cake I learned to bake and I made it quite often when I was a young girl. It was my favorite cake at that time. It had been years since I last baked this cake that I had almost forgotten about it. Then when I played the blogging game “Tag” I was reminded of it and I decided it was time for a revisit. This version of Marmorkage is a dense cake which is not overly sweet. The original version has more white cake than chocolate, but since I love chocolate I always reverse it.

Marmorkage

Ingredients:

130 gram salted butter (1 stick plus 1 tablespoon)

200 gram sugar (1 cup)

3 eggs

1 teaspoon baking powder

250 gram flour (2 1/4 cup)

1 deciliter milk (1/2 cup plus 2 tablespoon)

6 tablespoon cocoa

Directions:

Preheat oven to 170 degrees Celcious (340 degrees Fahrenheit). Coat loaf pan with butter and dust with flour, shake out excess flour and set aside.

Place butter in small saucepan and melt over low heat. Once melted, place in a mixing bowl, add sugar and mix well. Add eggs one at a time and mix well. Stir flour and baking powder together. Add flour and milk in small increments until incorporated. Remove 1/3 of dough to a small separate bowl, this will remain the white colored dough. To the remaining 2/3 dough, add cocoa and stir until well blended.

Place 1/2 of cocoa dough in bottom of loaf pan, add white dough, then add the remaining cocoa dough as the top layer. Take a fork and run it up and down the dough layers a couple of times to create a marbeling effect. Bake in preheated oven for 1 hour 15 minutes or until a toothpick comes out clean. Enjoy.

Chocolate and white dough, top off with chocolate dough.

Source: My Danish Kitchen

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Pumpkin Bars with Hazelnut Cream

Posted in Autumn, Dessert, tagged , , , , , , , , on October 7, 2010| 6 Comments »

Pumpkin Bars With Hazelnut Cream

Pumpkin Bars With Hazelnut Cream

I heard there is a Pumpkin shortage. A couple of weeks ago, there was no pumpkin to be found anywhere (believe me I looked) but now the stores are fully stocked. So do we have a shortage or did we just get off to a slow start? In any case, I am very happy to see pumpkin on the shelves again and now I can finally get started with my fall baking.

To me, Pumpkin is one of those types of food that is an acquired taste. I really didn’t care for it when I first came to the States but as time have gone by, not only do I like it, I completely love it. Not that pumpkin itself has much flavor but when seasoned correctly it become very delicious.

These pumpkin bars are light and moist all at the same time, and extremely tasty. I like them plain with no topping at all, but if you like a little topping with it, then the hazelnut/cinnamon cream compliments it very nicely. I hope you enjoy these Pumpkin Bars.

Pumpkin Bars

Pumpkin Bars With Hazelnut Cream

Ingredients for Pumpkin Bars: 

4 large eggs

1 2/3 cups granulated sugar

3/4 cup vegetable oil

15 ounce can pumpkin

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Ingredients for Hazelnut Cream:

1 1/2 cup whipping cream

3 – 3 1/2 tablespoon Hazelnut Liqueur

1/2 teaspoon cinnamon

Directions:

Preheat oven to 350 degrees F. Grease a 9 x 13 inch pan and set aside.

In a large bowl combine eggs, sugar, oil and pumpkin. Mix on medium speed until blended well. Sift together flour, baking powder, cinnamon, salt and baking soda. Add dry ingredients to the pumpkin mixture and mix on low-speed until batter is smooth. Spread batter into greased pan and bake for 30 minutes. Insert a toothpick into center of cake, toothpick should come out clean if cake is done. Let cool completely before cutting into bars.

To make Hazelnut Cream: Add Hazelnut liqueur in increments and taste as you go to see how mild or strong you like the mixture. In a small bowl combine whipping cream, Hazelnut liqueur and cinnamon. Beat until mixture starts to thicken and beaters leave tracks in cream. Serve on top of Pumpkin Bars, if you like. Enjoy!

Source: adapted from Paula Deen, originally by Patty Ronning

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Danish Hindbærsnitter

Posted in Danish, Dessert, Pastry, tagged , , , , , , on August 29, 2010| 17 Comments »

Hindbærsnitter

Hindbærsnitter

Hindbærsnitter is a very popular Danish pastry that can be found, dare I say, in any Danish bakery. To this day, it remains one of my favorite Danish pastries. Ok, so I realize that I say that about every Danish dessert that I make, but Danish pastries are simply just to die for. Hindbærsnitter consist of two pieces of pastry that is sandwiched together with a generous amount of seedless raspberry preserves and then topped off with glaze and sprinkles. It’s sweet and simply delicious.

Danish Hindbærsnit

Danish Hindbærsnit

Ingredients:

375 gram flour (3 1/3 cup flour)

1/2 teaspoon baking powder

125 gram confectioners sugar (1 1/4 cup)

40 gram egg (1 large egg)

250 gram margarine (2 sticks plus 2 tablespoon)

1 – 1 1/2 cup seedless raspberry preserves

For glaze:

2 cups confectioners sugar

2-3 tablespoons cold water

For decoration:

sprinkles of your choice

Directions:

Line two large baking sheets with parchment paper and preheat oven to 430 degrees F ( 220 C).

Cut margarine into small cubes. In a small bowl combine flour, baking powder and confectioners sugar. Place dry ingredients in a food processor. Add margarine and egg and pulse until dough starts to come together and let go from walls. Remove from food processor and press together to form a ball of dough. Do not overwork. Wrap dough in cling wrap and place in refrigerator for 1 hour to chill. You can also leave dough in refrigerator until the following day.

Remove dough from refrigerator and divide into half. Quickly with your hands, form dough ball into a rectangular shape. Place on floured surface and roll out to a 9 x 14 inch rectangle. Roll dough back up onto your rolling-pin and lift onto lined baking sheet. Repeat with second half of dough. Bake in preheated oven for 10 minutes until golden along edges.

Once the dough comes out of the oven things will move a little fast so make sure glaze, raspberry preserves and sprinkles are ready on your counter. While dough is baking, make the glaze by mixing confectioners sugar and water together. Stir up the seedless raspberry preserves until smooth and pliable and have sprinkles ready.

As soon as the cakes come out of the oven, spread raspberry preserves over the first cake. This will be the bottom piece. Gently slide a flexible plastic cutting board under the second cake and lift it up. Then slide it off the cutting board onto the first raspberry covered cake. If the cake crack a little don’t worry, the glaze will cover it up. While the cake is still warm, start spreading the glaze out over the cake. Add the sprinkles quickly before the glaze sets. You may have to do this as you go along. Let glaze set a little but while the cake is still warm, cut into rectangular pieces. Enjoy!

Baked cake topped with raspberry jam, top with second baked cake

Baked cake topped with raspberry jam, top with second baked cake

Source: adapted from Arla

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Chocolate Chip Blondies

Posted in Dessert, tagged , , , , on July 30, 2010| 12 Comments »

Blondies

Blondies

My first encounter with Blondies….ever, was one day recently when I came home from work and found my son Nicholas and his friend Jessica cleaning up the kitchen after having made a batch of Blondies. (Did you notice that I said; they cleaned up the kitchen 🙂 ) I gotta tell you, coming home after a long day at work to the scent of baked goods; I could get use to that. But seriously, the Blondies were absolutely fantastic and the kiddies did an excellent job. These Blondies turned out light and cakey with a wonderful brown sugar flavor. Blondies definitely have more fun!

Update: I was wondering if it’s really necessesary to have two whole sticks of butter in this recipe, it just seems like way too much butter for me. So I decided to try with just with one stick and the Blondies turned out fantastic. I have adjusted the recipe to just one stick of butter and now I can eat Blondies with less guilt.

Ingredients:

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 sticks) unsalted butter, softened

2 cups firmly packed light brown sugar

3 large eggs, at room temperature

2 teaspoons vanilla extract

3/4 cup white chocolate chips

3/4 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degree F. Line a 9 x 13 inch baking pan with parchment paper so it extends over the long edges of pan. Spray with cooking spray.

In a medium bowl, mix together flour, baking powder and salt; set aside.

In the bowl of an electrical mixer, using the paddle attachment, beat the butter and brown sugar at medium speed until light in color and texture, about 2 minutes. Scrape down sides of bowl. Beat in eggs one at a time, beating well after each addition. Beat in vanilla extract. At low speed, mix in the dry ingredients just until combined. Using a wooden spoon fold in white and semi-sweet chocolate chips.

Scrape batter into prepared pan and smooth the top. Bake the bars for 35 to 40 minutes, until they are golden brown and a toothpick inserted into center comes out clean; do not overbake. Cool completely in pan on a wire rack. Once cooled completely, lift up the parchment paper to remove the bars from pan. Cut into squares.

Source: adapted from The Good Cookie by Tish Boyle

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Blommekage – Plum Cake

Posted in Danish, Dessert, tagged , , , , , , , , , on July 16, 2010| 12 Comments »

Blommekage

Blommekage

When I first saw this cake I knew I had to make it immediately. And this recipe didn’t lay around on the kitchen counter in my to-do pile for weeks and weeks on end, no sir, it moved right up to the top of the list. Besides, I had been eyeballing the most beautiful plums at the store. I love this cake, but, it did give me quite a bit of trouble. The first time I made it, I placed the plums at the bottom of the pan, as instructed. But when I removed the cake from the pan, some of the plums stayed at the bottom of the pan. Fiasco! But that only got me more determined to make this cake work for me. So I slept on it and decided to try it again. This time I started by placing dough in the bottom of the pan, then plums and topping it off with the remaining dough. It worked like a charm and I was very pleased with myself  🙂 The cottage cheese makes the cake itself moist and sweet which is a great contrast to the slightly tart plums. I know my pictures does not show it, but I also added a glaze to the top which turned out to be the icing on the cake (pun intended). I would recommend serving this the same day it’s baked when the cake is at its freshest.

Plum Cake Ingredients

Ingredients:

For Cake:

125 gram butter at room temperature (9 tablespoons)

225 gram sugar (1 cup plus 2 tablespoons)

4 eggs

200 gram cottage cheese (3/4 cup)

1 1/2 teaspoon lemon zest

250 gram flour (2 1/4 cup)

2 teaspoon baking powder

4 plums

1-2 cinnamon Biscotti, crumbled

For Glaze:

100 gram powdered sugar (1 cup)

2 tablespoon water

1 teaspoon rum

1 teaspoon flour

Butter and sugar, crumbly

Plum Cake with sugar on top

 

Directions:

Preheat oven to 175 degrees C (347 degrees F)

Plums should be pretty firm, not too soft and juicy. Cut plums into half and twist in opposite directions to separate. Cut pit out with knife. Place plums on paper towel with cut side down to absorb excess juices.

Place Biscotti in zip lock bag, close tightly and pound to crumble. Coat inside of loaf pan (5 x 9 inch) with butter and sprinkle Biscotti crumbs inside pan to coat sides and bottom with crumbs, discard excess crumbs. Set aside.

Place butter and sugar in a bowl and beat with mixer until blended well and crumbly. Add eggs one at the time, mixing well after each egg. Add cottage cheese, lemon zest and mix to blend. Stir flour and baking powder together and fold dry ingredients into batter.

Pour half of batter into prepared pan. Add plum half’s onto the batter, cut side down. Pour the remaining batter on top of plums and spread batter evenly. Sprinkle top with sugar. Bake cake in the middle of preheated oven for 60 to 65 minutes until golden brown. Let cake cool off completely before removing from pan. Once removed from pan, mix glaze and spread over top of cake. Enjoy.

Plum cake with cottage cheese

Plum Cake With Cottage Cheese

Source: adapted from Arla

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Kiksekage (Chocolate Biscuit Cake)

Posted in Danish, Dessert, tagged , , , , , , , , , , on May 23, 2010| 8 Comments »

Kiksekage

Kiksekage

This is another cake from my childhood. I actually don’t think I’ve had this cake more than a few times but it definitely made an impression on me. It’s creamy, chocolaty and a very rich dessert. Serve it with a dollop of Amaretto Whipped Cream and it’s like a piece of heaven. It’s typically made with a type of Crisco and egg which doesn’t sound too good to me, considering it’s a no bake cake, but then I came across this recipe and I’m so glad I tried it. It’s just like I remember it!  This was one of the desserts I served for my Danish Tea Party and also for my Mother In-law Mary Helen for Mother’s Day and just about the entire cake disappeared. Trust me on this one, it is delicious.

Making Kiksekage

Making Kiksekage

Kiksekage

Ingredients for Kiksekage:

8 oz. semi-sweet chocolate (227 grams)

1 1/3 cup heavy whipping cream (10 oz. or 295 ml)

3/4 cup confectioners sugar (3 oz. or 85 grams)

7 tbsp butter (3.5 oz. or 100 grams)

7 oz butter biscuits (ex. Leibniz)

Ingredients for Amaretto Whipped Cream

1 cup heavy whipping cream

2 tbsp powdered sugar

2 tbsp Amaretto liqueur

Directions:

Line a 9 x 5  in. loaf pan with parchment paper by placing one big piece of paper across bottom and long sides and cut two smaller pieces of paper for the ends of the pan. Chop chocolate into small pieces and place in a bowl. Pour whipping cream and confectioners sugar in to a small cooking pot, stirring occasionally bring to a simmer. Slowly pour the hot cream mixture over the chopped chocolate. Stir the mixture until shiny and smooth. Let cool for 5 minutes. Cut butter into small pieces and add to chocolate mix, stir until completely melted. Place mixture in refrigerator for 15 minutes to cool. Cover bottom of loaf pan with chocolate, then place a layer of biscuits, repeat chocolate, biscuit, ending with a layer of chocolate. Cover the top of chocolate with cling wrap and place in refrigerator overnight. The following day gently and slowly lift the cake out of the form. Invert cake onto a plate and slowly peel off parchment paper. Decorate the top of cake with your choice of topping, serve with Amaretto whipped creme, if desired.

Making Amaretto whipped creme: In a small bowl combine whipping cream, powdered sugar and Amaretto. Whisk until desired consistency. Serve with Kiksekage.

Source: madgal.dk

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