Feeds:
Posts
Comments

Posts Tagged ‘danish tea party’

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

Print

Advertisements

Read Full Post »

Kyskager - Meringue Cookies

Kyskager – Meringue Cookies

Who doesn’t love Meringue cookies. Light, fluffy, crunchy and oh so sweet little tasty treats and good for you and they contain no fat what so ever 🙂 Meringue cookies are called Kyskager in Danish and they are always a popular cookie on the coffee table, especially with the children.

These cookies are really fun to make. Yeah you get all sticky, at least I did, but the piping is awesome. Helpful hints: it’s easier to separate the egg whites from the yolks when the eggs are cold. Once separated make sure egg whites are brought up to room temperature before making the meringue. Make sure your bowl and beaters are very clean. If there is grease on your equipment it will prevent the egg whites from expanding. Store meringue cookies in a dry airtight container.

Kyskager - Meringue Cookies

Kyskager – Meringue Cookies

Ingredients:

 4 whole egg whites, at room temperature

1 cup sugar

1 tsp almond extract

1/2 tsp cream of tartar

10 drops food coloring

Directions:

Preheat oven to 225 degrees F. Beat egg whites in a large bowl with an electrical mixer on medium speed until frothy. Add cream of tartar and beat until soft peaks form. Increase speed to medium-high. Add sugar 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until blended. Spoon meringue into pastry bag and pipe out cookies onto parchment paper about 1 inch apart. If you don’t have a pastry bag with tip attachments, you can use a ziplock bag by snipping off one corner of the bag or you can simply drop the meringue onto the parchment paper by the teaspoon full. The meringue cookies will fill up 2 large baking sheets. Bake both sheets of cookies at the same time for 45 minutes. Turn the oven off. Let the meringues stay in the oven for 1 hour or until cool.

Source: Tasty Kitchen

Print

Read Full Post »

%d bloggers like this: