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Bedstefars Skæg

Bedstefars Skæg

This cake is one of those old-fashioned danish cake that you may, or may not, remember from your childhood. I am not really sure I tasted this cake when I was a child, but the topic came up and it just sounded so delicious that I had to make it (anything with meringue, and I’m game). And the cake did not disappoint. The cake is soft and buttery and the combination of raspberry and soft, sweet meringue is very delicious. Enjoy!

Bedstefars Skæg (16 servings)

Ingredients:

185 g unsalted butter, room temperature (6.5 oz)

225 g sugar (8 oz)

3 egg yolks

275 g all-purpose flour (9.7 oz)

3/4 tsp baking powder

1/2 tsp salt

175 ml milk (6 fl oz)

6 oz seedless raspberry jam

3 egg whites, room temperature

185 g sugar (6.5 oz)

Directions:

Preheat oven to 200 degrees C (390 degrees F). Spray a 9 x 13 inch  (23 x 33 cm) pan with baking spray and line pan with parchment paper extending over edges, set aside.

Beat butter and suger until smooth. Add egg yolks one at the time and continue to beat until homogeneous. Sift flour, baking powder and salt into butter mixture, add milk and using a spatula fold everything together until smooth, batter will be a little thick. Drop batter into prepared pan and spread out into corners. Bake for 15 minutes and let cake rest on a cooling rack while meringue is made.

Beat egg whites until frothy, slowly add sugar and beat on high speed until stiff peaks form.

Spread raspberry jam out over cake in a thin layer. Top the cake off with the meringue, sealing the edges and bake for another 15 minutes or until golden. Serve at room temperature and enjoy!

Source: slightly adapted from Anne Au Chocolat

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Marmorkage

Marmorkage

If you follow my blog it should be pretty obvious to you that I love Marmorkage (Marble Cake) since I have already written about this cake twice before (here and here). So why another Marmorkage on the blog? Well this time the presentation of the cake is a little more festive since I am using a bundt pan and the recipe has yogurt and cream in it which gives the cake a little extra moisture. I also increased the cocoa amount slightly from two to three tablespoons and quite frankly I think I’ll bump it up even more next time around…because I can…and because I love chocolate.

Marmorkage – Marble Cake

Ingredients:

200 g salted butter (7 oz), room temperature

250 g sugar (8.8 oz)

4 eggs

250 g all-purpose flour (8.8)

2 teaspoons baking powder

2 teaspoons vanilla sugar or beans from 1 vanilla pod

200 g plain greek yogurt (7 oz)

3 tablespoons unsweetened cocoa

2 tablespoons whipping cream

Directions:

Spray bundt pan with baking spray, toss a little flour around to coat the pan and then bang out excess flour, set pan aside. Preheat oven to 340 degrees F (175 degrees C).

Beat butter and sugar on high speed until soft and creamy, 5-10 minutes. Add eggs one at the time, beating well after each egg. Sift flour, baking powder and vanilla sugar together. Alternate adding flour and yogurt mixing on low speed, blend only until incorporated.

Place 1/2 of batter into a second bowl. Sift cocoa powder into this 1/2 of the batter and fold the cocoa into the batter until homogeneous. You now have a bowl with white batter and one with cocoa batter. Drop spoonfuls of alternating white and brown batter into your prepared bundt pan, smooth top out before baking. Bake cake for 35 to 40 minutes or until a toothpick comes out clean. Let cake cool in pan and then invert out onto serving plate. Enjoy!

Marmorkage

Marmorkage

Source adapted from: Spisestuen.dk

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Honningkage Med Smørcreme

Honningkage Med Smørcreme

Honningkager are thought to be from Christiansfeld in the southern of Denmark and started gaining popularity around 1783. For many, they are associated with Christmas but I would be perfectly happy eating them year round. A Honningkage is firm in texture, yet airy and filled with Christmas spices. I have made different versions of honey cakes here on my blog before, like Honninghjerter which was quite an adventure and the short-cut Honningkage which was very flavorful but more like a regular soft cake. For this particular Honey Cake with Buttercream I decided to add a thin layer of Apricot jam which is not traditional but I think it pairs really well with the spices in the cake. I know it is a little early but since it’s December 1st I want to wish all of you a very Merry Christmas. 🎄

Trim edges off cake if hard, cut cake horizontally into two, spread buttercream and apricot and fold layers together, top with melted chocolate

Trim edges off cake if hard, cut cake horizontally into two, spread buttercream and apricot and fold layers together, top with melted chocolate

Honey Cake with Buttercream and Apricot (makes 15 servings)

Ingredients

For the cake:

500 gram honey (17.5 oz)

125 gram sugar (4.5 0z)

3 eggs, room temperature

1 teaspoon ground ginger

2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 organic orange, zested

1 dl heavy whipping creme (3.4 fl oz)

2 tablespoon plain greek yogurt

2 teaspoon Ammonium Bicarbonate (called Hjortetaksalt in Danish)

500 gram all-purpose flour (17.5 oz)

For the Buttercream:

130 gram butter, room temperature

130 gram confectioners sugar

Additional:

145 g Apricot jam (5 oz)

120 gram semi-sweet chocolate (4.2 oz)

Directions:

To make cake:

Lightly grease a 9 x 9 inch (23 x 23 centimeter) baking pan and line with parchment paper so the paper is overhanging the sides. Preheat oven to 320 degrees F (160 degrees C).

Combine honey and sugar in a small saucepan and heat until sugar is dissolved. Remove from heat and allow to cool until “finger warm”.

Beat eggs, ginger, cinnamon, cloves, orange zest, whipping cream and yogurt until combined. Add cooled honey mixture and beat until combined. Sift together flour and Ammonium Bicarbonate, then add flour to egg mixture and stir until fully incorporated and smooth. Pour batter into prepared pan and bake for 60 minutes or until done, careful not to over bake. Check for doneness by using a toothpick, it should come out clean when cake is done. Allow cake to cool completely before assembling.

To make buttercream:

Make sure butter is at room temperature. Cream butter and confectioners sugar together until smooth and creamy.

Assembly:

If cake edges feel hard, trim them off using a serrated knife. Cut cake horizontally into two layers and place them both cut-side-up, side-by-side. Stir apricot jam to loosen it up and spread jam out over bottom cake layer evenly. Spread buttercream out over top cake layer, flip it over and place top cake layer on top of bottom cake layer so buttercream and apricot are now together in the middle.

Chop chocolate coarsely and place in a microwave safe bowl. Melt chocolate in microwave, stopping every 10 seconds to stir and check to see if chocolate is melted completely. Spread melted chocolate out over top of cake and allow to set before cutting cake. If desired, trim edges off cake using a serrated knife. Enjoy!

Source: adapted from Alletiders Kogebog

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Stuvet Hvidkål

Stuvet Hvidkål

As a child we occasionally had Stuvet Hvidkål with Frikadeller and my Mom makes the best stewed cabbage in the world, of course 😘 I have not served this dish myself very often because my son and husband was not terribley thrilled with the idea of stewed cabbage. However, I just had such a craving for it the other day and my husband actually liked it, even told me three times that it was really delicious. So either he was starving to death or it was super delicious. I think super delicious!

Stuvet Hvidkål (4-6 servings)

Ingredients:

1 small white cabbage head

2 1/2 dl reserved water from cabbage

4 tablespoon salted butter

4 tablespoon all-purpose flour

Milk, to desired consistency

Fresh ground Nutmeg, to taste

Salt, to taste

Pepper, to taste

Directions:

Discard outer cabbage leaves. Divide cabbage head into four quarters, cut out core and chop cabbage into bite-size pieces. Boil cabbage in lightly salted water for 10 minutes. Reserve 2 1/2 cups of cabbage water, drain cabbage.

Melt butter over medium heat, add flour and whisk for 1-2 minutes until roux takes on a light golden color. Slowly add milk in small increments whisking constantly until you have a thick roux, then add cabbage water in small increments continuing to whisk until desired consistency. (If Bechamel sauce is still too thick at this point you can add a little more milk). Season to taste with fresh ground nutmeg, salt and pepper. Add cabbage to sauce and simmer covered for 5-10 minutes. Serve hot with some wonderful Frikadeller. Enjoy and Velbekomme.

Bechamel Sauce

Bechamel Sauce

Source: My Danish Kitchen

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Sarah Bernhard Kager

Sarah Bernhardkager

Sarah Bernhardkager are famous danish cakes developed by pastry chef Johannes Steen in Copenhagen, Denmark back in 1911. The cakes are named after the famous french actress Sarah Bernhard who visited Copenhagen in connection with her book release and so the cakes were created in her honor. The Sarah Bernhard cake is a macaroon cookie topped with a rich genache, covered with melted chocolate and the original cake was decorated with a small candied violet flower. The cake is a decadent treat.

Making Sarah Bernhard Cakes

Making Sarah Bernhard Cakes

This recipe makes approximately 40 macaroon cookies. The extra cookies can easily be stored in a cookie tin with a tight fitting lid and used later. The process for making the cakes is long, but fairly easy. I would advice to break up the process into two days, either make the cookies on day one and then make the ganache and assemble cakes on day two or vice versa. I also simplified the chocolate coating by using Ghirardelli dark melting wafers which is so much easier than tempering chocolate and it taste eaqually wonderful. If you cannot find the Ghirardelli wafers in your local store it can be bought online.

Sarah Bernhard Cakes – makes 15 cakes

Ingredients:

For the Macaroons:

150 gram hazelnuts (5.3 ounces)

300 g sugar (10.6 oz)

approx 3 egg whites, at room temperature

For the Ganache:

4 deciliter heavy whipping creme (13.5 fl oz)

250 g dark chocolate, with about 66 % cocoa content (8.8 oz)

For chocolate coating:

300 g Ghirardelli dark melting wafers (10.6 oz)

Directions:

To make hazelnut macaroons: Preheat oven to 340 degrees F (170 degrees C). Line baking sheets with parchment paper and set aside. In a food processor combine hazelnuts and sugar and process until you have a fine crumble. Lightly beat egg whites with a fork to break up whites  a little. With the processor going on low speed, slowly add egg whites until you have a smooth, thick mixture. Drop spoonful’s of hazelnut mixture onto baking sheets, no more than 4-5 cm (1.6 to 2 inches) in diameter, beware that the mixture will spread out. Bake for 13-14 minutes or until they start taking on a golden color. Allow to cool slightly on baking sheet before moving cookies to a cooling rack. Once cooled down, store in a cookie tin until ready to use.

To make ganache: In a small saucepan, heat whipping creme until it just starts to simmer. Remove from heat and let sit covered for 10 minutes. Meanwhile, chop chocolate finely and place into a bowl. Pour whipping creme through a sieve and then back into saucepan, heat to simmer once again and remove from heat. While stirring chopped chocolate in the center, pour creme in a thin stream into chocolate and continue to stir until you have a smooth, shiny chocolate. Refrigerate for at least two hours or overnight.

Assembling cakes: Remove ganache from refrigerator and stir until smooth. Spoon a small amount of ganache onto a macaroon cookie and using a small icing spatula or a butter knife shape the ganache into a rounded cone shape. Set cookie aside and repeat with remaining macaroon cookies until ganache is used up. To cover cakes with melted chocolate, place melted chocolate into a microwave bowl and microwave chocolate in 10 seconds increments, stirring chocolate in-between each heat until chocolate is melted and smooth. Careful not to overheat, as chocolate will then burn and it become nu-usable. Over the bowl of melted chocolate, place a cake onto a fork and spoon melted chocolate over the Sarah Bernhard cake. Once covered, gently tap fork to allow excess to drip off. Place cake onto a piece of foil or parchment paper and allow chocolate to set. Repeat with remaining cakes. If melted chocolate starts to harden, place back into microwave for 10 seconds to soften back up. Once the chocolate has hardened on all cakes, store cookies in a container with a tight fitting lid in the refrigerator. Cakes can be served cold or at room temperature. Enjoy!

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Fastelavnsbolle with Remonce and Raspberry Cream

Fastelavnsbolle with Remonce and Raspberry Cream

It is that time of year again, time for Danish Fastelavn. I have written about the details of this fun children’s holiday before and I have baked the traditional Fastelavnsboller which you can see here and here, but this year I figured I would make a quick and easy, yet equally delicious, version of my previous recipes. So this is a short-cut to Fastelavnsboller made with store-bought croissant dough which is filled with remonce and baked. The filling is a raspberry cream but you can use any filling you desire. I hope you enjoy this short-cut.

Fastelavnsboller short-cut

Fastelavnsboller short-cut

Fastelavnsboller (makes 6)

Ingredients:

1 store-bought roll croissant dough

1 egg, for glazing rolls

1 tbsp cold water

For the Remonce:

50 g butter, room temperature

50 g Marcipan

50 g sugar

1/2 tsp vanilla sugar

For the Raspberry Cream:

2 dl heavy whipping cream

1 tbsp confectioners sugar

2 tbsp raspberry jam

red food coloring, optional

For decorating:

confectioners sugar

1 tbsp freeze-dried raspberries, optional

Directions:

Preheat oven to 350 degrees F.

To make Remonce: beat butter, marcipan, sugar and vanilla sugar until smooth and creamy (4-5 minutes). Set aside.

Unfold croissant dough and cut into 6 equal squares. Drop a teaspoonful of Remonce on each square. Fold corners into middle, pinch seams shut, turn over and gently form into a round roll using your hands. Place seam side down onto a prepared baking sheet. Beat 1 egg with water and brush rolls with egg wash. Bake 15-20 minutes until golden brown. Cool on baking sheet.

To make Raspberry Cream: combine whipping cream and confectioners sugar, beat to a soft whipped cream (beaters are starting to leave tracks in cream). Add raspberry jam and red food coloring (optional), stir to combine. Load cream into a piping bag with a decorative piping tip (or you can use and cut the tip off a zip-lock bag).

Cut top off baked roll, pipe cream onto the bottom roll and place lid on top. Sprinkle with confectioners sugar and crushed freeze dried raspberries. Enjoy!

Source: Odense Marcipan

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White Gløgg

Hvid Gløgg

It is the time of year, my most favorite, when you cozy up with a warm glass of Gløgg and munch on some delicious Danish Æbleskiver. Gløgg made with red wine is traditional in Denmark and taste wonderful but this Gløgg made with white wine and elderflower concentrate is fantastic. So if you can get your hands on some elderflower concentrate, which is sold by IKEA and a couple of online stores, you simply must try this white wine Gløgg. I used 100 grams of sugar in the recipe but it can probably be cut back to 50 grams, taste as you go along and see how much sugar you like. Enjoy and Merry Christmas to everyone.

Hvid Gløgg

Ingredients:

1 bottle white wine (Chardonnay)

2 deciliter rum(Bacardi) (200 ml or 6.7 fl oz)

2 deciliter Elderflower concentrate (200 ml or 6.7 fl oz)

4 whole cinnamon sticks

8 cardamon pods

50-100 gram sugar (1.8-3.5 oz)

1 organic lemon, sliced

Directions:

Combine all ingredients into a saucepan and warm over low heat. Do not boil or simmer. Serve warm and Enjoy!

Hvid Gløgg

Hvid Gløgg

Source: adapted from politiken.dk

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Nem Leverpostej

Nem Leverpostej

There are many, many different ways you can make Danish Leverpostej, as you can see in my other recipe here, and sometimes the process can be a bit lengthy. So I have been looking for a quick and easy recipe that would still give you a delicious Liver pate, and I don’t think it can get any simpler than this wonderful Leverpostej.

Nem Leverpostej

Nem Leverpostej

A quick word about liver. In my opinion, Pork liver will give you the best flavor and texture for your Liverpostej. Calf liver is your second best choice but it has a stronger liver taste. You can also use Chicken liver but the texture becomes too “mousse like” or creamy for my taste. So my first choice will always be Pork liver even though sometimes it can be a real challenge to find.

Liver Pate (makes three 1 pint ramekins plus one small foil pan)

Ingredients:

250 gram butter (8.8 oz)

500 gram pork liver (17.6 oz)

2 medium onion

2 eggs

1 teaspoon anchovy paste

70 gram all-purpose flour (2.5 oz)

1/2 deciliter whipping creme (1.7 fl oz)

1/2 teaspoon allspice

1/4 teaspoon nutmeg

2 teaspoon salt

1 teaspoon pepper

bacon for decoration, optional

Directions:

Melt butter. Cut onion and liver into chunks. Place liver, onion, melted butter and remaining ingredients into a food processor, except bacon, and process for 3-5 minutes until smooth. Pour liver mixture into baking dish and if desired decorate with bacon. When ready to bake Liver Pate, fill an oven-proof dish with hot water 1/2 way up the side of the baking dish. Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hour depending on the baking dish size.

If freezing raw liver pate, cover baking dish tightly with aluminum foil and store in freezer safe bags. Thaw liver pate in refrigerator for 24 hours before baking.

Note: This recipe will give you enough liver pate to fill three 1 pint ramekins and one small foil pan or 1 large and 1 small foil pan.

Source: adapted from foodfanatic

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Brunkager

Brunkager

Last year I was all ready to make my favorite round Brunkager when Joe requested for them to be cut out into anvil shapes for his Blacksmith Christmas party. Now, I had already made up the dough with whole blanched almonds in it, so I had to shift gear for this un-traditional request. I let the dough come to room temperature and I removed the whole almonds from the dough. There were still smaller pieces of almonds mixed in, but that turned out OK for rolling out the dough. So after I made the anvil cookies for him I remembered that I have some cute animal cookie cutters and I decided just to continue on making my Brunkager into cut-out cookies instead of the traditional round. I think they turned out really kinda cute, especially the squirrels.

Brunkager cut-outs

Brunkager cut-outs

Note: In the traditional round Brunkager there are blanched almonds in the dough. If you want, you can still leave add almonds but they need to be finely chopped in order for you to roll the dough out. And I wouldn’t add too many, start with 40-50 grams and see what you think.

Anvil Brunkager

Anvil Brunkager

Brunkager

Ingredients:

200 grams butter (7 ounces), at room temperature

200 grams sugar (7 ounces)

1 deciliter syrup (0.4 cup) (100 milliliter)

1 teaspoon ground ginger

3 teaspoons ground cinnamon

2 teaspoons ground cloves

325 – 350 grams flour (11.4 – 12.3 ounces)

1 teaspoon baking soda

a pinch of salt

50 grams blanched almonds, finely chopped (1.7 ounces), Optional

For the icing:

1 cup powdered sugar (110 grams)

1 tablespoon meringue powder

about 1/4 cup warm water (60 ml)

Directions:

In the bowl of an stand-up mixer fitted with the paddle attachment or electrical mixer add butter and sugar and beat until smooth. Add syrup, ginger, cinnamon and cloves, mix until combined. Holding back a small amount of flour for kneading the dough, add the majority of the flour and all of the baking soda, salt and almonds (optional). Mix until combined, careful not to over-mix. Turn dough out onto working surface and using the remaining flour, knead the dough briefly until smooth.  Divide dough into two equal portions and wrap in plastic wrap. Place dough in a zip-lock bag and let dough rest in refrigerator overnight.

Remove dough from refrigerator and let dough rest on your counter for 30-40 minutes. Preheat oven to 176 degrees C (350 degrees F) and line baking sheets with parchment paper. On a lightly floured work surface roll out dough to approximately 4-5 mm (0.2 inch) thickness. Using your favorite cookie cutters, press out the cookies and using a small spatula gently lift dough onto cookie sheet. Bake in the middle of oven for 9-12 minutes. Cool on baking sheet for 2-3 minutes before moving to cooling rack. Once cookies are completely cooled, decorate with icing if desired.

To make Icing: Note – for these particular cookies I only iced along the edges of cookies. If you plan on filling in cookies with icing, I would recommend doubling the icing recipe.

In a medium bowl sift together powdered sugar and meringue powder. Add warm water in increments, while mixing with your electrical mixer. Beat on medium speed until smooth and glossy. Proper consistency is when a ribbon of icing falls into bowl and remain on surface for a few seconds. Add more confectioners sugar if icing becomes too thin. Use icing immediately or store in an airtight container covered with plastic wrap directly on the surface.

Be sure icing in completely set before storing cookies in an airtight container. It could take several hours for icing to set. Merry Christmas

Source: My Danish Kitchen

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Flagkage - Danish Flag Cake

Flagkage – Danish Flag Cake

Dannebrog is the name of the Danish flag and it is the oldest flag in the world. According to legend, the flag had fallen from the sky during the Battle of Lyndanisse in 1219 and the flag was first recorded on a seal in 1397. Still today, the Danish flag is treasured by the Danish people and is displayed freely at any given occasion, or at no occasion at all. It was very fitting when I made this cake because it just happened to be on my fathers 75th birthday and today that I am posting this, it is my mothers birthday as well. And so “Tillykke med fødselsdagen Far og Mor”!

Making Lime Cream

Making Lime Cream

On Danish TV there is a show called Den Store Bagedyst and it’s almost exactly like the British show The Great British Baking Show, which you may have seen on American TV. Every week the show posts a challenge to the viewers to recreate a particular baked item and this Flag cake is from that challenge.

After baking, cut top of cake off to make it level, cut cake horizontally into two. Trace a 14 cm and 17 cm circle onto parchment paper. I used plates as guides.

After baking, cut top of cake off to make it level, cut cake horizontally into two. Trace a 14 cm and 17 cm circle onto parchment paper. I used plates as guides.

The biggest problem I encountered with this cake, was without a doubt, the gelatin. First, I didn’t have the gelatin sheets which the original recipe called for, so I used gelatin powder instead. Nothing wrong with gelatin powder, but it is always better to use the recommended ingredient whenever possible. As far as the conversion from gelatin sheets to gelatin powder, it is not an exact science and a controversial subject. So I did a little research and came up with this: approx 3 1/2 sheets of gelatin = 1 envelope (7 gram/envelope) gelatin powder. So in the original recipe they called for 7 1/2 sheets and I used 2 envelopes gelatin powder which I figured was close enough. The result was actually good, it was not the intended outcome, but good nonetheless. In the original recipe, after cooling the lime cream they took it out and beat it with a hand-mixer until the cream thickened up. After cooling, my cream was the right thick consistency but I still took a hand-mixer to it, and on low speed I gave it a quick mix just to loosen it up a little. Also, the process I used to dissolve the gelatin powder is not the typical way of doing it, but again, it turned out fine. And one more thing, I left the Lime cream overnight in the refrigerator.

Cutting and assembling cake.

Cutting and assembling cake.

The Flagkage was a challenging and fun project. I thought the Lime cream had a wonderful flavor and a really nice creamy consistency, I loved it. The cake was moist, yet firm enough to hold up to the cutting involved. The only complaint I have is that the cake itself could have had a little more flavor, but the Lime cream made up for it. All in all, if I was to make this cake again, I would replace the cake recipe with a Red Velvet cake recipe and then I think the overall result would be excellent.

Dannebrogskage (Flagkage) – serves 12-16

Ingredients:

Lime filling:

14 gram unflavored gelatin powder (2 envelopes or 0.5 oz)

300 g white chocolate (10.5 oz)

2 vanilla beans

4 teaspoons sugar

1 1/2 liter heavy whipping creme (51 fl oz)

3 limes, organic (zest and juice)

Cake:

1 vanilla bean

250 g sugar (8.8 oz)

10 g red food coloring, paste (0.4 oz)

250 g unsalted butter, room temperature (8.8 oz)

7 eggs, room temperature

275 g all-purpose flour (9.7 oz)

10 g cocoa powder (0.4 oz)

2 teaspoons baking powder

1 teaspoon salt

1 deciliter whole milk (3.4 fl oz)

Directions:

Lime filling:

Chop white chocolate finely and place into large mixing bowl. Cut vanilla bean open lengthwise and scrape seeds out onto a cutting board. Sprinkle the 4 teaspoons of sugar over vanilla seeds and using the flat surface of your knife, press the sugar into the vanilla to separate the seeds. Place vanilla/sugar mixture into chopped white chocolate.

Place heavy whipping creme into saucepan and heat to 80 degrees C (176 degrees F), remove from heat. Pour half of creme into white chocolate and stir until chocolate in completely dissolved. Add the remaining half of the creme and stir. Sprinkle gelatin powder over the surface of warm creme and let sit for 5 minutes. Stir gelatin into creme and continue to stir for another 2 minutes, then allow creme to sit for another 3 minutes. Stir in lime zest and juice. Pour creme into a large Ziploc bag, seal and place in in refrigerator. Creme must cool down to at least 5 degrees C (41 degrees F) before assembling cake.

Cake:

Spray a 23 cm (9 inch) round spring-form baking pan with baking spray. Cut out a round circle of parchment paper and place it in the bottom of pan, set aside. Preheat oven to 170 degrees C (330 degrees F).

Cut vanilla bean longways, scrape out seeds, sprinkle with a small amount of the sugar and press vanilla and sugar together to separate vanilla seeds. Place vanilla/sugar back into bowl with remaining sugar.

Beat butter, sugar/vanilla sugar and food color until light and fluffy. Add the eggs one at the time, making sure to beat very well in between each egg.

Sift together flour, cocoa powder, baking powder and salt. Gradually fold in dry ingredients, alternating with the milk until batter is homogeneous. Pour batter into baking pan and spread out evenly. Bake in preheated oven for 40 to 50 minutes. Test cake for doneness by using a wooden skewer. Skewer should come out clean when inserted deep into center of cake. Let cake cool down completely before continuing with assembly.

Assembly:

While cake is cooling, cut out two circle of parchment paper measuring 14 cm (5 1/2 inches) and 17 cm (6 3/4 inch).

Once the cake has cooled, cut off the slightly curved top of the cake to level the cake surface out. Then cut the cake horizontally into two even layers. We will call these two layers A and B.

Wash and dry the spring-form pan, set aside.

First take cake layer A and place it back into the clean spring-form pan. Place the 17 cm paper circle onto the center of the cake and using a small sharp knife, cut down through the cake all the way around the circle. Now place the 14 cm circle onto the center of the same cake A and cut down through the cake all the way around the circle. Remove the cake which was in between the two circle, this will form an open “ditch” or space which will later hold the lime cream. You should now have an outer ring of cake and a solid center of cake.

Leaving cake layer B on your work surface, repeat cutting out the circles and removing the excess cake to create the “ditch”. This is done the same way we did cake layer A.

Remove cold Lime cream from refrigerator. Using a hand-mixer, give Lime cream a quick little beating, careful not to over-mix. Over-mixing will cause cream to separate. The cream should have a piping consistency. Load cream into two large piping bags, one of which is fitted with a piping tip of your choice. Place bag with piping tip back into refrigerator.

Using the bag without the piping tip first, cut off tip of bag. Start by piping enough cream into the “ditch” or space between the circles of cake layer A. Then pipe a layer of cream out over the entire surface of cake layer A. Using an offset spatula, smooth out cream to the edges of spring-form pan. Carefully place the outer cake circle of cake layer B on top of cream, this forms the outer circle. Then place the center cake circle on top of the cream. Again pipe cream into the “ditch” or space between the two circles. Then pipe a thin layer of cream over the top of the cake. It is fine if you see crumbs through this layer. Place cake back into refrigerator for at least 60 minutes.

Once cake has cooled enough to where it can be moved, release spring-form and move cake to your serving platter. Using the piping bag fitted with the piping tip, start decorating your cake in whatever fashion you please. Keep cake refrigerated. Remove cake from refrigerator 20 minutes prior to serving.  Enjoy!

Source: adapted from Den Store Bagedyst

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