Feeds:
Posts
Comments

Posts Tagged ‘Danish’

Leverpostej – Danish Liver Pate

Posted in Danish, Lunch, Main course, Sauce, tagged , , , , , , , , , , , on January 2, 2012| 19 Comments »

Leverpostej

Leverpostej

Making Danish Liver Pate probably got me more excited than any other recipe I have had the pleasure to blog about. You absolutely must experience a warm, home-made Liver Pate. Fresh out of the oven, served with fried mushrooms and bacon or topped with some wonderful pickled beets. This is actually the first time I have made it myself. I have been wanting to make it for the past 25 years but somehow the thought of making it by myself was always overwhelming. And  now that I have finally made my first-ever home-made Liver Pate, I can’t quite figure out what the fuzz was all about.

Leverpostej – Danish Liver Pate

Liver Pate is everywhere in Denmark. It can be found, dare I say, in all self-respecting grocery stores. It is a way of life, as natural as the air we breath. The store-bought Liver Pate is very good but there is something to be said about a home-made Liver Pate and I think it is definitely worth the effort! The Pate can be served cold or warm on an open-faced sandwich often topped with either pickled beets, crispy fried onions, mushrooms, cucumbers or Danish Sky which is basically a beef jello. It can be made plainly with just one topping or it can be quite an elaborate Smørrebrød creation.

Liver Pate is not the most pleasant food to prepare, truth be told, it’s really kinda gross. BUT, the end result is making me feel like I’m in heaven. Let me just say that there are hundreds of different ways you can make Liver Pate. I’ve heard of adding potatoes, apples, anchovies, Bechamel sauce – or not, a lot of spices – or not, high-fat – low-fat, animal fat (called Spæk in Danish) vs just margarine, so there are many, many variations out there. This recipe is the one my Mother and Father uses and I think it’s simply just wonderful. Thanks Mom and Dad for helping me make my first ever Liver Pate! 🙂

My Mom and Dad, Åse and Ove

Please note that when you go to look for the fat (spæk) used in this recipe, it’s not something you’ll typically find sitting in the freezer section at your grocery store. Simply just ask the butcher in the meat department if they can give you a couple of chunks of fat. Often times, they wont even charge you for it 🙂

Ingredients:

For the Bechamel Sauce:

1 deciliter milk (3.4 oz)

4 deciliter water (13.5 oz)

1 extra-large vegetable bouillon cube (10 grams, 3/8 oz)

50 grams margarine (1 3/4 oz)

4-5 tablespoons flour

1/2 teaspoon salt, or to taste

1/4 teaspoon pepper, or to taste

1/2 teaspoon allspice

1/4 teaspoon nutmeg

For the Liver mixture:

500 grams Liver ( 1 lb)

80 grams fat (2 7/8 oz)

65 grams smoked bacon (2 1/2 oz)

50 grams onion (2 oz)

3 whole large eggs

Directions:

To make Bechamel sauce: In a saucepan add water and milk. Break-up vegetable bouillon cube into liquid and bring up to warm temperature, turn heat off. In a pan, melt margarine. Add flour and whisk until smooth, continue to cook for 2-3 minutes. Add warm milk/water in 1 cup increments while whisking. Mixture should be like a thick gravy. Add salt, pepper, allspice and nutmeg to taste. If you get lumps in this gravy simply just run it through a sieve. Pour gravy into a covered Tupperware container and allow to cool in refrigerator.

Cut Liver, fat, bacon and onion into 1 inch pieces. Starting with the fat, bacon and onion, either run them through a meat grinder twice or process in a food processor until you have a slightly lumpy mixture. Liver should only go through meat grinder once or add Liver to food processor and blend until pretty smooth. Mix together Liver and fat mixture. Add the 3 whole eggs and cooled Bechamel sauce, stir to combine. Pour into small aluminum forms (I got 4 small forms full) and if freezing cover top tightly with aluminum foil and store in freezer safe bags. When ready to cook Liver Pate, fill an oven-proof dish with warm water 1/2 way up the side of aluminum form. Bake uncovered in oven at 200 degree C (390 degrees F) for 1 hour 30 minutes. Enjoy!

Source: my parents Ove and Åse Frandsen

Print Friendly and PDF

Read Full Post »

Danish Pebernødder with Pepper

Posted in Christmas, Cookies, Danish, tagged , , , on December 26, 2011| 19 Comments »

Danish Pebernødder

Danish Pebernødder

This year I am trying out a different version of Pebernødder. There is of course numerous different recipes floating around out there but I came across this one which had some very high praises attached to it. Evidently it is from Lagkagehuset in Denmark which is a renowned bakery with several locations in Denmark.

Pebernødder

This recipe is very good indeed, really it is! However, I had forgotten why I choose my original Pebernødder recipe and it was because I am not a big fan of pepper. It’s not that you can taste the pepper per se but it does leave a slight heat on your tongue, which I don’t particularly care for, but that’s just me. But the Pebernød really is very tasty in itself and it bakes perfectly. So if your like me, I suppose we can simply just leave out the pepper 🙂

Ingredients:

125 grams salted butter, at room temperature (4 3/8 ounces)

125 grams dark brown sugar (4 1/4 ounces)

1/2 deciliter heavy whipping cream (1.7 ounces)

250 grams all-purpose flour (8 3/4 ounces)

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon white pepper

1/2 teaspoon ground cardamom

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Directions:

Line two large baking sheets with parchment paper. Preheat oven to 200 degrees C (390 degrees F).

Beat together butter and sugar until smooth. Add cream and beat until combined. Sift together flour, spices, baking soda and baking powder. Add dry ingredients to wet ingredients and mix until combined. Place dough onto lightly floured working surface, knead dough briefly and divide into four smaller portions. Roll each portion out into logs the size of your middle finger. Cut logs into 1 centimeter (0.4 inch) pieces and place on baking sheets. Bake 10 minutes or until light browned in color. Let cool on baking sheets before storing in an airtight container. Glædelig Jul and Merry Christmas ♥

Danish Pebernødder

Danish Pebernødder

Source: Maden i mit Liv originally from Lagkagehuset

Read Full Post »

Brunkager – Ginger Cookies

Posted in Christmas, Cookies, Danish, tagged , , , , , , , , , , on December 22, 2011| 10 Comments »

Brunkager

Here is another Cookie which I grew up with. You can buy a version of this in some grocery store, but why on earth do that, when you can fill your house with an intense aroma of cinnamon, cloves and ginger. The Brunkage cookie is crunchy and crisp and to me it’s filled with childhood Christmas memories from a long, long time ago….well, not that long ago 🙂

I’ve been searching for a Brunkage recipe which uses ingredients that I have relative easy access to. Again, there are numerous different ways to make this cookie. This recipe is really straight forward as far as ingredients go, it is easy and quick to make and the cookies are very flavorful. As far as the syrup goes, I did use a Danish dark syrup (mørk sirup, in Danish). However, I did some inquiring about a substitute syrup and the response I got was that Maple syrup will work just fine. So although I have not tried it myself, it should be no problem using Maple syrup. I hope you enjoy this cookies as much as I do!

Brunkage thickness

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

100 – 125 grams blanched sliced almonds (3.5 – 4.4 ounces)

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. 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 form  two logs 5 centimeters in thickness. Wrap each log in plastic wrap and place in a zip lock bag. Let dough rest in refrigerator overnight.

Preheat oven to 176 degrees C (350 degrees F) and line baking sheets with parchment paper. Slice dough into approximately 4-5 mm (0.2 inch) thick slices and bake in the middle of oven for 9-12 minutes. Cool on baking sheet for 2-3 minutes before moving to cooling rack. Store cookies in a cookie tin with a tight-fitting lid. Glædelig Jul and Merry Christmas 🙂

Mørk Sirup

Source: Kirsten Hüttemeier via Connie Lauridsen Childs

Print Friendly and PDF

Read Full Post »

Havregrynskugler – Oat Balls

Posted in Chocolate, Christmas, Cookies, Danish, tagged , , , , , , , , on December 5, 2011| 11 Comments »

Havregrynskugler

Havregrynskugler is a Danish Christmas treat that children of almost all ages can really get involved in making. They are a fun activity and super easy to make and also no-bake.

There are numerous different recipes for Havregrynskugler varying from low-fat to much richer, lower sugar to sweeter as well as adult versions containing alcohol and coffee. I like this version because it does not have a lot of butter, contains Marzipan which I love and it has a slight crunch from the sugar. If you don’t care for the sugar crunch you could substitute with confectioners sugar.

Havregrynskugler

Ingredients:

50 gram unsalted butter, at room temperature (4 tablespoons)

50 gram marzipan (1.75 ounces)

75 gram sugar (2.63 ounces)

125 gram oats (1 1/2 cups)

25 gram unsweetened cocoa (0.87 ounce or 4 tablespoons)

1 -2 teaspoon almond extract

1 -2 teaspoon rum

2 teaspoon seedless raspberry jam

about 100 gram coconut flakes, chopped finely (3.51 ounces)

Directions:

Optional: process oats in a food processor for a few pulses to break up oats a little.

In the bowl of a stand mixer fitted with the paddle attachment add butter and break marzipan into small pieces, cream together until smooth. Add sugar and continue to beat for 1 or 2 minutes longer. Add oats, cocoa, almond extract, rum and raspberry jam, continue to mix until homogeneous.

Form into small balls by pressing the dough together and rolling in your hands. Immediately roll each ball in the coconut. Place covered in refrigerator. Serve cold. Enjoy!

Source: adapted from Kvalimad

Print Friendly and PDF

Read Full Post »

Danish Træstammer – Tree Logs

Posted in Cake, Chocolate, Danish, Dessert, Pastry, tagged , , , , , , , , on November 7, 2011| 25 Comments »

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 »

Easy Cheese Danish

Posted in Breakfast, Danish, Dessert, Pastry, Quick and Easy, tagged , , , , , , on October 3, 2011| 9 Comments »

Easy Cheese Danish

Easy Cheese Danish

I saw Ina make these cheese Danish on Barefoot Contessa. They are easy, quick and very delicious. What’s not to like? They are wonderful served warm as well as the following day at room temperature. After the pastries are filled and folded, Ina tells you to refrigerate the pastries for 15 minutes before baking…which I failed to do. 😦 So the first four pastries I baked opened up during baking, not a pretty site (still tasted fantastic though). The next four I put in the refrigerator, as instructed, and these pastries stayed folded after baking. So I can only guess that the refrigeration of the pastries is an important step to keep the folded pastries closed during baking. I’ll remember this for next time 🙂

Ingredients:

2 sheets puff pastry (1 box)

8 oz cream cheese, at room temperature

1/3 cup sugar

2 extra-large egg yolks, at room temperature

2 tbsp ricotta cheese

1 tsp pure vanilla extract

1/4 tsp kosher salt

zest from 1 small lemon

1 egg, beaten, for egg wash

Directions:

Preheat oven to 400 degrees F. Line two baking pans with parchment paper.

Mix together cream cheese and sugar with an electrical mixer on low-speed. With the mixer still on low, add egg yolks, ricotta cheese, vanilla, salt and lemon zest, mix just until smooth. Place in refrigerator for 1 hour.

Unfold 1 sheet of puff pastry onto a lightly floured surface. If needed, roll it to a 10 x 10 inch square. Cut pastry into 4 smaller squares. Brush borders of each square with egg wash and then place a heaping tablespoon of cream cheese filling in the centers. Fold one corner gently over the filling, brush this corner with egg wash. Fold the opposing second corner over the first corner allowing the egg wash to seal the two corners together. Finish brushing the top of pastry with egg wash. Repeat with the second sheet of puff pastry. Makes a total of 8 pastries.

Using a spatula, place pastries on baking pans and refrigerate for 15 minutes. Then bake pastries for about 20 minutes until golden brown. Enjoy!

Cheese Danish

Source: Barefoot Contessa

Print Friendly and PDF

Read Full Post »

Øllebrød med Æggesnaps – Rye Porridge with Creamed Egg topping

Posted in Bread, Breakfast, Danish, tagged , , , , , , , , on September 5, 2011| 13 Comments »

Øllebrød med Æggesnaps

Øllebrød, an almost forgotten old Danish dish? I have not had Øllebrød since I was a child and it’s a dish that I remember being served on a cold winter morning and a dish that I absolutely love. I think we may also have had it for dinner on rare occasions. It’s a dish that is great for using up the leftover end-pieces of Rye bread, but of course it doesn’t have to be leftover bread. It is high in fiber, low in fat and it has a slightly tart taste. It’s a solid meal which leaves you with a sensation of fullness and you often see it feed to babies. Ideally you want to use Rye bread without kernels but all I could find was Whole Rye bread, so in that case you simply just press the Rye Porridge (Øllebrød) through a sieve to remove the kernels. As for the topping used with this dish, it can range from milk, cream, whipped cream (flødeskum) to creamed egg topping (æggesnaps). My mother either served it with æggesnaps or milk.

Øllebrød and Æggesnaps

Now for the æggesnaps you are supposed to use pasteurized egg yolks, however, the stores around here only sell pasteurized egg whites and egg beaters. You CAN make æggesnaps with egg beaters BUT I feel weird about it because there are egg whites in egg beaters. I tried it out and the taste is different from a real egg yolk, more perfumed if that makes any sense. Why don’t they sell pasteurized egg yolks? If anyone out there has more information on pasteurized egg yolks, please let me know. Anyway, I decided to live dangerously for this one and I used a real egg yolk. I know, you’re not suppose to do that….but I did and it was fabulous. Do as I say, not as I do 🙂

Ingredients:

Øllebrød (Rye Porridge):

4 slices Rye bread, broken into pieces

cold water to cover

2 tbsp sugar

Æggesnaps (Creamed Egg):

1 egg yolk (pasteurized)

2 tbsp sugar

Directions:

To make Rye Porridge:

Break Rye bread into pieces, place in a bowl and add cold water just until covered. Cover with plastic wrap and let soak in refrigerator anywhere from 1 hour till overnight.

Pour rye bread and water into a cooking pot, simmer, stirring occasionally, until it starts to thicken. Remove from pot and place in a blender or food processor. Blend until smooth. Note: if you’re using Whole Rye bread you’ll need to strain it through a sieve to remove the kernels that don’t break down. Place back into pot and keep warm until ready to serve. If the porridge gets too thick, simply just add a small amount of water.

To make Creamed Egg topping:

Whip together egg yolk (pasteurized) and sugar until it’s thick and pale yellow (1-2 minutes). Serve Egg topping on top of warm Porridge. Enjoy.

Source: My mother Åse

Print Friendly and PDF

Read Full Post »

Kransekage and celebrating our 25th Wedding Anniversary

Posted in Cake, Danish, Dessert, Pastry, tagged , , , , , , , on August 23, 2011| 26 Comments »

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 »

Gamle Ole – Beauty and the Beast

Posted in Breakfast, Danish, Other, tagged , , , , , , on August 1, 2011| 18 Comments »

Gamle Ole aka Stinky Cheese

Let me introduce you to my little friend, my childhood friend, Gamle Ole aka Stinky Cheese. This is a Danish cheese which is aged 40+ weeks and it taste AMAZING and I absolutely LOVE it. It’s a very sharp cheese and as the name indicates it’s very aromatic. When I bring it out my son makes sure windows and doors are flung wide open…I guess that means it needs air to breath…no? 

Gamle Ole Danish Cheese

My parents mailed me this cheese for my birthday. It was what I had wished for and I was so happy when it arrived in the mail. I posted about it on Facebook and my cousin Anita told me a story about how her In-laws kept their Gamle Ole outside in the mailbox so not to stink up the refrigerator, besides the mailman always delivered the mail directly to their door. One day there was a substitute mailman and you can imagine his surprise to find the cheese sitting in the mailbox. 🙂

I don’t keep my Gamle Ole outside in the mailbox as I am sure the Virginia heat would melt it away, but instead its securely wrapped in two layers and stored in a Tupperware container so it wont contaminate the entire fridge. I only eat Gamle Ole on weekends because I am sure my coworkes would not appreciate the aroma of, what my son calls “smelly feet”. But despite all the talk of how badly it smells, the taste is incredible. Denmark has long had a reputation of producing award winning cheeses and Gamle Ole is no exception. It won the Best Scandinavian Cheese award in 2010. It remains a controversial cheese meaning in short that you either love or hate it…as for me, I simply just LOVE it.

Beauty and the Beast

 Source: My Danish Kitchen

Read Full Post »

Lagkage med jordbær og marcipan – Layered cake with strawberries and marcipan

Posted in Danish, Dessert, tagged , , , , , , , , , , , , , on May 30, 2011| 19 Comments »

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.  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 »

« Newer Posts - Older Posts »