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Posts Tagged ‘dansk’

Ymerdrys

Posted in Breakfast, Danish, Dessert, tagged , , , , , , , , on May 7, 2012| 11 Comments »

Ymerdrys

Ymer is a Danish milk product that was developed in the 1930’s. It’s similar to yogurt and buttermilk and it’s often served as a breakfast, snack or dessert. Unfortunately Ymer cannot be purchased in the US but I find that Greek Yogurt is a great substitute.

Rugbrød (Rye Bread)

Ymerdrys is a topping that is sprinkled on top of the Ymer. It is made from Danish Rugbrød (Rye Bread) and the tart and sweet taste of the bread is a perfect compliment to the slightly sour Ymer. Many years ago I purchased Ymerdrys online but I was very disappointing because it was much too sweet. Then recently I came across homemade Ymerdrys, but could it be as good as what I remember from home? Yes it can! And it is very quick and easy to make 🙂

Rugbrød (Rye Bread) crumbs

Ymerdrys is definitely one of those foods that I’ll be making on a regular basis. It’s a great source of fiber, a delicious addition to your Ymer or Yogurt and a great way to use up leftover Rugbrød. Now, Ymerdrys from back home did not have freeze dried berries in it, so that is completely optional, but I just wanted a little extra color in it and I had a bag of freeze dried raspberries sitting around waiting to be used up, besides it turned out über good. Also, when you choose your Rugbrød I would recommend choosing one that has some seeds into, it gives a little extra crunch after it’s baked.

Ymerdrys with dried raspberries

Ingredients:

200 gram Rugbrød (7 1/2 oz Dark Rye Bread)

2 tablespoons brown sugar

1/4 to 1/2 cup freeze dried raspberries, optional

Directions:

Preheat oven to 375 degrees F (190 degrees C)

Break Rye Bread into large chunks and place in a food processor. Add brown sugar. Pulse until desired consistency. Place bread onto a baking sheet lined with parchment paper and bake in oven for 10-15 minutes. Watch it closely the last 5 minutes to make sure it doesn’t burn. Allow to cool on baking sheet. Place freeze dried berries into a small plastic bag and crush into small chunks. Add berries to Rye Bread and mix. Enjoy sprinkled over top of your Ymer or Greek Yogurt!

Rugbrød

Source: adapted from Miras Madblog

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Citronfromage – Danish Lemon Mousse

Posted in Danish, Dessert, tagged , , , , , , , on April 16, 2012| 12 Comments »

Citronfromage

Citronfromage is a classic Danish dessert, a familiar old friend to all Danes. It can of be served any time of the year but I associate it with long summer days when the sun sets late in the evening. The mousse is a beautiful pale yellow color and it is filled with air making it a very light dessert. The tart lemon flavor is complimented with sweet whipped cream which gives it nice contrast. Make sure to serve the Citronfromage cold with a dollop of whipped cream and enjoy!

Disclaimer: this recipe is made with raw eggs, and as we all know, these days eating raw eggs is frowned upon due to a potential risk of salmonella food poisoning.  You can certainly use pasteurized eggs for this dessert but I chose to use fresh eggs lade the old fashioned way by a happy chicken. For more info on safe handling of eggs check out this FDA site, it has a lot of good information.

Citronfromage: serves 6

Ingredients:

For the Mousse:

1 tablespoon granulated gelatin

3 tablespoons cold water

3 organic lemons, juiced

1 teaspoon lemon zest

3 eggs, separated

1/3 cup superfine sugar

generous 1/3 cup heavy cream

For Serving:

1/2 cup heavy cream

1 tablespoon confectioners sugar

For Candied Lemon Zest:

1 lemon

1/3 cup superfine sugar

1/4 cup water

Directions:

To make the Mousse: Place gelatine and cold water in a heat-proof bowl and let sit for 5 minutes. Meanwhile in a small bowl, using an electrical mixer, beat the egg yolks and sugar until thick and pale in color. In the bowl of your stand-mixer with the whisk attachment (or using a large mixing bowl with clean beaters), whisk the egg whites until stiff peaks form. In another bowl beat the heavy cream until soft peaks form.

Place the bowl with the softened gelatin over small saucepan of simmering water to melt gently. Once gelatine is melted, add lemon juice and zest. While continuing to beat the egg yolks, add the gelatine/lemon mixture in a thin stream. Fold the stiff egg whites and whipped cream into the egg/gelatin mixture until smooth. Pour into individual serving dishes or a large serving bowl, cover with plastic wrap and place in refrigerator to set for at least 3-4 hours.

To make Candied Lemon Zest: Using a zester, cut the peel from the lemon into long strips. Squeeze the juice from the lemon and set aside. In a small saucepan add water, sugar, lemon juice and lemon peel, bring to a boil and continue to simmer for 5 minutes. Remove the lemon strips from the hot liquid. Separate the lemon strips from each other and spread them out on a baking sheet, allow to cool.

To serve: whip the remaining 1/2 cup heavy cream with confectioners sugar until soft peaks form. Serve the lemon mousse cold with the whipped cream and candied lemon zest. Enjoy!

Citronfromage

Source: adapted from The Scandinavian Cookbook

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Mazarinkage

Posted in Cake, Danish, Dessert, tagged , , , , , , on April 2, 2012| 20 Comments »

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

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Rundstykker – Danish Breakfast Buns

Posted in Bread, Breakfast, Danish, tagged , , , , , , , , , on March 5, 2012| 28 Comments »

Rundstykker

Rundstykker is a Danish breakfast buns and literally means “round pieces”. They are immensely popular, and dare I say, sold in every single bakery in Denmark. When I was younger and lived at home, my Dad would always get up early on the weekends, jump on his bicycle and ride to the baker to pick up some fresh Rundstykker. We would eat them with jam, cheese, honey or Nutella and they were wonderful.

Rundstykker

Living away from Denmark I only got to eat Rundstykker when I was home visiting. But why not make them myself? It turns out that they are fairly easy to make and the aroma of fresh baked bread on a weekend morning is simply just amazing. I will eat them warm right out of the oven or cooled off, either way, they are delicious and brings back memories of distant weekend mornings at home.

Rundstykker – 12 servings

Ingredients:

25 grams butter (3/4 ounces)

3 deciliter milk (11 ounces)

4 teaspoons active dry yeast (or 50 grams cake/fresh yeast)

400 grams flour (14 ounces)

1 teaspoon salt

poppy seeds

1 beaten egg for brushing

Directions:

Add butter to a small saucepan and melt over low heat, add milk and heat until between 100-110 degrees F (37 – 43 degrees C). Sprinkle the active dry yeast over the warm milk and let sit for 10 minutes.

Mix together flour and salt in a bowl. Pour milk/yeast mixture into the bowl of stand mixer fitted with the hook attachment. Starting on low, add the flour in increments. (If dough is still sticky after all the flour has been added, you can add a little extra flour until dough is no longer sticky). When all flour has been added, mix on medium speed for 10 minutes. (The mixing and kneading process can certainly be done by hand, make sure to knead the dough for 10 minutes as well, if you choose to do it by hand). Place dough in a bowl and cover with clean, dry tea towel. Place in a warm, draft free spot and allow to rise until double in size, 30-45 minutes.

Line two baking sheets with parchment paper and set aside. Pour dough out onto a lightly floured work surface. Divide dough into 3 equal portions. Then divide each of these portions into 4 equal parts for a grand total of 12 small pieces. Roll each piece of dough into a small dough ball, place 6 dough balls on each baking sheet. Cover each baking sheet with a clean, dry tea towel and allow to rise in a warm location for 30 minutes.

Preheat oven to 440 degrees F (230 degrees C). After the dough balls have finished rising, brush with beaten egg and sprinkle with poppy seeds. For additional decoration, using a sharp knife, cut a slit in the top of each dough ball. Bake for 10 – 12 minutes or until golden brown. Allow to cool completely or serve warm with your favorite topping. Enjoy!

This post has been submitted to YeastSpotting.

Source: adapted from Kvalimad.dk

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Fastelavnsboller – revisited

Posted in Danish, Dessert, Pastry, tagged , , , , , , , , on February 13, 2012| 6 Comments »

Fastelavnsboller

Fastelavn (Shrovetide) is right around the corner in Denmark and so this time of year you see these wonderful fresh-baked filled rolls everywhere. I have posted about the Danish Fastelavn tradition before but I think the Fastelavnsboller is totally worth revisiting, especially since they are one of my favorite Danish treats. 🙂 If your curious to learn more about this fun tradition for the children check out my previous post on Fastelavnsboller here.

Fastelavnsboller

These particular Fastelavnsboller are lighter in texture than my previous recipe. The dough is soft and elastic and very easy to work with. Also there is no rolling out the dough. Simply just divide the dough into smaller portions, roll in your hands, then flatten and fill. Easy peasy!  I choose to do several different fillings. I made a delicious kagecreme (custard) and I also used seedless raspberry jam and Nutella.

Ingredients:

For Fastelavnsboller dough:

2 deciliter milk (7 ounces)

4 teaspoons active dry yeast (or 50 grams cake/fresh yeast)

50 grams sugar (1.7 or 1  3/4 ounce)

1/4 teaspoon salt

1 teaspoon ground cardamom

1 teaspoon vanilla sugar

1 deciliter heavy whipping cream (3.3 ounces)

125 grams butter, melted (4.4 or 4 3/8 ounces) or (8.4 tablespoons)

500 grams all-purpose flour (1 pound + 2 ounces) or (4 cups + 2 tablespoons)

1 beaten egg for brushing

seedless raspberry jam, for filling, if using

Nutella, for filling, if using

For Kagecreme (custard), for filling, if using:

1 deciliter heavy whipping creme (3.3 ounces) or (0.4 cup)

1 1/2 deciliter milk (5 ounces) or (0.6 cup)

50 grams sugar (1.7 or 1 3/4 ounce)

2 whole eggs

1 vanilla bean

2 tablespoon cornstarch

For the Icing:

1 cup confectioners sugar

warm water

food color, if desired

Directions:

Heat the milk to between 100-110 degrees F (37-43 degrees C) and sprinkle active dry yeast over the warm milk, let sit for 10 minutes. I do this in the bowl of my stand mixer. Melt butter and add cream to butter, set aside. To the yeast mixture add sugar, salt, cardamom, vanilla sugar and butter/cream mixture. With the dough hook in place start mixing on medium-low adding the flour in increments. Mix until a ball of dough forms. Place dough in a large bowl, cover with plastic wrap or a clean tea towel and place bowl in a warm draft free area. Allow dough to rise for 1 hour or until double in size.

Meanwhile make the Kagecreme (custard), if using. Mix together the creme and milk, pour into a saucepan, holding back 1/4 cup of the liquid. Add the cornstarch to the 1/4 cup liquid and stir to combine, set aside. Add sugar, eggs, seeds from vanilla bean + vanilla bean pods. Over medium low heat, whisking frequently, add the remaining 1/4 cup cornstarch liquid mixture. Continue to whisk until liquid starts to thicken and simmer. Remove from heat, discard vanilla bean pods and place in a small bowl. Cover with plastic wrap directly on the surface of the custard to prevent skin from forming. Place in refrigerator to cool

Back to the dough. Cover two large baking sheets with parchment paper and set aside. Beat egg for the egg wash and set aside. Pour dough out onto a lightly floured work surface. Briefly knead the dough. Cut the dough into 12 equal portions. Using your hands, roll first piece of dough into a ball, place on work surface and flatten with the palm of your hand spreading it into a 5 inch (13 centimeter) circle. Place filling of your choice onto circle of dough. Brush the edge of circle with egg wash to act as a glue. Fold four edges up to the center and press to seal all edges, letting the air inside escape. Brush a little more egg wash over the seam, turn the dough ball over, tuck under all edges and place on baking sheet with seam side down. Repeat with remaining dough pieces.

Preheat oven to 375 degrees F (190 degrees C). Allow filled dough balls to rise on the baking sheets, covered with clean tea towels, for 30 minutes. Right before baking, brush dough balls with remaining egg wash. Bake for 12-15 minutes or until golden brown.

To make the icing, mix together confectioners sugar with a little warm water at the time, stirring until smooth. Glaze should be somewhat thick but spreadable. Add food color if desired. Enjoy!

Source: adapted from Maden I Mit Liv

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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

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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

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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

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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

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Hindbærroulade – Raspberry Swiss Roll

Posted in Cake, Danish, Dessert, tagged , , , , , , , on July 4, 2011| 17 Comments »

Hindbærroulade – Raspberry Swiss Roll

Roulade is one of my (many) favorite cakes and my mother used to make a fantastic roulade with a raspberry cream. I wanted to make some version of her cake and this is what I came up with.

Roulade can be a very intimidating dessert to make, I know I felt a bit anxious about it myself. I did a lot of research online and planned my adventure for weeks. It turns out that there are numerous techniques out there on how to roll the cake without it cracking. Some choose to cover the cake with a moist clean tea towel while it cools and the roll it, some brush it with a liqueur or simple syrup, allow to cool and then roll it. I choose to roll it while still hot, allow to cool, unroll, apply wet ingredients and re-roll. It worked out really great. Use the parchment paper to help you roll the cake while it’s hot and get a good grip on the cake, as if you were rolling sushi. If the cake is tightly rolled, it’s easy to cut and it looks great. This turned out to be a really fun project, not to mention delicious.

Make sure to beat eggs for a full 10 minutes. Sift and fold in dry ingredient. Flip baked cake onto sugared parchment paper.

Use paper to help roll the warm cake along short edge. Get a good grip. Wrap in paper and tea towel, allow to cool.

Gently unroll cooled cake, apply wet ingredients, re-roll. Place seam-side down.

Hindbærroulade – Raspberry Swiss Roll

Ingredients:

For the cake:

3 large eggs

125 g sugar (4.4 oz) (3/4 cup)

60 g flour (2.1 oz) (1/2 cup)

60 g cornstarch (2.1 oz) (1/2 cup)

1 tsp. baking powder

For the filling:

Raspberry sauce or your favorite marmalade

225 ml heavy whipping cream (1 cup) (1/2 pint)

1 1/2 tbs. confectioners sugar

Directions:

Preheat oven to  390 degrees F   [200 degrees C]

Make Raspberry Sauce, if using, and set aside to cool.

Line a 26×36 cm (10×15 inch) baking sheet with parchment paper. Place eggs and sugar in the bowel of an electrical mixer and mix on high-speed for 10 minutes until eggs are pale and thick. Mix dry ingredients in a small bowel and sift over egg mixture. Gently fold in the dry ingredients, careful not to deflate the dough by over mixing. Pour batter onto baking sheet and gently spread out dough into all corners. Bake for 8-10 minutes until light golden. Do not over-bake, cake should spring back when touched in the center.

Place a clean tea towel on table top and lay a second piece of parchment paper on top. Sprinkle parchment paper generously with sugar. Once cake is out of the oven and still hot, flip cake out of baking sheet onto new sugared parchment paper. Carefully peel off old parchment paper. While still hot, start at the short edge and use the parchment paper to help you roll up the cake. Once starting to roll, keep a firm grip on the cake (as if you were making Sushi) to get a tight roll. Once the cake is rolled up, finish by rolling the parchment paper around the cake and then roll the tea towel around the parchment paper. Let it cool completely.

Whip whipping cream and confectioner’s sugar until it starts to thicken a little, set aside. Once cake is cooled, gently unroll. Spread a thin layer of Raspberry Sauce or marmalade out over the entire cake. Next spread a thin layer of the whipped cream. Gently roll the cake back up again with the parchment paper and store in refrigerator until ready to serve, seam side down. Enjoy.

Hindbærroulade

Source: inspired by Familie Journalen

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