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Posts Tagged ‘dessert’

Kammerjunker – Twice Baked Biscuits

Kammerjunker is a small twice-baked biscuit which is served with the Danish summer dish Koldskål. I have been promising to write a post about Kammerjunker for quite some time now and with summer right around the corner I find myself day-dreaming about cold, sweet and tart delicious Koldskål with some crunchy homemade Kammerjunker. And so here they are!

Kammerjunker – Twice baked biscuits

I have to say that the home-made Kammerjunker completely beats the store-bought kind. These turned out crunchy and so tasty that I had to fight off my husband for them. Btw he told me to tell you that they are also great with a little jam and Nutella on them (shaking her head in disbelief). They are not overly sweet like the ones from the store, which I really like, besides I find the store-bought kind more like a cookie anyway. I hope you enjoy these as much as we have.

Kammerjunker – makes 48 whole or 96 half sliced biscuits

Ingredients:

250 grams all-purpose flour (8.8 oz.)

2 teaspoons baking powder

100 grams sugar (3.5 oz.)

1/2 vanilla bean

1/2 teaspoon cardamom

100 grams butter, room temperature (3.5 oz.)

1 egg

1/2 deciliter milk (1.7 oz.)

Directions:

Scrape the seeds from the vanilla bean and mix with a small amount of the sugar to separate the seeds. In a large bowl add flour, baking powder, sugar, seeds from vanilla bean and cardamom, stir to combine. Cut butter into pieces, add to flour mixture and using your clean hands work butter and flour together until crumbly. Add egg, mix only until incorporated. Add milk and mix only until dough comes together. Wrap dough in plastic wrap and place in refrigerator for 1 hour.

Preheat oven to 345 degrees F (175 degrees C). Line two large baking sheets with parchment paper and set aside.

Roll small pieces of dough into approx. 2 centimeter (0.8 inch) balls and place on baking sheet 2 centimeter apart. Bake for max 10 minutes. Remove from oven and while biscuits are still warm slice into halves using a serrated knife. Place back onto baking sheet with cut-side down.

Lower heat in oven to 200 degrees F (100 degrees C) and continue to bake for another 45 minutes to dry biscuits out. Allow to cool completely before storing Kammerjunker in a cookie tin. Enjoy!

Source: adapted from Det Søde Liv

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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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Berry Chip Ice Cream

The other day I had the pleasure of meeting Ree Drummond from the Pioneer Woman. I was thrilled when I found out she was doing a book signing at our local book store here in Virginia Beach. Our normally sleepy Books-A-Million was filled with people and the lines were as long, as if you were waiting to get on the roller-coaster on a warm summers day, but it was well worth the wait. Ree was as sweet and personal as she appears on her blog. She did not rush people and made small talk with everyone. It was a real pleasure.

Pioneer Woman and My Danish Kitchen

Now, I have been plowing through Ree’s new book Pioneer Woman Cooks: Food From My Frontier and it is loaded with tons of delicious food made in traditional Pioneer Woman style. What caught my eye in her new book was her Blackberry Chip Ice Cream which seems very fitting since we have already had some warm days here in VB. I decided to add some raspberries to the blackberries and I also gave the ice cream time to rest and cool down before tossing it into the ice cream maker. The ice cream turned out creamy, silky and delicious with a gorgeous purple/pink color and it was consumed very quickly by a person who shall remain nameless 😉

Ingredients:

For the Berries:

12 oz blackberries

4 oz raspberries

1/2 lemon, juice

1/4 cup sugar

For the Custard:

1 1/2 cup half and half

1 cup sugar

5 egg yolks

1 1/2 cup heavy cream

4 oz semi-sweet chocolate chips, lightly chopped

Directions:

Place blackberries and raspberries in a saucepan, add lemon juice and 1/4 cup sugar. Simmer over medium heat for 25 minutes until berries are soft and syrupy. Place hot berries in a strainer and with the back of a spoon press juices completely out until only the pulp and seeds remain. Set juice aside, discard pulp and seeds.

In a saucepan over medium-low heat, warm the half and half and 1 cup sugar. Meanwhile in a small bowl beat the egg yolks until thick and pale yellow in color. Temper the egg yolks, by pouring a very thin steam of the warm half and half into the eggs while continuing to beat. Then pour the tempered egg yolks into the saucepan with the remaining half and half. Cook while stirring constantly until  custard has thickened, remove from heat.

Mix the heavy cream into the berry sauce. Then add the custard to the berries and stir to combine. Place mixture in refrigerator to  cool down completely. After mixture has cooled down, freeze according to your ice cream maker’s instructions. At the end of the freezing process, add the chopped chocolate chips. Store ice cream in a freezer safe container. Enjoy!

Berry Chip Ice Cream

Source: adapted from The Pioneer Woman Cooks: Food From My Frontier

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Devil’s Food Cupcake With Perfect Chocolate Frosting

Attention all chocolate lovers…this one is for you! These cupcakes are double trouble. The cupcake is super moist with an intense chocolate flavor and the frosting is silky soft with an intoxicating chocolate aroma. Careful not to overbake the cupcakes, you don’t want to loose that perfect moisture.

Devil’s Food Cupcakes

I was taking a cake decorating class and had brought this chocolate frosting in with me for my project and we were about an hour into the class when all of the sudden the girl next to me burst out “omg that frosting smells amaaaazing” 🙂 It really does have a fantastic aroma.

Perfect Chocolate Frosting

Ingredients for Cupcakes (makes 24 cupcakes)

3/4 cup unsweetened Dutch-process cocoa powder (65 g)

3/4 cup hot water (177 ml or 6 fl oz)

3 cups all-purpose flour (400 g)

1 teaspoon baking powder

1 teaspoon baking soda

1 1/4 teaspoons coarse salt

1 1/2 cups unsalted butter (340 g)

2 1/4 cups sugar (465 g)

4 large eggs, room temperature

1 tablespoon plus 1 teaspoon pure vanilla extract

1 cup sour cream, room temperature (225 g or 8 oz)

Ingredients for Frosting (makes enough frosting for 12 cupcakes)

4 ounces unsweetened chocolate (120 grams), coarsely chopped

2/3 cup unsalted butter (150 grams), room temperature

1 1/3 cups confectioners sugar (160 grams), sifted

1 1/2 teaspoons pure vanilla extract

Directions for Cupcakes:

Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.

Whisk together cocoa and hot water until smooth. In another bowel, mix togther flour, baking powder, baking soda and salt.

Melt butter with sugar over medium-low heat until dissolved and stir to combine. Remove from heat and pour into mixing bowl. On medium-low speed beat until cooled (4-5 minutes). Add eggs one at a time, mixing until each is combined. Add vanilla and cocoa mixture, beat until combined. Scrape down sides as needed. On low speed, add flour mixture in two batches, alternating with the sour cream, beat just until combined after each.

Fill cupcake liners 3/4 full with batter. Bake, rotating muffin tins halfway through cooking time, for approximately 20 minutes or until a toothpick comes out clean. Transfer muffin tins to baking racks and allow to cool for 15 minutes. Remove cupcakes from baking tins and place on baking racks, allow to cool completely.

Note: cupcakes can be store at room temperature overnight or frozen up to 2 months, in airtight containers.

Directions for Frosting:

Melt chocolate over a hot water bath. Remove from heat and cool to room temperature.

In the bowl of an electrical mixer, beat butter until smooth and creamy (about 1 minute). Add confectioners sugar and beat until smooth and light (about 2 minutes). Add vanilla extract and chocolate, beat on low speed until incorporated. Increase speed to medium high and beat until frosting is smooth and glossy (2-3 minutes).

Pipe or spread frosting onto cupcakes. Enjoy!

Source: Cupcakes – Martha Stewart’s Cupcakes, Frosting – Joy of Baking

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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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Cornflakes Tops with Strawberries and Nougat

I don’t get into the hype of Valentine’s Day but for those of you looking for a quick and easy little treat to serve for your loved ones, these Cornflakes Tops are just that. I realize of course that nougat is not readily available in the grocery stores in the States, so I purchase it online and to me it’s well worth the effort. But if you don’t want the trouble of having to purchase something online, simply just leave the Nougat out of the recipe and add a little more chocolate instead. The Nougat adds a slightly nutty flavor to the chocolate and the freeze-dried strawberries gives it a sweet yet tangy sensation.  I love how every bite of these Cornflakes Tops stay crunchy. The cornflakes are perfect for holding its crispness even after they have been smothered with chocolate. I hope you enjoy these lovely little bites as much as we did. 🙂

Cornflakes Tops with Strawberries and Nougat

Ingredients:

7 oz semi-sweet chocolate (200 grams)

3.5 oz nougat (100 grams)

2 oz cornflakes, original (60 grams)

5/8 oz freeze-dried strawberries (15 grams), plus more for sprinkling on top

Directions:

Give dried strawberries a rough chop and place in a bowl with cornflakes. Over a warm water bath, melt nougat and chocolate. Remove bowl from water bath and pour chocolate over cornflakes and chopped strawberries. Stir gently but thoroughly to ensure dry ingredients are completely covered with chocolate. Line a baking sheet with parchment paper and drop spoonfuls of cornflakes into little haystack shapes. Top with additional finely chopped strawberries and place in refrigerator for two hours to cool and set. To store, keep refrigerated. Enjoy!

Source: My Danish Kitchen

Nougat

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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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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

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Almond Coconut Mousse Cake

Almond Coconut Mousse Cake

Friday was my husband Joseph’s birthday and he loves coconut. I have been wanting to make a layered cake and I have been wanting to make mousse, so when I saw this cake I thought it was perfect. And it was! Coconut flavor, a slight crunch from the ground almonds and delicious cold mousse….wonderful! I must say that this cake was a little complicated and I had doubts, serious doubts, that it would turn out good. I feared that the mousse would be a big pile of goop, mainly because I have never worked with powdered gelatin before, but my faith in powdered gelatin has been restored. Yeah. 🙂 Joe and I had a wonderful evening together complete with incidental fireworks (fireworks that should have been shot off on 4th of July but was cancelled due to rain) and a this delicious Almond Coconut Mousse Cake.

Almond Coconut Mousse Cake

Ingredients:

For the Cake:

1 1/4 cups slivered almonds

1 cup cake flour

1/4 tsp kosher salt

8 extra-large eggs, separated

1 1/2 cups sugar, divided

1/4 tsp cream of tartar

4 tbsp unsalted butter, melted

1/4 tsp almond extract

1/2 tsp vanilla extract

For the Mousse:

2 1/4 cups heavy whipping cream, divided

1 tbsp powdered gelatin

2 cups coconut milk

1/2 cup whole milk

6 extra-large egg yolks

3/4 cup sugar

1 tsp vanilla extract

1/2 tsp coconut extract

Other:

ice cubes and water for ice-bath

For decorating:

1/2 to 1 cup seedless raspberry jam

2 cups sweetened coconut flakes

Directions:

For the cake:

Preheat oven to 350 degrees F. Line the bottom of two round 9 inch pans with cut-to-fit parchment paper and lightly spray with cooking spray.

Spread slivered almonds out onto a baking sheet and toast in oven for 8-10 minutes, shaking the pan every couple of minutes to ensure even toasting. Remove almonds from baking sheet and set aside to cool.

In the bowl of a food processor, combine almonds, cake flour and salt. Process until almonds are finely ground. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and 1 cup of sugar until thick and light in color, about 2 minutes. Transfer egg mixture to a large bowl and set aside. Throughly clean bowl and whisk attachment of stand mixer to ensure they are completely clean and dry, re-attach to stand mixer.

In the clean bowl of stand mixer, beat egg whites at medium speed until frothy. Add cream of tartar and beat on medium-high speed until soft peaks form. Gradually add the remaining 1/2 cup of sugar while beating on high until stiff, glossy meringue peaks form.

In a small saucepan over low heat, melt the butter. Add almond and vanilla extract and set aside.

Using a rubber spatula, gently fold 1/3 of meringue into egg yolk mixture, then fold in 1/3 of dry ingredients. Continue gently folding, alternating ingredients until all meringue and dry ingredients are combined. Now take 1 cup of cake batter and fold into melted butter, then fold this butter mixture back into the remaining batter. Divide batter equally between the two prepared pans and bake for 17-22 minutes until golden brown. Test cakes with a toothpick for doneness, toothpick should come out clean. Cool the cakes on a wire rack for 20 minutes. Invert and unmold cakes onto racks and cool completely.

For the Mousse:

In a microwave safe bowl, pour 1/2 cup of heavy cream. Sprinkle cream with gelatin powder while stirring with a fork. Set aside for 5 minutes.

In a medium saucepan, bring coconut milk and whole milk to a gentle boil. Remove pan from heat.

In a medium bowl, whisk together the egg yolks and sugar until blended. In a very thin stream, slowly mix in 1/2 cup of coconut milk mixture. Return the entire egg mixture to coconut milk mixture in the saucepan and cook over medium heat, stirring constantly, until it is slightly thickened and covers the back of a spoon. Strain mixture through a sieve set over a medium bowl.

Microwave the cream and gelatin mixture on high for 15 to 30 seconds until the cream is hot. Stir with a small spoon until all cream and gelatin has come back to a liquid state and is smooth. Add gelatin mixture, through a sieve, to the coconut mixture and stir to combine.

In a large bowl add ice cubes and cold water half-way for an ice-bath. Gently set the bowl with the coconut mixture into the ice-bath, careful not to get any water from the ice-bath into the coconut mixture. Stir occasionally until chilled, about 20 minutes. Stir in vanilla and coconut extract.

In a clean medium bowl, whisk the remaining 1 3/4 cup heavy cream to soft peaks. Pour the chilled coconut milk mixture into the whipped cream and mix well until completely combined. Refrigerate the mousse for 30 minutes, but no longer as it may begin to set.

Assembling the Cake:

Using a serrated knife, cut each cake in half horizontally (you will only need three layers for this cake) Place one cake layer into the bottom of a round 9 x 3 inch springform pan. The springform pan must have a tight-fitting bottom so mousse don’t seep out. Spread a thin layer of raspberry jam over the cake and then pour 2 cups of mousse over the cake. Gently spread mousse to ensure it runs down between the edge of pan and cake side. Top with second cake, spread a thin layer of raspberry jam and top with 2 cups of mousse. Top with the third and final cake layer and remaining mousse. Refrigerate the cake for 1-2 hours allowing the mousse to finish setting.

Heat oven to 350 degrees F. Spread 2 cups of coconut flakes out onto a baking sheet and toast in oven for 5-15 minutes, making sure to stir coconut every 4-5 minutes for even browning. Remove from baking sheet and allow to cool.

Carefully remove the side of springform pan and pat the golden coconut flakes onto the sides of the cake. Enjoy!

Source: slightly adapted from thegalleygourmet

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Rabarber Koldskål

I know what you’re thinking, and your right. It’s time for Koldskål! The days are longer and the temperatures are rising and Koldskål is just such a perfect dish for summer evenings. This version is made with rhubarb which makes it a little more tart but you can always add more sugar if you like. I like the tang though. I also chose to used Greek yogurt which made it a little thicker, yet it turned out with a wonderful “airy” consistency which I really enjoyed. When ready to serve make sure you serve it very cold and with your favorite topping. I hope you enjoy this Danish summer dish.

Koldskål – 3 servings

Ingredients:

2 cups buttermilk

1 cup Greek plain non-fat yogurt

4 tablespoons sugar

Rhubarb Compote:

1 1/2 large Rhubarbs

4 tbsp sugar (50g)

1/2 vanilla bean

1/2 cup cold water (1 dl)

Topping:

Kammerjunkere – delicious cookies typically served with Koldskål

Direction:

Beat buttermilk, yogurt and sugar together. Cover and place in refrigerator.

Meanwhile, clean and cut rhubarbs into 2 inch slices and place in small cooking pot. Add sugar, seeds plus vanilla bean and water. Simmer covered for 15 minutes, uncover, turn off heat and let stand another 5 minutes. Remove vanilla bean ,place in blender and blend until smooth. Allow to cool before whipping it into the Koldskål. Place back in refrigerator until ready to serve. Add your favorite topping. Enjoy.

Rabarber Koldskål med Kammerjunkere

Adapted from: Det Søde Liv

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