Dessert

Hindbærsnitter (means raspberry slices) is a popular cake in Denmark. The idea is simple: two layers of butter dough, raspberry jam between, sugar glaze on the top. Why not to play around with the shape?
Mix 300 g all purpose flour, 200 g butter, 100 g icing sugar and 1 egg. Let it stay for a couple of hours or overnight. Roll out to 3-4 mm thickness and use your favourite cookie cutter. Place the cookies carefully on a baking tray and bake in a preheated oven on 175 ºC for about 10-15 minutes. They should stay light - watch out, they get burned easily!
Cool the cookies down and glue 2 and 2 together with raspberry jam or use your favourite jam (mine is crab apple).
Finally, make glaze if necessary. Melt 30 g butter, 30 g icing sugar, 100 g white chocolate and a 2-5 spoon water (add gradually). Melt slowly and stir often. When the glaze becomes soft and creamy, coat the top of the cookies with a glaze brush. Also, you can add colour to the dough or to the glaze or finish the cakes with topping sugar.


For Christmas


For Valentine's day

You can buy these small cookies everywhere in Denmark before Christmas: in bakeries or in supermarkets. But of course, home made is the best. And it is easy to make.
Mix the ingredients: 280 g all purpose flour, 110 g sugar, 1/4 teaspoon white pepper, 1/2 teaspoon cardamom, 1/2 teaspoon cinnamon, 1 teaspoon baking soda, 1 orange's zest, 120 g butter, 1 egg. Let the dough stay for a couple of hours or an overnight. Cut it into 8 pieces and make about 2 cm diameter "snakes". Cut it about 1 cm thick pieces - they are like coins. Place them on a baking tray and bake in a preheated oven on 200 ºC for about 10 minutes.
After cooling down, keep them in a metal box.

The dough is the same as in the sweet and sour cake recipe, but without cacao:

  • Mix 120 g soft butter and 170 g sugar with 2 eggs.
  • Add 350 g all purpose flour, 1 teaspoon baking soda and mix it again.
  • Finally, add about 2 dl milk and mix it well.
  • Coat a baking form with butter and flour.
  • Pour the dough into the baking form.
  • Bake it in a preheated oven on 180 ºC for about 35-40 minutes.

The filling is brown:

  • Melt 150 g flour.
  • Add 150 g icing sugar, 8 g cacao powder, a pinch of salt, a pinch of cinnamon and mix it.
  • Add 10 ml creme fraiche, 100 ml kvark and some vanilla.
  • Optionally, you can add some gelatine to make sure that the filling would not become too soft. In this case, just follow the instructions on the gelatine's package. before adding it to the filling.
  • Finally mix well and cool it in the fridge for a couple of hours.

Finish up the cake:

  • Cut the cake into half to get 2 layers.
  • Spread half of the filling on the first layer.
  • Place the second layer on it and spread the rest of the filling over the top and the sides.

Before serving, place the cake in the fridge for a few ours (or an overnight). Decorate the top with fresh fruits, for example red currant.

Again: mostly it turns to be a fantastic cake. But the filling sometimes becomes too soft and impossible to spread on the cake. It is not the end of the world, but you are about making a lovely trifle.

The dough:

  • Mix 120 g soft butter and 170 g sugar with 2 eggs.
  • Add 350 g all purpose flour, 4 spoon cacao powder, 1 teaspoon baking soda and mix it again.
  • Finally, add about 2 dl milk and mix it well.
  • Coat a baking form with butter and flour.
  • Pour the dough into the form.
  • Bake it in a preheated oven on 180 ºC for about 35-40 minutes.

The filling:

  • Melt 150 g flour.
  • Add 150 g icing sugar, a pinch of salt and mix it.
  • Add 10 ml creme fraiche, 100 ml kvark and some vanilla.
  • Grate the skin of a lemon and add the zest.
  • Optionally, you can add some gelatine to make sure that the filling would not become too soft. In this case, just follow the instructions on the gelatine's package before adding it to the filling.
  • Finally mix well and cool it in the fridge for a couple of hours.

Finish up the cake:

  • Cut the cake into half to get 2 layers.
  • Spread half of the filling on the first layer.
  • Place the second layer on it and spread the rest of the filling over the top and the sides.
  • Before serving, place the cake in the fridge for a few ours (or an overnight). Decorate the top with melissa leaves.

9 out of 10 times it turns to be a fantastic cake. But every now and then, for some strange reason, the filling becomes too soft and it is impossible to spread on the cake. Then you have to accept the fact that you are about making a lovely trifle.

  • Mix the ingredients of the dough: 400 g all purpose flour, 70 g graham flour, 1 teaspoon baking powder or baking soda, 110 g sugar, a pinch of salt, 150 g butter, 2 egg yolks, 2 tablespoon sour cream.
  • Cover the dough with a tea towel and let it stay for 1-2 hours.
  • Prepare the filling: clean and chop rhubarb. Stew it in a saucepan for a few minutes together with sugar, a pinch of vanilla and cinnamon. (Alternatively, part of this filling can be chopped strawberry or grated apple.)
  • Mix 20 g custard powder with 2 dl cold water. Add to the rhubarb, mix well and set aside.
  • Cut the dough to 2 loaves.
  • Roll the first loaf out on a baking paper to 1-1.5 cm thickness and place it on a baking tray.
  • Cover it with the filling.
  • Roll the second loaf out and cover the filling.
  • Bake the cake on 180 ºC for about 25 minutes, or until it becomes golden brown.
  • Cool the cake down before cutting.

It is also great for a picnic!

If you want to be nice to your colleagues, this is the cake to make and bring to job on a Friday morning. No worries, you do not have to get up at dawn. You can prepare both the dough and the filling the evening before and keep it in the fridge until next morning.

The dough:

  • Mix 30 g fresh yeast with 50 g sugar and 1.5 dl milk.
  • Measure 500 g white flour, 230 g butter, a pitch of salt and 3 egg yolks in a big bowl.
  • Add the yeast mixture to it.
  • Make a nice, soft dough. Add some more milk if necessary.
  • Let it grow for an hour in a warm place or overnight in the fridge.

The filling:

  • Beat 3 egg whites until it is thick and stiff.
  • Go on with beating and add 250 g icing sugar gradually.
  • Go on with beating and add ground walnuts and desiccated coconut - as much as you like. The more, the better.

When the dough is grown - or next morning:

  • Roll it out to 5 mm thickness.
  • Spread the filling and roll it on.
  • Cut it up and place the rolls on a baking tray.
  • Bake them on 200 ºC until they become golden brown. Watch out, they can burn easily!

Finally: surprise your colleagues with a nice breakfast.

My kitchen turned into a gingerbread cookie factory a couple of days ago. I enjoyed the smell a lot and it was very relaxing, especially the last - decorating - part. Here is the recipe:

  • Warm up 250 g honey and 120 g butter in a pot slowly and carefully while stirring, until it becomes liquid but not too hot.
  • Measure 500 g white flour and 100 g icing sugar in a big bowl.
  • Add 2 egg yolks, a pinch of salt, 1-1 tablespoon baking soda, cocoa powder, ground cinnamon, ground cardamom, ground ginger, a pinch of ground cloves and nutmeg. You can also add zest of one lemon or orange if you have it around.
  • Mix it well with the honey-butter liquid (I use my stand mixer).
  • Cover the dough with a tea towel and let it stay in a cool place (not necessarily in a fridge) for a couple of hours or overnight.
  • Roll the dough out to 5-7 mm thickness and use your favourite cookie cutters.
  • Place the cookies about 10-15 mm apart on a baking tray - they are going to grow!
  • Bake them in a preheated oven on 180 ºC for about 8-10 minutes.
  • Wait a couple of minutes before removing them from the pan - they are very soft.

The white glaze:

  • Beat 2 egg whites until it is thick and stiff.
  • Go on with beating and add gradually 400 g icing sugar.
  • Fill up an icing syringe and decorate the cookies.

The coloured glaze:

  • Add some drops of food colour to the white glaze.

This is my Christmas postcard this year. "God jul" means "Merry Christmas" in Danish.

Christmas has many aromatic associations. Candied orange peel is one of them. You can buy it or you can make it by yourself, have a wonderful smell in your house for a couple of days and then you can use the result for cakes, desserts, salads…
It is possible to buy orange around the year, but the best oranges can be found around December-January in the supermarkets. A beautiful orange is huge, has thick, bright skin and is juicy inside. As soon as you can find such oranges, buy them. Buy a lot.

  • Wash the oranges properly.
  • Slash their skins into quarters with a sharp knife.
  • Peel the quarters and remove the white layer with a knife.
  • Let the peels stay in a bowl of cold water for a couple of hours or an overnight.
  • Wash and then cook the peels for a few minutes. Then rinse them with cold water.
  • Place the peels in a big pot. Measure their weight and add the same amount of sugar to them. Add as much water as slightly covers the peels.
  • Cook it slowly until the peels become translucent, glass-like - it can take a few hours. Keep an eye with the pot and add some water if it is necessary.
  • Place the orange peels on a porcelain or ceramic surface - it can be a plate or a tray - and let them dry. It goes faster if you place them close to a radiator. But be careful, they should not dry completely out.
  • When they are dry enough but still a bit soft and flexible, you can cut them into small dices or strips if you want. Place them in a glass and keep it in the fridge - you can keep it for about a year.

The syrup, you get as a side product, can be use to sweeten and flavour tea, desserts, lemonade, etc. Keep it in the fridge, too.

1 Comment

Hurray, it is pumpkin season! I had an old pumpkin pie recipe I have changed a bit. Poppy seeds can be used not just topping decoration but also as filling in ground form. I think ground poppy seeds with grated pumpkin make a perfect combination in a cake dough. My recipe:

  • Mix 3 egg yolks with 300 g sugar.
  • Add 2 dl oil (sunflower or rapeseed oil is fine) and mix it well.
  • Add 150 g ground poppy seeds, 350 g white flour and a teaspoon baking powder or bicarbonate/baking soda (I usually use half and half). Mix it well again.
  • It is a bit dry, but then add 450 g grated pumpkin and mix it well - the dough will become soft and juicy.
  • While preheating the oven to 180 grade, whip the 3 egg whites and mix it carefully with the dough.
  • Fill up your favorite silicone forms. You can also decorate it with dried fruit (I used dried plum). They might sink during the baking, but never mind. They will give a nice extra twist to the cake.

I love this cake because it is fast and easy to make, it is light and fluffy and the combination of the poppy seeds and the pumpkin makes it special.