Tag Archives: cake

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

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!