Rhubarb Crumble with Liquorice Marzipan

Rhubarb Crumble with Liquorice Marzipan

I was told to make more recipes with rhubarb, and of course I complied. This one is for you Vibs.

Ingredients:

• 400 g rhubarb
• 1 tablespoon cornstarch
• 1 tablespoon raw cane sugar
• ½ teaspoon raw liquorice powder
• 35 g marzipan with liquorice, shaved  

Crumble:

• 75 g brown sugar
• 40 g all-purpose flour
• 40 g rolled oats
• slivered almonds
• 60 g butter, salted, and chilled
• ¼ teaspoon fine liquorice powder

Directions:

Preheat oven to 425℉ (220℃). 

Wash and slice the rhubarb and mix them with sugar, cornstarch and liquorice powder. Set aside while making the crumble. 

Mix brown sugar, flour, oats and liquorice in large bowl. Add chilled butter, using your fingers, blend butter into mixture until coarse crumbs form, then mix in the almonds. 

Divide rhubarb mixture among 3-4 ramekins. Sprinkle the liquorice marzipan on top of the rhubarb. Divide oat mixture among dishes, sprinkling it evenly.

Place ramekins on a parchment paper lined baking sheet. Bake for 10 minutes. Reduce oven temperature to 350℉ (175℃), and continue baking until the crisp topping is golden brown and rhubarb filling is bubbling at edges, about 15-20 minutes longer. Let the crumbles cool for a while before serving.

Serve crumbles with a scoop of vanilla ice cream or some cream fraiche.

Enjoy!

The Danish version:

Rababercrumble med lakridsmarcipan

Ingredienser:

• 400 g rabarber
• 1 spsk maizena
• 1 spsk rørsukker
• ½ tsk raw liquorice powder
• 35 g marzipan with liquorice, høvlet  

Crumble:

• 75 g brun farin
• 40 g hvedemel
• 40 g havregryn
• mandelflager
• 60 g koldt smør, saltet
• ¼ tsk fine liquorice powder

Fremgangsmåde:

Opvarm ovnen til 220℃. 

Vask og skær rabarber i små stykker, og bland dem med sukker, maizena og lakrid pulver. Sæt til side, mens crumblen laves.

Bland brun farin, hvedemel, havregryn og lakrid i en stor skål. Tilføj smørret,og brug fingrene til at smuldre smøret i blandingen. Bland mandlerne i tilsidst. 

Fordel rabarberne i 3-4 ramekiner, drys lakridsmarzipan ovenpå. Fordel havregrynsblandingen i et jævnt lag over rabarberne.

Placer ramekinerne på en bageplade med bagepapir. Bag kagerne i 10 minutter. Reducer herefter ovntemperaturen til 175℃, og fortsæt bagningen indtil de er gyldent brune og rabarberblandingen bobler i kanten, ca 15-20 længere. Lad crumblen køle et godt stykke tid før servering.

Server crumblen med en kugle vanilleis eller cream fraiche.

Velbekomme!

Boil cake - No-bake cake

Boil cake - No-bake cake

Boil a cake - it sound crazy. But my mom boiled this cake all through my childhood. In my school we had a class-gathering in the classroom the last day before our christmas- and summer break. We all had to bring some kind of snack, and I always brought this Boil cake. 

Actually it's just at pound cake "baked" in a French Savarin Pan floating in a big pot of soft simmering water. It is a bit tricky to make, because if any water get into the batter the cake is ruined. But when you get the hang of it, the result is a very juicy and soft cake without any dark brown caramelization. My mom topped the cake with an icing made from confectionary sugar, orange juice and orange zest. 

Ingredient: 

• 200 g Butter (salted and soft)

• 150 g sugar

• 2 teaspoon vanilla paste

• 4 eggs

• 200 g all-purpose flour

• 1 teaspoon baking powder

Icing: 

• confectionary sugar

• 1 orange (some of the juice and zest)

Directions: 

Fill a large pot with water and bring it to a simmer. The French Savarin pan should be able to float freely in the pot. Well, my pot was not large enough, but it works anyway.

In a large mixing bowl, cream the butter and sugar until very light and fluffy, mix in the vanilla paste. Add the eggs one at a time, and mix just until fully incorporated. Fold in the dry ingredients. 

Boiling of the cake.

Pour the batter into the Pan.

Place the pan in the pot and DO NOT put a lid on. The condensation will drip into the batter and ruin the cake. 

Boil the cake for about 50-60 minutes until a cake tester comes out clean.

Remove the pan from the water, and let the cake cool somewhat before removing it from the pan. 

Mix confectionary sugar with orange zest, and just enough juice to make a paste. Pour the icing over the cake.

Enjoy!

The Danish version:

Kogekage

Ingredienser:

• 200 g smør (saltet of stuetemperatur)

• 150 g sukker

• 2 tsk vanilla paste eller kornene fra en vanillestang

• 4 æg

• 200 g hvedemel

• 1 tsk bagepulver

Glasur: 

• flormelis

• 1 appelsin (skallen og noget af saften)

Fremgangsmåde:

Fyld en stor bred gryde med vand, og varm det op til det næsten koger. Gryden skal være så stor, at en randform kan flyde i gryden. Ok, min randform hviler på kanten, hvilket virker fint.

Rør smør og sukker sammen til det er blegt og skummende. Tilsæt æggene et ad gangen og derefter vanillien. Bland bagepulveret med melet og kom det i dejen. Fordel dejen i formen og kom formen over i gryden. Pas på at der ikke kommer vand ned i formen, for så er kagen ødelagt. Der skal IKKE låg på gryden, da kondensen vil gøre kagen meget svampet, hvilet ikke er rart.

Kog kagen i 50-60 minutter til kagen er færdig, og der ikke hænger noget ved, når du stikker en nål i kagen. 

Fjern kagen fra gryden og lad den køle lidt af inden du vender kagen ud af formen.

Lav glasuren af appelsinsaft, flormelis og revet appelsinskal, og kom den over den afkølede kage.

Velbekomme! 

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

This is my first take on this classic American cake, but it definitely won't be my last time making it. I now understand why this moist cake has been a favorite here in the US for years. I like that is not overly sweet and still have the caramelized topping.

Ingredients 

• 115 g (1 stick) salted butter 
• 75 g sugar 
• 75 g brown sugar 
• 2 eggs 
• 1 teaspoon vanilla paste
• 225 g all-purpose flour
• 1 teaspoon baking powder 
• ¼ teaspoon baking soda
• 120 ml milk
• 50 ml plain yogurt

Topping:

• 60 g butter 
• 100 g Brown sugar 
• 7 pineapple slices 
• 7 cherries, pitted

Directions:

Preheat oven to 350℉ (180℃).

Melt the butter for the topping in a saucepan, and pour it into a 9 inch baking pan. Sprinkle with the brown sugar . Lay the pineapples and cherries on top. Set aside.

Batter:

Mix the dry ingredients in a medium bowl and set aside. Melt the butter in saucepan and whisk in both sugars, making sure there are no lumps. Whisk in yogurt, milk, vanilla and pineapple juice. Start mixing the dry ingredients and mix until it's just incorporated. 

Pour the batter over the pineapples in the pan and bake the cake for about 20 minutes, then cover the cake with some aluminum foil and bake for another 25 minutes or until cake tester comes out clean. 

Let the cake cool for a few minutes before inverting it onto cake stand.

You can serve the cake warm or wait until it cools down. 

Enjoy.

Passionfruit Petit Four

Passionfruit petit four

Passion fruit is the best fruit in the world. The tiny fruit has a big, bold tropical flavor. It is the taste of vacation.

I just found passionfruits in my local store I had to make these small dessert cakes (petit four) from chocolat.dk, that I have been wanting to make for the longest time.

It's a no-bake dessert with chocolate, with flavors that burst in your mouth.

4 small cakes.

Ingredients:

Crust:

• 30 g hazelnuts

• 70 g good milk chokolate

• 30 g pop rock candy (without flavor)

Filling:

• 40 g good white chocolate

• 25 g cream

• 2-3 passionfruits

Directions:

Crust:

Roast the nuts in the oven at 400°F (200°C) and grind them to a flour.

Melt the chocolate over a water bath, let the chocolate cool to 90°F (32℃), then mix in the pop rock candy and hazelnut flour.

Put the "dough" in the mini tart mold, don't make the crust to thick. Let the crust cool in the refrigerator.

Filling:

Chop the chocolate finely, and put it in a bowl, and set aside.

Cut open the passion fruits and scoop out the flesh/juice and strain out the seeds, set aside.

Bring the cream and passionfruit juice to a boil and pour it over the chocolate. Stir until all the chocolate is melted. Let the filling cool before pouring into the crusts. 

Keep the cakes in the refrigerator until you serve them. Decorate with freeze-dried passionfriut or shaved chocolate.

Serve the cakes with berries and a good vanilla ice cream.

Smørkage - Danish Butter Cake

Smørkage - Danish Butter Cake

Smørkage, or butter cake is another traditional Danish pastry. We have this cake in two versions, one made with real pastry dough and this one made with a sweet yeast dough, resembling the American cinnamon rolls.

This recipe is by far easier than making real pastry, and the taste is still really good. My cake turned out a bit darker than I expected.

Makes one 9 to 11 inch cake.

Ingredients:

Dough:

• 40 g yeast
• 100 ml milk
• 2 eggs
• 2 tablespoons sugar
• 1 teaspoon cardamom
• ¼ teaspoon salt
• 1 stick (114 g) butter, salted & room temperature
• 350 g all-purpose flour

Remonce:

• 100 g sugar
• 100 g butter, salted & room temperature
• 50 g marzipan (almond paste), grated
• 2 teaspoons cinnamon

Custard:

• 2 egg yolks
• 1 teaspoons vanilla paste
• 2 tablespoons sugar
• 1½ tablespoons cornstarch 
• 300 ml (≃1⅓ cups) milk

Directions:

Custard:

Beat the egg yolks and sugar until pale in color. Whisk in the cornstarch and vanilla paste.

Heat the milk to a slow boil, set aside. 

While whisking vigorously drizzle the warm milk into the egg yolk mixture, just a tiny bit at a time at first. Once you’ve added about ¼ of the milk, you can add the rest in a thin stream, whisking constantly.

Pour the mixture back in the saucepan and reheat it over medium heat. Whisk constantly until it thickens, and let it get to a boil. Remove from heat and chill the custard in a bowl in the refrigerator. Sprinkle with sugar or press a film of plastic wrap against custard so it doesn’t form a pudding skin.

Remonce:

Mix the ingredients to a brown paste, set aside.

Dough:

Dissolve the yeast in the finger-warm milk, add the sugar and let it sit for a few minutes. Add the eggs. Mix flour salt, cardamom and pour into the yeast-mixture with the butter. Knead the dough until it's elastic and shinny. Let the dough rest in a bowl covered with a tea towel for about 30 minutes.

Butter a 9 or 11 inch springform and set aside.

Take about ⅓ of the dough and roll it out in a circle 9 or 11 inch in diameter. Lay it in the bottom of the springform, and spread remonce and custard on top.

Roll the rest of the dough into a rectangle 8x12 inch (20x30 cm). Spread the rest of the remonce and custard on top. Roll up the dough spread like a roulade. Cut the roulade in 8 pieces and place them on top of the dough in the springform, cut side up.  

Let the cake rise for about 30 minutes. Preheat oven for 400℉ (210℃).

Brush with egg-wash and sprinkle with slivered almonds. Bake for about 15-18 minutes, cover cake with a piece of aluminum foil, and bake for another 18-20 minutes.

Take the cake out of the springform, and let the cake cool completely, before you decorate with white icing (hot water and confectionary sugar).

Enjoy.