Raspberry Jelly Roll - Hindbærroulade

Raspberry Jelly Roll - Hindbærroulade

Raspberry jelly roll, aka hindbærroulade, is a traditional cake in Denmark. The kind of cake you would buy at a gas station or at the supermarket. My mom did sometimes buy the jelly roll in the supermarket, and I saw her dressing it up, by covering it with whipped cream and some fresh berries. As a working mom, she didn't have time to do all her cooking from scratch, she did cut some corners, as did a lot of housewives back then, and now.

My mom loved to bake, when she did have the time. I found this recipe in her handwritten recipe book dating back from before she married my dad. 

Well, you can get a better version of this jelly roll by making it yourself or buying it at a good bakers shop. The supermarket cake really doesn't make this cake justice. If made well, with good ingredients the jelly roll is very delicious. Soft, sweet and with a crunch of sugar. A perfect cake to bring for a picnic. The soft cake travels well, and can easily be cut, and eaten off a napkin.

Makes 1 cake, serves 10-12.

Ingredients:

• 3 eggs (room temperature)
• 125 g sugar
• 1 tablespoon water
• 1 teaspoon vanilla paste
• 60 g potato starch
• 60 g all-purpose flour
• ½ teaspoon hjortetaksalt (baker's ammonia/Ammonium bicarbonate (NH₄HCO₃))

Filling:

• raspberry jam

Directions:

Preheat the oven to 425℉ (225℃). Line a jelly roll pan with parchment paper, and spray it with coconut oil, set aside.

Sift potato starch, flour and baker's ammonia, and set aside.

Whisk the eggs light and foamy with the sugar, it takes about 5 minutes to get maximum foaming when whisking on a stand mixer. Whip in the vanilla and water. 

Very gently fold the dry ingredients in the foamy eggs. Be very careful not to deflate the egg mixture to much.

Pour the batter in the prepared baking pan in a thin layer. Bake the cake for 7-9 minutes until golden brown.

Place a new piece of parchment paper on your counter. Sprinkle the paper with a thin layer of sugar on the parchment paper.

Remove cake from the oven. Flip the cake (top-side down) onto the sugar. Gently remove the parchment paper from the back side of the cake. Spread jam all over the cake, leaving about ½-inch from the edge on the side you are rolling it up towards. Using the parchment paper, roll the cake up tightly. Let the cake cool completely. Trim the sides, and serve the cake on a platter.

Enjoy!

Easter Cake

Easter Cake.

I saw this decorating on Pinterest and I was sold. I had to make this cake for our Easter celebration/family gathering. 

I have been wanting to put up recipes for a traditional Danish layer cake for the longest time. Every time I made a cake, we have had people over, and the cake has been eaten before we could take a picture. So this was my chance. Well, so I thought. Because we had to bring the cake to the family gathering, we could only take pictures of the decorated cake, and no pictures of a slice. 

Slicing the cake was not an easy task. The edible grass was kinda difficult to cut, to get a pretty slice. But it was fun making, and the reaction to the cake was well worth the effort. 

Serves 10-12

Ingredients:

• 1 portion of lagkagebunde (spongecake)

• 1 portion of passionfruit mousse

• 1 portion of chocolate mousse

• 1 portion vanilla buttercream

• 3 bags of edible grass

• 1 bunny, I used a Lindt milk chocolate

• a few easter M&M's with peanuts

Directions:

Make the cake/lagkagebunde/the spongecake and the mousses. I normally make the cake a day in advance, to ease my workload on the day I need the cake.

Place a springform or ring lined with some plastic cake wrap on a cutting board. Place one layer of the cake in the bottom, (I sprinkle the cake with some water/port or juice to moisten the cake). Pipe the chocolate mousse on the cake and even it out. Place the cake in the refrigerator for the mousse to set for 10-15 minutes. Place a thin piece of cake on top of the mousse, and put the passionfruit mousse on top followed by the last piece of cake, this placed upside down on the mousse. Put the cake back in the refrigerator for a minimum of 2 hours to set.

Make the buttercream.

Remove the ring or springform.  

Spread a thin even layer of buttercream on the top of the cake, repeat on the sides of the cake. 

Cut up 1 pack of edible grass into 1-inch (2,5 cm) pieces into a large shallow dish. Spray a very small amount of water over the edible grass, this will make the grass a bit sticky. Now using your hands, mix the grass together, so the water spreads, and the grass starts to clump together. Working in small batches, take a clump of grass up and adhere it to the buttercream on the cake. Repeat putting the grass on the cake until it is all covered. Spray with very little water over the cake, for the grass to stay in place.

Place the bunny on top and sprinkle the M&M's round the bunny.

Let the grass dry completely, and place the cake on a cake stand and serve it.

Enjoy!

Lagkagebunde - Spongecake for Danish Layer Cake

Classic Danish Layer cake

I know I need a better picture of the spongecake inside.

Makes 3 thin cakes.

Ingredients:

• 4 eggs, room temperature
• 150 g sugar
• 110 g all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon milk
• 1 teaspoon vanilla paste or the seeds from 1 vanilla pod

Directions:

Preheat oven to 350℉ (180℃).

If baking 3 thin cakes:

Spray three 9-inch (22 cm) baking pans. Place a piece of parchment paper in the bottom of each and spray this too. Set aside. 

Whisk the eggs light and foamy with the sugar, it takes about 5 minutes to get maximum foaming when whisking on a stand mixer.

Mix and sift flour and baking powder together, and set aside. 

Very gently fold the flour, vanilla and milk in the foamy eggs. Be very careful not to deflate the egg mixture to much.

Pour the batter in the prepared baking pans, dividing the batter evenly between the three, if making 3 cakes. (Put about 155 g in each.) 

Bake the 3 thin cakes for about 7-8 minutes, until light brown.

If baking one big cake, to cut up in 3 thin discs after cooling:

Spray a 9-inch (22 cm) springform. Place a piece of parchment paper in the bottom and spray this too. Set aside.

Whisk the eggs light and foamy with the  sugar, it takes about 5 minutes to get maximum foaming when whisking on a stand mixer.

Mix and sift flour and baking powder together, and set aside. 

Very gently fold the flour, vanilla and milk in the foamy eggs. Be very careful not to deflate the egg mixture to much.

Pour the batter in the prepared springform

Bake the large cake for 25-30 minutes, until light brown.

When cooled completely, place the cake on a sturdy work surface. Using a long serrated knife and a sawing motion, cut the layer horizontally to make 3 layers. Don't worry if the layers are not perfectly even. The filling and frosting will mask that. 

Almond Lemon Cake

Almond Lemon Cake

Some days you just feel like baking a cake. I was inspired by an almond cake by David Lebovitz and a normal Danish mazarin cake. To  give the cake some more texture, I used almond flour, and added some lemon zest for more flavor.

The cake was really good and I loved the texture. This cake will pair well with fresh berries and crème fraiche. It turned out that this cake is dog approved. My food driven yellow lab stole the rest of the cake, about ¾ of the cake, from the kitchen counter. It was gone in seconds. 

Serves 12 people or 1 hungry dog

Ingredients:

• 175 g butter, room temperature
• 115 g honey
• 210 g sugar
• ½ teaspoon vanilla paste or the seeds from ½ vanilla bean pod
• 5 eggs, room temperature
• 110 g almond flour
• 175 g all-purpose flour
• 1½ teaspoon baking powder
• 1 lemon, the zest of
• 3 tablespoons sliced almond 
• 1 tablespoon confectionary sugar, for dusting

Directions:

Preheat the oven to 320℉ (160℃). Spray a 9-inch (22 cm) springform. Place a piece of parchment paper in the bottom and spray this too. Sprinkle the springform with flour, and discard the excess. Set aside.

Cream the butter with honey, sugar and vanilla, until light and fluffy. Add the eggs one at a time, and mix just until fully incorporated. 

Mix together all-purpose flour, almond flour, baking powder and lemon zest. Fold the dry ingredients in the butter/egg mixture. 

Pour the batter in the prepared pan, and sprinkle the sliced almonds on top. Bake the cake covered with aluminum foil for 40 minutes. Remove the aluminum foil and bake for another 20-25 minutes.

Let the cake cool completely before removing from the pan. Sprinkle with confectionary sugar.

Enjoy!

Irish Brownie Dessert

Irish Brownie Dessert

There's a little bit of Irish in everyone on St. Patrick's Day.

Try this decadent, rich dessert.

Serves 4-6

Ingredients:

Irish Brownie:

• 50 g all-purpose flour
• 1 tablespoon cocoa powder, unsweetened
• 125 g chocolate
• 50 g butter, salted
• 50 ml Guinness stout
• 1 teaspoon vanilla paste
• 1 tablespoon espresso, or another strong coffee
• 2 eggs
• 200 g sugar

Bailey's Mousse:

• 300 ml heavy whipping cream
• 165 g dark chocolate, I used Valrhona
• 50 g good milk chocolate, I used Valrhona
• 85 ml baileys

Topping:

• Whipped cream
• 4-6 mini bailey's

Directions:

Irish Brownie:

Preheat the oven to 350 ℉ and line a 8 x 8-inch baking pan with parchment paper, and spray it with cooking spray. Set aside.

Combine flour and cocoa powder in a bowl.

Melt chocolate and butter in a small saucepan over low heat, stir until smooth.  Remove from heat and stir in beer, coffee and vanilla.

Whisk eggs and sugars, in a large bowl until it’s thick pale yellow, about 2 minutes. Whisk in the chocolate mixture. Add flour and cocoa and mix until just incorporated. 

Pour batter into the prepared pan and bake for 30-35 minutes or until the edges are firm and the center is set. Remove from the oven and allow to cool completely.

Bailey's Mousse:

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

Heat the cream to a small simmer, pour it over the chopped chocolate. Let it sit for 20 seconds before stirring. Stir until you get a homogenous, shiny mixture. Let the mixture cool for at least 4 hours in the refrigerator.

Stir in the Bailey's and whip it with a hand mixer until light and thick. Be careful not to over mix, this will make it grainy. Place mousse in a piping bag.

Whip some heavy whipping cream until medium soft peaks, this will be the whipped cream for the topping.

Assembly:

Pipe some mousse in a small serving vessel. Place some of the brownie on top, pipe more mousse on top. Finish the dessert up with a scoop of whipping cream and place a small bailey's upside-down in the top. 

Enjoy!

The Danish Version:

Irsk Brownie Dessert med Bailey's Mousse

Ingredienser:

Irsk Brownie:

• 50 g hvedemel
• 1 spsk usødet kakao
• 125 g mørk chokolade
• 50 g smør, saltet
• 50 ml Guinness stout
• 1 tsk vanilje pasta /korn fra en vaniljestang 
• 1 spsk espresso, eller anden stærk kaffe
• 2 æg
• 200 g sukker

Bailey's Mousse:

• 300 ml piskefløde
• 165 g mørk chokolade, jeg brugte Valrhona
• 50 g god mælke chokolade, jeg brugte Valrhona
• 85 ml Bailey's

Topping:

• flødeskum
• 4-6 mini Bailey's

Fremgangsmåde:

Irsk Brownie:

Forvarm ovnen til 180℃. Smør en 20x20 cm bradepande og læg et stykke bagepapir i bunden, og smør også det.

Blandmel og kakao i en skål.

Smelt chokoladen, smør i en gryde og rør det sammen til en skinnende masse. Tag gryden af varmen og tilsæt øl, kaffe og vanilje. 

Pisk æggene med sukker indtil du har en bleggul tyk masse. Bland chokoladeblandingen i, og fold derefter forsigtigt melet i. 

Kom dejen i bradepanden og bag kagen i 30-35 minutter. Du skal gerne ende op med en blød kage med sprøde kanter. Afkøl kagen helt før du bruger den i desserten.

Bailey's Mousse:

Hak chokoladen fint, og kom det i en skål.

Varm fløden op i en gryde indtil kogepunktet. Hæld den varme fløde over chokoladen. Vent ca 20 sekunder før du begynder at røre. Bliv ved at røre indtil massen er homogen. Dæk skålen til og lad det køle i mindst 4 timer i køleskabet.

Rør bailey'en i og pisk massen med en håndmikser til den er tyk og luftig. Pas på ikke at overpiske massen, da det gør moussen grynet. Kom moussen i en sprøjtepose, og opbevar den på køl indtil du skal bruge den.

Pisk flødeskum til at toppe desserten af med.

Samling:

Sprøjt lidt mousse i bunden af en portionsskål, kom et stykke brownie ovenpå. Kom endnu et lag mousse ovenpå og top desserten af med en god klat flødeskum og sæt en mini Bailey's flaske ned i desserten. 

Velbekomme!