It is my blogging Birthday

Birthday cake.

Happy Birthday SweetSourSavory, today you have lived two years on the big World Wide Web.

I can't believe it has been two years already. I remember posting for the very first time, feeling naked and exposed. But truth be told, my little blog was just a little grain of sand in a wast dessert, nobody would find me for a very long time.  

I do enjoy finding new recipes and creating my own. I like getting inspired from other blogs, cook books, from blog challenges, restaurant visits or just strolling at our local farmers marked. 

I am honored by all the people stopping by my little blog. All you comments here or on social media really make it worth my hard work. 

I hope that we in the future will live our lives by the words of Steve Jobs:

Stay hungry, stay foolish

To celebrate the 2 years I made a Classic Danish Birthday Cake

Makes 1 cake, 12 servings

Ingredients:

Cake:

• 2  thin discs nødde-lagkagebunde
• 1 thin disc chokoladelagkagebund

Filling:

• 225 g rutebiler, crushed
• 200 ml heavy whipping cream, whipped to medium stiff peaks
• raspberry jam
• 2 bananas, sliced

Decorating:

• 200-250 ml heavy whipping cream, whipped to medium soft peaks
• raspberries
• rutebiler, broken up
• candles

Directions:

Fold in the crushed rutebiler in the whipping cream, until well mixed, set aside.

Place a cake slice on a cutting board, inside a cleaned rim of a springform. Spread the whipped cream/rutebiler mixture on top. Place another cake disk on top. Spread a good layer of jam on top, all the way to the edge.Put the banana slices on top. Spread a thin layer of whipped cream, to fill out the holes between the banana slices. Place the last cake disk on top. Remove the spring form, and carefully place the cake on a cake stand.

Cover the top of the cake with whipped cream, then pipe more whipped cream onto the sides of the cake using a star tip.

Decorate the top with raspberries, rutebiler and candles. 

Enjoy!

Chokoladelagkagebunde - Chocolate Cake

Chokoladelagkagebunde - Chocolate Cake

Great light chocolate cake for classic Danish layer cakes.

Makes 2-3 thin cake discs, depending on your slicing skills.

Ingredients:

• 4 eggs
• 120 g sugar
• 85 g flour
• 50 g unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon espresso, cooled (use milk if you don't want the coffee taste)
• ½ teaspoon vanilla paste

Directions:

Preheat the oven to 355℉ (180℃), or 465℉ (240℃) if baking one disc at a time.

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

Sift flour, baking powder and cocoa powder together, 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. 

Very gently fold the dry ingredients vanilla paste and coffee 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 20-25 minutes, until a cake tester comes out clean.

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

If baking 3 thin cakes:

Divide the batter in 3 9-inch pans. And bake the cakes at 465℉ (240℃) for about 5 minutes, until a cake tester comes out clean.

Use the cake discs with your favorite filling for a perfect layer birthday cake.

Enjoy!

Nødde-Lagkagebunde - Hazelnut Cake for Danish Layer Cake

Nødde-Lagkagebunde - Hazelnut Cake for Danish Layer Cake

When making traditional Danish layer cakes I like using different types of cakes. This will give different textures and tastes. This one is really good, with a hit of hazelnut flavor. 

Makes 2-3 thin cake discs, depending on you slicing skills.

Ingredients:

• 6 whole eggs
• 2 egg whites
• 75 g sugar
• 1 teaspoon baking powder
• 100 g all-purpose flour
• 50 g hazelnut flour

Directions:

Preheat the oven to 400℉ (200℃).

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 flours and baking powder together, and set aside. 

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 springform

Bake the large cake for 20-25 minutes, until light brown.

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

Enjoy!

Rutebiler - Chocolate Meringues

Rutebiler - Chocolate Meringues

Rutebiler is a very light and airy cookie, kinda like a chocolate meringue, but rutebiler has a rising agent, and in my version you use whole eggs. Rutebiler are small crispy chocolate rectangles, with a hollow center. They will melt in your mouth with a sweet chocolaty taste, making you want another one.

We had rutebiler at birthdays, as light cookies. Well, my mom had a bad experience with meringues and rutebiler at birthday parties. At one of my brothers birthdays the boys had a big food fight with meringues, and I remember my mom cursing a lot while cleaning up the sticky mess from carpet and furniture in the living room. That was the end of meringues at birthday parties in my family. 

Makes about 100. 

Ingredients:

• 750 g confectionary sugar (powder sugar)
• 2 eggs
• 2½ tablespoons unsweetened cocoa powder
• 1¼ teaspoon Ammonium bicarbonate (baker's ammonia)

Directions:

Preheat the oven to 350℉ (175℃).

Line baking sheets with baking paper.

Crown cookie press attachment

Sift the dry ingredients together, and mix them in the eggs. The batter will be kinda thick paste, a little on the dry side.  Run the dough through a cookie press or meat grinder with cookie attachment, that looks like a crown. Each cake should be about 5 cm (2-inches) long, place them about 2-inches apart, because the cookies will expand. Bake the cakes in the center of the oven for 6-8 minutes. These cookies are light and airy, with a hollow center.

Keep the cookies in an airtight container.

Enjoy!

Romkugler - Danish Rum Balls

Romkugler - Danish Rum Balls

This is an all-time classic Danish cake. It is actually made from leftover cake, and has been a cheap cake at most baker shops. Now I do not believe that rum balls are cheap cheap anymore, most baker shops make these from cakes baked solely to be used in the rum balls.

My version is made with good chocolate, marzipan and almonds to elevate the classic rum balls. You can use real rum, when making these, but you get more flavor by using an extract.

Makes about 50 small balls.

Ingredients:

• 500 g leftover cake, chocolate cake, brownies and pound cakes will work
• 50 g marzipan, grated
• 50 g sliced almonds, toasted on a dry skillet till fragrant
• 2 tablespoons unsweetened cocoa powder, I use Valrhona
• 75 g melted dark chocolate, I use Valrhona 
• 1-2 tablespoons raspberry jam
• 4 teaspoons Rum Extract

Coating:

• 300 g dark chocolate, I use Valrhona 
• chocolate sprinkles

Directions:

Mix all the ingredients in a stand mixer using the paddle attachment until you have a soft dough. Roll the dough into small balls, and let them cool for about 30 minutes before coating.

Temper the chocolate, and set up a station for coating. Put the sprinkles in a medium bowl. Place a piece of parchment paper on the counter for the coated rum balls.

Coat the balls with chocolate, and roll them in the sprinkles right away. 

Enjoy!

You can also roll the dough into a log, cover it with marzipan, cut into small logs and dip the ends in tempered chocolate. Now you have Træstammer or truffle logs.