Coconut Macaroons - kokosmakroner

Coconut Macaroons - kokosmakroner

I love cocos macaroons aka kokosmakaroner. I love the crispy crust and the sweet soft center. And the cookie just get better when dipped in a good chocolate. Everything gets better with chocolate. 

We learned to make these macaroons in home economic in school, well we learned a simpler version, but this recipe adapted from Food52, elevates the simple macaroon to a whole new level.

Makes 12-16 small cookies.

Ingredients:

Cookies:

• 2 egg whites
• 110 g unsweetened, coconut flakes
• 85 g sugar
• 1 teaspoon vanilla paste 
• 1 pinch salt

Dipping:

• 150 g dark chocolate (I used valrhona)

Directions:

Cookies:

Put all ingredients in a large heatproof bowl, I used a stainless steel bowl. Place it on the top of a pot with boiling water, taken off the heat. Stir the mixture until the egg starts to thicken and turn opaque. Remove the bowl from the pot, and set aside for about 20-30 minutes. This gives the coconut time to absorb the liquid.

Preheat the oven to 350℉ (180℃). Line a baking sheet with parchment paper.

With wet hands form 10-12 ball, and place them on a parchment paper lined baking sheet.  Shape the balls to peaks. 

Bake the cookies for 5 minutes, you just want the tips to begin to color. Lower the heat to 325℉ (165℃). Continue to bake the cookies for another 10-15 minutes until golden brown with darker edges. 

Let the cookies cool completely on a wire rack before gently removing them from the parchment paper.

Dip the macaroons in tempered chocolate. The macaroons will keep in an airtight container for up to a week.

Enjoy!

Skagen Kakaosnitter - Cocoa Bites from Skagen

Skagen Kakaosnitter - Cocoa Bites from Skagen

These cocoa bites or bars, is a classic cake you will find at many baker's shops in Denmark. But they are really pretty easy to make, and the taste is so much better. I made these with the traditional raspberry jam, but I think a more tangy jam will work even better, with the sweet cake. 

The finished bars can be frozen, or will hold up for 3-5 days in an airtight container.

Makes 12-15 bars.

Ingredients:

Crust:

• 300 g all-purpose flour
• 150 g butter
• 125 g sugar
• 2 eggs
• ½ teaspoon vanilla paste

Layer:

• 3-5 tablespoons raspberry jam

Topping:

• 100 g melted butter
• 300 g sugar
• 4 tablespoons unsweetened cocoa
• 200 g shredded unsweetened coconut
• 3 eggs 
• ½ teaspoon vanilla paste
• 1 teaspoon espresso or strong coffee

Directions:

Preheat the oven to 435℉ (225℃). Line a 9x13-inch pan with parchment paper. You can use a larger pan, this will just make the cocoa bites thinner.

Crust:

Mix all the ingredients for the crust to a dough, form the dough to a flat square, wrap it in plastic wrap and let it rest in the refrigerator for 10 minutes. Roll the dough out to the size of your pan, and transfer in into the pan. Bake the crust for 5-10 minutes until light golden. Let the crust cool in the pan.

Topping:

Mix the topping while baking the crust. 

Spread a thin layer of jam on the cooled crust, and pour the topping on top, and spread it in a even layer, all the way to the edges. 

Bake the cake for another 15-20 minutes.

Slice the cake into small bars, with a sharp knife. 

Enjoy!

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!