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.

Citronmåne - Danish Lemon Cake

Citronmåne - Danish Lemon Cake

Citronmåne or "lemon moon" is a classic Danish store bought cake. I actually think that every dane, knows this cake. Just like it's a known joke that American policemen eat doughnuts, Danish policemen are eating citronmåner. ;)

I simply love this upgraded version, by Claus Meyer, and there is no need to change anything on this perfect combination. 

Makes one 9-inch round cake

Ingredients:

• 200 g butter, salted and room temperature
• 200 g sugar
• 100 g marzipan, I used Anthon Berg ren rå marcipan
• 2 lemons, the zest
• 1 lemon, the juice
• 1 teaspoon vanilla paste
• 4 eggs, large
• 80 g potato starch
• 100 g all-purpose flour
• 2 teaspoons baking powder

Icing:

• 350 g confectionary sugar (powder sugar)
• 1 lemon, the juice
• hot water, till you get the right consistency, like a thick paste
• 1 drop yellow food coloring

Directions:

Preheat oven to 350 ℉ (175 ℃). 

Butter a 9-inch springform, put a round piece of parchment paper in the bottom, butter this too,  and sprinkle sugar into the pan, so it get all over the inside of the pan, pour out the excess sugar. Set aside.

Sift the dry ingredients together in a bowl, and set aside.

Cream the butter with sugar until light and fluffy. Mix in the grated marzipan, lemon zest, lemon juice and vanilla until fully incorporated. Add one egg at a time, beating  between each addition.  Gently fold in the dry ingredients into the batter. Pour the batter in the prepared pan, and bake it for about 45 minutes, until golden brown, and until a cake tester comes out clean.  

Cool the cake completely before adding the icing. 

Mix the confectionary sugar with lemon juice and food coloring, adding just enough water, to get a thick paste.

Ice the cake, and serve the cake with a good cop of tea or coffee.

Enjoy!

Chocolate Sorbet

Chocolate Sorbet

Whatever the question, Chocolate is the answer!

The first time I heard about chocolate sorbet was at the Penny Ice Creamery in Santa Cruz. And even though I'm not a huge chocolate fan, I really like the flavor. This is my version of a chocolate sorbet.

Makes about 1 liter (1 quart)

Ingredients:

• 500 ml (2 cups+1 tablespoon) water
• 200 g (1 cup) sugar
• 75 g (⅔ cup) unsweetened coco powder, I use Valrhona
• 1 pinch salt
• 160 g (5⅔ oz) dark chocolate, I use Valrhona
• ½ teaspoon vanilla paste
• 1 tablespoon coffee

Directions:

In a large saucepan, whisk together water with sugar, cocoa powder and salt. Bring to a boil while whisking frequently. Let it boil for about 30 seconds, then remove from the heat. Pour the mixture into an stainless steel bowl, and stir in the chocolate until it's melted, then stir in the vanilla paste and espresso. Chill the mixture before freezing. Freeze the sorbet in an ice cream maker according to the manufacturer's instructions.

Red Velvet Latte

Red Velvet Latte

The first time I tasted a red velvet latte was at Bitter+Sweet, a small but very good cafe in Cupertino. My friends and I keep going back to this place, because the coffee is that good. So if you're ever in the neighborhood, do stop by, you won't regret it.

I have been wanting to create the same latte at home, and finally I found the right mix to create the same perfect red velvet latte. I could do some reverse engineering and figure out what goes into the red velvet mix, but for now I'm happy with buying it. Sometimes you need an easy way out.

Ingredients:

• 2 tablespoons milk
• 2 tablespoons Cappuccine Red Velvet Frappe mix 
• 1-2 espresso shots
• steamed milk (whole milk gives the best texture)

Directions

Heat the cup with some really hot water.

Whisk the red velvet mix with some steamed milk in the heated cup. Add the espresso shot(s) to the mix. Finally add more steamed milk and some milk foam.

Enjoy!

Elderflower Madeleines

Elderflower Madeleines

This is my summerly take on the classic French Madeleine cookie. Basically it's small pound cake bites, baked in small seashell shapes, aka a madeleine pan. They are really tasty, and are perfect with a cup of afternoon tea.

You can make the batter the day before, and make them fresh for the weekend brunch. This works because the batter can rest up to 24 hours in the refrigerator before baking. 

Makes 24

Ingredients:

• 85 g butter, salted
• 2 eggs
• 75 g sugar
• 3 tablespoons elderflower syrup, I use d'arbo elderflower syrup
• 110 g all-purpose flour
• ½ teaspoon baking powder 
• confectionary (powder) sugar for sprinkling

Directions:

Whisk together the flour and baking powder. In a separate bowl (for the stand mixer), beat the eggs for about 30 seconds, until they are frothy. Add sugar, and whisk for about 5 minutes, until the pale, fluffy and tripled in volume.

Slowly add the dry ingredients and the melted butter + syrup in batches, and mix them slowly in. Be careful not to over mix the batter.

Let the batter rest in the refrigerator for about an hour to chill and hydrate the flour. This will give the madeleines the classic bump on the back, if you skip this step, the batter will still rise, but not as much.

Preheat the oven to 350℉ (180℃), and spray the madeleine pans with nonstick cooking spray, set aside.

Pour about 1 tablespoon of batter into each mold and bake for 15-17 minutes, until golden brown. You want the edges to be crispy and the inside light and fluffy.

Let the madeleines cool for a minute or two. Gently use a knife to loosen the madeleines from the pans and let them cool on a wire rack. For more elderflower taste, brush the warm madeleines with some of the syrup.

Sprinkle the madeleines with confectionary sugar, just before serving.

Enjoy!