Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Cake

Franske Snegle - Cinnamon Palmiers

Brunch, Cake, Cookies, HolidayTove Balle-PedersenComment
Franske Snegle - Cinnamon Palmiers

Franske Snegle - Cinnamon Palmiers

Normally these cookies are large, in fact huge. But I wanted to make them smaller, so you get a delicate cookie rather than a huge piece you cannot finish. So I decided to cut the roll into even smaller pieces than I described in the directions, so I ended up with cookie sized cinnamon palmiers. I hope you will try these, they are relatively easy to make.

Makes 12-16.

Ingredients:

  • puff pastry, store-bought and defrosted

  • 100 g butter, room temperature

  • 100 g sugar

  • optional 1 teaspoon cinnamon

  • 10 ml simple syrup (half sugar and half water boiled into a thick syrup)

  • extra sugar for sprinkles

Icing:

  • confectionary sugar (powder sugar)

  • Unsweetened cocoa powder (I use Valrhona)

  • and a little warm water

Directions:

Preheat the oven to 355℉/180℃ with convection, if you don't have convection, then preheat the oven to 400℉/200℃).

Cream the butter with the sugar, so you have a soft light mixture. Mix in the cinnamon.

Roll the pastry in to a 20 x 16 inch (50 x 40 cm) rectangle. Gentle spread the fluffy filling all over the pastry. Roll the pastry up tight. Cover the roll in plastic wrap, and let it sit in the refrigerator for 10-20 minutes to firm up a bit.

Cut the roll into 1 - 1.5-inch (3-4 cm) thick slices. Place slices on its ends, and press them flat to about ⅓-inch (1 cm) high. Brush both sides with the simple syrup. Place on a baking sheet with parchment paper. Sprinkle with sugar on top.

Bake the palmier for 20-30 minutes until deep golden brown. Let the palmier cool, before icing.

Enjoy!

Rhubarb Mazarin Cake

Brunch, Desserts, CakeTove Balle-PedersenComment
Rhubarb Mazarin Cake.

Rhubarb Mazarin Cake.

I really love rhubarbs. They are tangy, sour and are perfect in desserts and cakes. So when I found this recipe, it was a no-brainer. I had to bake it. And it was ohhh so good. And it is the perfect cake to bring to a summer barbecue.

Serves 6-8. (Recipe from the magazine Søndag).

Ingredients:

  • 200 g rhubarb

  • 200 g sugar

  • 1 teaspoon vanilla bean paste

  • 150 g marzipan

  • 150 g butter

  • 3 eggs

  • 80 g all-purpose flour

  • 80 g almond flour

  • 1 lime, the zest of

Directions:

Preheat the oven to 350℉ (175℃).

Clean the rhubarb and cut them into small bite-sized pieces. Place them in a bowl and stir in with ¼ (50g) of the sugar + the vanilla, set aside.

In a large mixing bowl, cream the butter and sugar until very light and fluffy, mix in the grated marzipan, making sure the mixture again gets light and fluffy. Add the eggs one at a time, and mix just until fully incorporated. Gently fold in the flours and lime zest.

Pour the dough into a non-stick tart pan. (I used a 9-inch square pan with removable bottom). Place the rhubarb on top of the cake, and bake it for about an hour, until it's firm in the middle and golden brown.

Let the cake cool before serving it with a dollop of creme fraiche or ice cream.

Enjoy!

Danish Kringle

Brunch, Cake, HolidayTove Balle-PedersenComment
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This old fashioned pastry became famous in Denmark, when a very popular TV-host from a gardening show raved about it as the worlds best kringle. The recipe originates from Anne Magrethe in Hirtshals. She was a kogekone a kinda cook for when you had large family parties at a kind of community center. You got home cooked style food from a cook who was used to scaling up the amount of food. It was kinda catering before we had catering.

I do agree that this pastry or kringle is really good. It have a nice flakiness without being a lamination of traditional pastry. You can add raisins or some kind of jam as filling. I like it best when it is more traditional.

Makes 4.

Ingredients:

Dough:

  • 200 ml lukewarm water

  • 300 g  butter, room temperature

  • 50 g  live yeast or 4 teaspoons dry yeast

  • 3 tablespoons sugar

  • 3 eggs (+ more for egg wash)

  • 450 g  all-purpose flour

  • 1½ teaspoons salt

Filling:

  • 225 g butter, room temperature

  • 225 g sugar

  • 100 g marzipan (almonds paste), grated


Sprinkles:

  • raw sugar

  • almonds slivers

Directions:

Mix water, yeast, sugar, eggs and diced butter together in the stand mixer bowl. Let it rest for about 20 minutes.

Add flour and salt and knead the dough together. Do not over-knead the dough. Let the dough rise in a warm spot in the house for about 30 minutes.

Mix together the filling and put it in a piping bag, cutting a dime sized hole.

Preheat the oven 425℉ (220℃). Prepare 2 baking sheets with parchment paper, set aside.

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The dough is kinda sticky, so place the dough onto a well floured surface. Divide it into 4 pieces. Roll each piece out to a narrow rectangle, about the length of your baking sheet. Pipe the filling onto the middle of the rectangle leaving a small piece without in both ends. Fold the dough over the filling, and Pinch the ends tightly, to keep the filling inside. Gently press a dent lengthwise in the middle of the pastry. Place 2 pastries on each baking sheet. (I know, I’m a rebel, I did 3 and one). Brush on some egg wash, sprinkle with sugar and almond slivers. Let the pastries rise for about 15 minutes.

Bake the pastries for 15 minutes until dark golden brown.

Let the pastries cool on a wire rack. Serve the pastries slightly warm or at room temperature.

Enjoy!

Mrs. Hobbs's Italian Rosemary Cookies

Cake, Christmas, Cookies, HolidayTove Balle-PedersenComment
Italian Rosemary Cookies

Italian Rosemary Cookies

These cookies are to die for!!!

How my friend and the whole world kept this recipe away from me, for so many years, it’s beyond my understanding.

If you only are baking one cookie this year, make it this one!

Makes 60-70.

Ingredients:

  • 250 g butter, salted and room temperature

  • 400 g sugar

  • 2 eggs

  • 30 g raw pistachios, finely chopped

  • 10 g (3 tablespoons) fresh rosemary leaves, finely chopped

  • 450 g all-purpose flour

  • ½ teaspoon salt

  • 3 teaspoons baking powder

  • 1 orange, the zest

Directions:

Cream butter and sugar until light and fluffy. add 1 egg at a time, making sure it’s fully incorporated, befor adding the next. Mix in orange zest, rosemary, and pistachios. Sift flour, sant and baking powder and incorporate it in the dough.

Divide the dough into 3 pieces. Roll each part into a log (2 inch in diameter), wrap in Glad wrap, shape the log into a square, by pressing the log onto the kitchen counter. Refrigerate overnight. Try to make a smooth surface to get an even look on the finished cookies. Well, the dough were very soft, so I didn’t get the smooth surface on my logs. 🙃

Cut the logs into thin cookies and put them on a baking sheet lined with parchment paper. Spacing about 1-inch apart. Bake until golden around the edges, about 5-7 minutes at 350°F. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

Enjoy!

Amaretto Eton Mess

Cake, Desserts, HolidayTove Balle-Pedersen2 Comments
Amaretto Eton Mess

Amaretto Eton Mess

This dessert is a mild twist on an English classic, originating from the Eton College's annual cricket game against the pupils of Harrow School. But this is a pavlova dressing up as a layer cake. 

A great easy to make dessert, perfect for the summer parties.

Serves 6-8.

Ingredients:

Meringue:

  • 6 egg whites

  • 300 g sugar

  • 1½ teaspoon lemon juice

  • 50-75 g almond slivers

Filling:

  • 500 ml heavy whipping cream

  • 500 g fresh strawberries, rinsed and sliced.

  • 50 ml Ameretto (Italian almond liqueur)

  • 1 tablespoon confectionary (powdered) sugar

Directions:

Preheat the oven to 250*F (120℃).

Draw 3 x 9-inch (23 cm) circles about 2-inch (5 cm) apart on a parchment paper, and turn the parchment paper upside down, so you don't get any pencil on the meringues.

In the bowl for the stand mixer, beat egg whites until stiff peaks. Add the sugar gradually, a couple tablespoons at a time, while still beating the egg whites. The egg whites/meringue will become thick and glossy. Gently fold in lemon juice.

Spoon the meringue inside the drawn circles on the parchment paper. Spread the meringue working from the center towards the edge. Sprinkle with the almond slivers

Bake the meringues for about 60 minutes. Then turn off the oven, and leave the meringues in the oven for another 30-45 minutes, until the oven is cooled. I became a little impatient, so I pulled the meringues out before they were cooled completely, and that is why the meringue traced a bit.

Fold in half the confectionary sugar in the sliced strawberries, set aside.

Whip the cream until medium stiff peaks. Gently fold in some confectionary sugar and amaretto. 

Place the least pretty meringue on a cake stand, and spread ⅓ of the cream topping it with some strawberries. Repeat layering the rest of the meringues, cream, and fruit. Finishing the top layer with a few whole strawberries.

Enjoy!