Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Frostings & Fillings

Cinnamon Rolls

Brunch, Cake, Desserts, Frostings & FillingsTove Balle-Pedersen2 Comments
Cinnamon Rolls

Cinnamon Rolls

These cinnamon rolls or snegle are a classic in many countries. And for good reason. They taste fantastic. Sweet, soft with the right amount of  cinnamon, Yum yum yum.

In Denmark this type of cinnamon rolls are called Onsdagssnegle (Wednesday Snails) if they are made in size XXL. Acutely they are often bigger than a DVD. Personally I like the smaller ones, they have a better cinnamon to bread ratio.  The snail part might not sound particularly delicious, but it is referring to the shape of the cake, the swirl of the snails shell. 


Makes 20-24.


  • 50 g live yeast ( 4 teaspoons dry yeast)
  • 175 g butter, salted
  • 500 ml milk
  • 175 g sugar
  • 2 teaspoons cardamom
  • 1 teaspoon salt
  • 200 g whole wheat flour
  • 600-650 g all-purpose flour


  • 150 g butter, salted, room temperature
  • 100 g brown sugar
  • 2 tablespoons cinnamon 


  • confectionary sugar
  • water or lemon juice


Mix the dry ingredients in a bowl and set aside.

Warm the milk in a saucepan until finger-warm, remove pan from the heat. Melt the butter in the warm milk. Crumble the yeast into the warm milk and stir to dissolve. 

Add the liquid to the dry ingredients, and knead the dough for 3 minutes, to form an elastic dough. 

Let the dough rise for 30-40 minutes until doubled in size. 

Warm the milk in a saucepan until finger-warm, remove pan from the heat. Melt the butter in the warm milk. Crumble the yeast into the warm milk and stir to dissolve. 

Add the liquid, to the dry ingredients and knead the dough for 5-8 minutes, to form an elastic dough. 

Let the dough rise covered for about 30-40 minutes until doubled in size. 

Mix the filling and set aside.

Turn the dough out onto a lightly floured surface, and roll it to a large rectangle (16x16 inches/40x40 cm).

Spread the filling in a thin layer onto the dough, leaving a thin edge closest to your self, without filling.

Roll the dough into a large log, pinching edges together to seal. Cut the log into 20-24 slices. Grease sides and bottom of a baking pan.

Place the slices fairly close together. Cover and leave to rise for another 40-50 minutes. 

Preheat the oven to 425℉ (220℃). 

Bake the rolls for 10-14 minutes until golden brown. 

Leave them to cool in the pan. 

Frost the cinnamon rolls before serving.


Mazarin Cupcakes

Brunch, Cake, Desserts, Frostings & FillingsTove Balle-Pedersen1 Comment
Mazarin Cupcakes

Mazarin Cupcakes

Mazarin cake is yet another Danish classic. I made a similar cake before, but this ones is a quick take on the Mazarin Cake. Instead of making one big cake, I opted for the smaller cupcake, in perfect serving size.
A classic Mazarin cake is covered in chocolate. By icing the small cupcakes with a ganache, I didn't have to temper the chocolate, and I got a bolder chocolate flavor, and a delicious creaminess. 

Makes 10-12.


  • 150 g butter, salted and room temperature
  • 150 g sugar
  • 150 marzipan, grated
  • 2 eggs
  • 75 g all-purpose flour


  • 150 g dark chocolate (I used Valrhona)
  • 150 ml heavy whipping cream


Preheat the oven for 355℉ (180℃). 

Butter a cupcake pan. Line the bottom with some parchment paper, this will prevent the cupcakes from sticking. You can also use parchment paper cups. 

In a large mixing bowl, cream the butter and sugars 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. 

Sift flour and baking powder into the mixture, and gently fold it in.

Fill the the cups ¾ and bake the cupcakes for 15-20 minutes, until a cake tester inserted into the center comes out clean. 

Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.


Chop the chocolate finely, and put in a medium bowl. Bring the heavy whipping cream to a boil, and pour the hot cream into the center of the bowl with thew chocolate. Whisk vigorously until the mixture become cohesive and shinny. Let the ganache chill in the refrigerator for about 1 hour. 

Transfer the ganache to a piping bag with a large star tip. Pipe good amount on top of each cupcake, and add sprinkle.


Passionfruit Mousse

Desserts, Frostings & FillingsTove Balle-PedersenComment


I love love love passionfruits. For me it is the most exotically tasting fruit, I've ever tried. The taste is very distinct, somewhat sour. The more wrinkled  the fruit gets, the sweeter the juice is. 

This Mousse is perfect as dessert or in cakes. It pairs perfectly with chocolate.


  • 3 gelatin sheets (husblas)
  • 200 g passionfruit juice*
  • ½ teaspoon vanilla paste
  • 45 g confectionary sugar
  • 250 ml heavy whipping cream


Place the gelatin sheets in cold water, to bloom. 

Half the passionfruits and scoop the juice and seeds out in a sauce pan. Heat the juice, and strain the seeds from the juice.

Heat juice, confectionary sugar and vanilla in a small saucepan. You just want to melt the sugar and hot enough to melt the gelatin. Remove from heat and put the bloomed gelatin (husblas, squeeze most of the water out first) in. Stir until the gelatin is melted, this takes no time. Pour the mixture into a small bowl and let it chill in the refrigerator until almost room temperature.

Whip the cream to medium stiff peaks. Gently fold the whipped cream into the chilled passionfruit juice. Now the mousse needs to set, this will take a few hours in the refrigerator. 

Before the mousse sets, you can pour it into individual serving vessels, a large glass bowl, to serve family style, or spread in between layers in a cake. 


* Or use 100 g concentrated passionfruit concentrate and 100 g water. Sometime you can find this product in the freezer isle in Whole Foods.



Chocolate Mousse

Desserts, Frostings & FillingsTove Balle-Pedersen2 Comments
Chocolate Mousse

Chocolate Mousse

Easy, no eggs chocolate mousse, perfect in layer cakes.

Adapted from piskeriset.dk


  • 300 ml heavy whipping cream
  • 220 g milk chocolate, I used Valrhona
  • 2 sheets of gelatin (husblas), about 3.5 g


Place the gelatin (husblas) in cold water to bloom for 5-10 minutes. Melt the chocolate over at double boiler with 50 ml of the cream. 

Whip the remaining cream to medium hard peaks. (You don't want it to become grainy.)

Melt the gelatin in a small ball over a double boiler. (I just place a bowl as a lid on a saucepan with water I just boiled in a kettle. I don't put the saucepan over the heat.) Mix the gelatin in the melted chocolate. Let the chocolate cool to finger-warm. Gently fold the whipped cream in the chocolate. Pour the Mousse in small serving sized bowls, one large bowl if served family style or use it as filling in a cake. 

Now the chocolate mousse has to set. Let the mousse set for a minimum of 2 hours in the refrigerator.


Vanilla Buttercream - Smørcreme

Frostings & FillingsTove Balle-PedersenComment

This vanilla buttercream is great as frosting, or as a crumb coating before decoration a layered cake. 


  • 2 tablespoons pasteurized egg whites
  • 100 g confectionary sugar
  • 150 g butter, salted and room temperature
  • ½ teaspoon vanilla paste


Mix all the ingredients in a bowl, and whip the buttercream until thick and fluffy over a double boiler. I used a saucepan with very hot water, and placed my bowl on top of that. I didn't have it on the stove. It takes some time to get the buttercream nice and fluffy.