Sweet • Sour • Savory

Food blog on scandinavian style food done right.

dessert

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!

Bourbon Apple Pie with Bourbon Whipped Cream

Cake, Brunch, Desserts, Holiday, ThanksgivingTove Balle-PedersenComment
Bourbon Apple Pie

Bourbon Apple Pie

Most people like Apple pie, but adding bourbon, just makes the pie a little better. It's not like you get drunk by having a piece of pie. The pie filling get so hot, that the liquor from the bourbon evaporate in the oven. But off course having the bourbon whipped cream will be classified as an adult dessert. This pie is a serious contender in any Thanksgiving pie-off.

Makes 1 pie (9 inch).

INGREDIENTS:

Pie Crust:

  • 260 g butter, salted and cold

  • 360 g all-purpose flour

  • 2 tablespoons confectionary sugar (powdered sugar)

  • 75 ml water, ice-cold

Filling:

  • 6-7 apples*,

  • 100 g butter

  • 120 g sugar

  • 75 g brown sugar

  • 50 g water

  • 3 tablespoon cornstarch

  • 1 teaspoon vanilla bean paste

  • 3 tablespoons bourbon

  • 30 g all-purpose flour

  • 1½ tsk cinnamon

  • 1 egg yolk for brushing the crust

Bourbon Whipped Cream:

  • 1 cup (2½ dl) heavy whipping cream

  • 1 teaspoon vanilla bean paste

  • 2-3 tablespoons confectionary sugar (powdered sugar)

  • 2 tablespoons bourbon

DIRECTIONS: 

Crust:

Cube the butter and place it in the refrigerator.

Put the flour and sugar in the food processor and pulse just until combined. Add the cold butter pieces and pulse until the mixture looks like small coarse crumbs. Drizzle the water over the flour and pulse again until the dough just comes together.

Divide the dough in two discs and wrap them separately in plastic wrap. Refrigerate the dough for 3 hours.

On a floured work surface roll the dough out to about ⅒ inch thickness. You want the dough yo be larger than your pie pan, so you end up with a ⅓ inch overhang on a 9 inch pan. Place the pan with the dough in the refrigerator, until ready to fill.

Preheat the oven to 430℉ (220℃).

Filling:

Mix flour, cinnamon in a bowl and set aside. Melt butter, sugars in a saucepan. Mix the water with the cornstarch, and pour it in the butter/sugar mixture. Add vanilla and the flour/cinnamon, stir the mixture while the sauce thickens. Take the sauce off the heat and stir in the bourbon.

Peel, core and slice the apples in thin slices. Do not soak the apples in water, this will make the filling to watery. Place the apple slices in the pie pan, and pour the sauce over the apples.

Brush the edges with egg wash. Roll out the rest of the dough for the lid, as thin as the other part. Place the lid on top, and firmly press the edges together to seal them. you can do this by hand or with a fork. Use the excess dough to cut out decorations for the pie. 

Optional: brush the lid with egg wash and sprinkle with sugar on top.

Cut 4-8 slids in the dough lid, to allow the steam to escape during baking. 

Bake the pie in the middle of the oven for 15 minutes. Lower the heat to 360℉ (180℃) and bake it for another 50 minutes until the pie is a deep golden brown. 

Let the pie cool completely, before slicing. This part is the hardest. The smell of this delicious apple pie, makes you want to dive in immediately. But if you let it cool first, and then reheat, it will make the slicing so much easier. 

Apple-Pie-Served.JPG

Bourbon Whipped Cream:

Whip the cold cream to soft peaks. Whisk in vanilla, sugar and bourbon.

Serve the pie with bourbon whipped cream or some vanilla ice cream.

Enjoy!

Pear Tart

Cake, DessertsTove Balle-PedersenComment
Pear Tart

Pear Tart

Today is Pi-Day/π-Day. This Pear tart or pie is my contribution to this nerdy π-Day. The lines between a tart and a pie are kinda blurry. The biggest difference is whether it's served directly from the pan its baked in. 

This pear tart have been a go-to dessert growing up, and a family favorite. Its easy to make in advance and bake when needed. You can replace the fresh pears with canned pears or other fruits.

Makes 1 tart.

Ingredients:

  • 2-3 pears, peeled and cut in halves
  • egg wash 
  • sugar for sprinkles

Dough:

  • 150 g butter, cold, salted
  • 240 g all-purpose flour
  • 125 g sugar
  • 1 teaspoon vanilla paste
  • ½ teaspoon ground ginger
  • 1 æg
  • 1 tablespoon water

Remounce:

  • 50 g butter, room temperature
  • 50 g sugar
  • 50 g grated marzipan

Directions:

Dough:

Mix the butter in the flour, sugar, and ginger in a stand mixer. Add the egg, vanilla paste and just enough of the water so the dough starts to lump together. Form the dough into 2 discs and wrap it in plastic wrap, and let it rest in the refrigerator for a minimum of 30 minutes.

Remounce:

Mix the sugar and marzipan well. Add butter little by little until it’s just incorporated. Set remounce aside.

Preheat the oven to 400℉/200℃.

Divide the dough in 2. Roll the dough out, to fit the tart-pan you are using. (there should be enough dough for a 9" (22 cm) round pan).

Gently place the rolled out dough, make sure getting into the corners, without making any holes in the dough. Cut of all the excess dough. Put into freezer for about 5 minutes.

Spread the remounce in a thin layer on the dough. Place the pears halves in the pan, and cover with a dough lid. Pinch the lid closed at the edges. Brush with egg wash and spinkle with sugar.

Bake the tart for about 40 minutes.

Serve the tart warm with a good vanilla ice cream on the side.

Enjoy!

Coffee Baileys Float

Beverages, DessertsTove Balle-PedersenComment
Coffee Baileys Float

Coffee Baileys Float

Having made the Cupid Float the other day, I needed a not so sweet option, a more adult option. I do love coffee and Baileys. So why not combine the two into a cold coffee Baileys with some ice cream or a cold affogato. 
So if you need an easy dessert, not having to slave in the kitchen, this is the perfect option. If you do not like coffee, you can substitute the coffee with your favorite chocolate milk, and even switch out the Baileys with a splash of cognac. The possibilities are endless. 

Adult floats makes great desserts.

Ingredients:

  • 1-2 scoops vanilla ice cream 
  • 2 espresso, cold, or strong brewed coffee
  • Baileys Irish cream, just a little splash
  • whipped cream
  • chocolate sprinkles

Directions:

Scoop ice cream into a tall glass, pour the cold espresso over the ice cream, add a splash of Baileys. Top the drink with whipped cream and sprinkles.

Serve immediately.

Enjoy!

Cupid Float

Beverages, DessertsTove Balle-PedersenComment
Cupid Floats

Cupid Floats

Floats are a big thing here in the US. We had floats in Denmark too. I remember having raspberry soda floats at birthday parties, growing up. We might not have had a name for it, but they were a part of our life.

We rarely celebrate Valentines Day, because my husbands birthday is the day before, and how much celebration can one muster 😉 

Ingredients:

  • Vanilla ice cream
  • Cherry 7-Up
  • Whipped cream
  • Sprinkles

Directions:

Scoop the ice cream into a tall glass, slowly pour 7-Up over ice cream and top with whipped cream and sprinkles.
Enjoy the cupid float with your special somebody!