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cake | Velbekomme

22 Jun 2010

Posts tagged with cake

Danish Delights: Kransekage (only 4 more posts to go)

Whenever I categorise a post as a “Danish Delight”, it’s more of an intuitive thing than an actual proven fact. It’s just this feeling that these recipes have something very Danish about them and that they are rarely seen in other countries (but maybe not “never”, seeing as I haven’t been to every single bakery in the world). On top of that there are the endless traditions and memories attached to the enjoyment of these delights. Such as this “Kransekage”, that I have written about before here, only in the more festive New Year’s Eve version (it’s all in the fancy shape).

As you can see from the three posts in the link, I have never fully mastered the art of the perfect icing, but when I saw the Danish tv-show called “Det søde liv“, I had to give it another go. Now, if you look at the icing, it’s almost uncannily white and incandescent. Toothpaste couldn’t have made a whiter result and it’s all in one tiny detail: The beating.

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12 Aug 2007

Posts tagged with cake

Heureka!

I wish this recipe were my invention, I really do, but sadly this stroke of genius happened to someone else. Apple and macaroon cake with almond slices. The crushed macaroons in the mixture render the cake perfectly chewy and the surface lovely and golden. Here are ten (a nice number however incorrect it may turn out to be) easy steps to making this delight:

Apple-Macaroon Cake

  • 4 egg whites
  • 50 grams sugar
  • 250 grams macaroons (in Denmark: the Karen Volf kind)
  • 75 grams flour
  • 125 grams butter,  melted
  • 2-3 thinly sliced apples
  • Almond slivers 

Beat the egg whites and add the sugar just before they become completely stiff (meringue texture). Crush the macaroons, add flour & melted butter and mix it with the apple slices. Fold the meringue gently into the apple mixture and pour the whole lot into a greased regular size tin (22 cm * 6,5 cm) lined with paper BOTH in the bottom and on the sides as the mixture turns really sticky in the oven. Sprinkle with the almonds and bake at 160 degrees for an hour or until it turns golden and doesn’t stick. Leave to cool and serve with a mixture of creme fraiche, whipped cream and a bit of cinnamon.

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5 Aug 2007

Posts tagged with cake

This One Goes Out to You, AunTea

Admittedly, I didn’t have much trouble writing yesterday’s post, so maybe you’ll soon find me blabbering on endlessly about more or less lethal topics, perish the thought! However this post actually has a purpose, as I am celebrating my first day at work in the charming tea place, Tante T (~Aunt T) in Copenhagen. There I’ll be testing my baking skills on a weekly basis as well as broadening my culinary horizons. So, this French chocolate and pear tart is dedicated to that quaint little oasis on Vesterbro, where it might even end up on the menu some day. Until then I’ll refer to “Chocolate and Zucchini”, from whence the recipe came.

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27 Jul 2007

Posts tagged with cake

Whoa Belly!

-said the actress to the bishop when she tasted this cake. However, what the bishop replied is a different story altogether…

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