This time I would like to share probably one of the most traditional and popular Danish pastry. This recipe is in Danish called Brombærsnitter or sometimes better known as Hindbærsnitter depending on what kind of stuffing which are used. Directly translated this Danish pastry could be called Danish Blackberry Slices or Danish Raspberry Slices.
Hindbærsnitter or Brombærsnitter
These delicious cakes consist of two crisp biscuit assembled with a layer of blackberry or raspberry jam – this is where the name comes from. Finally, the top of the cake is decorated with a sugar frosting and sprinkled with colorful sugar flakes or balls. A Hindbærsnitte has a light and great taste from the crisp biscuit, and together with the sweet and fresh jam this it differently one of my top favorite Danish cakes.
In Denmark, this is such a popular pastry that you can literally buy them in all bakery shops. This cake or biscuit, if you can call it that, is normally served as an afternoon treat/snack together with a cup of coffee or tea.
Recipe for Danish Blackberry cakes
These Hindbærsnitter are actually not that difficult to make. The first thing you would have to do is to make the biscuit dough, roll it out and bake two equally sized flat cakes. The next steps are then quite easy – you spread an even layer of your preferred jam on one of the baked cakes. The most traditional way is using raspberry jam. However, this recipe and the pictures I have shown below is made with Blackberry jam, which is also super delicious. I have some easy recipes for different type of jam on my blog – you can find the recipe in the section with jam.
Then the two cakes are assembled and the top is decorated with frosting. You finish of by cutting the cake into decorative slices or biscuits and serve them with a cup of coffee. You can keep them in an air tight container if you want to keep the crispness of the biscuit.
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Ingredients
Cake
- 300 g all-purpose flour (11 oz)
- 200 g butter, cold (7 oz)
- 100 g icing sugar (3.5 oz)
- 2 egg yolks
Jam filling
- 10 tbsp blackberry jam (or raspberry jam)
Frosting
- 400 g icing sugar (14 oz)
- a little water
Instructions
- In a large bowl; mix the all-purpose flour and icing sugar. Cut the cold butter into smaller pieces and add to the flour and sugar mixture
- Using your hands to mix the butter with the flour. It done when you have a nice crumble dough.
- Add the egg yolks and mix everything well together. This step takes quite some time. You are done when the dough is nice and uniform. You can with advantage use a kitchen machine for this step.
- Divide the dough into two equal sized pieces and flatten them a little.
- Now let the dough cool down in the fridge for about 1 hour. This step is important for the success of the next steps.
- Place a sheet of baking parchment on your kitchen table; use a rolling pin and flatten out the first piece of dough. The thickness should be around 3-5 mm (1/8 - 1/5 inch). Cut the edges of the dough so that it measures 30x30 cm (12x12 inch).
- Bake this first sheet of dough at 175 C (350 F) for about 12 minutes. The cake should be nice and golden when done. When baking this; continue with the second piece of dough.
- Roll of the second piece of dough and bake it as it was done with the first one.
- Let doth sheets of cake cool off on a baking/oven grid. When both sheets are cold off you can continue with the next step.
- Divide the blackberry jam on one sheet. Then place then second sheet on top.
- Make the frosting by mixing the icing sugar with very little water. Distribute the frosting on top of the assembled cake. Finally sprinkle with some freeze dried berries and then cut the cake into 12 equal sized pieces. Then they are ready to be served.
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I have been looking at all these amazing recipes you have on here and can’t wait to try them all. Rhubarb ones first and I love it.