The BEST Nordic Dessert Recipes

Who does not like desserts? For sure I love desserts. On this page you can find some of the BEST and most traditional Nordic dessert recipes. I have been cooking for many years and I love to spend time in my kitchen. Especially, desserts are some of my favorite things to make. On this page you can find my personal favorite Scandinavian dessert recipes. All recipes have been tested and perfected. Read on and get inspired on your next dessert adventure.

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Danish Tykmælk (Danish Fat Milk)

Categories: Nordic Dessert/ Snacks/ Traditional Danish

On this page you will be able to find the old-fashioned and traditional recipe for Danish Tykmælk. Not to get confused with the Tykmælk you can buy in the Danish supermarkets nowadays - this recipe for Tykmælk is a little different and not exactly the same. This recipe I am sharing here is a kind of Danish dessert or afternoon/evening snack and only consists of two main ingredients; whole milk (~3.5%) and buttermilk. Directly translated Tykmælk means 'Fat milk' or maybe even better 'Thick milk' and is a very-thick milk soup.

As mentioned above this recipe is old and therefore, it is not made that often anymore. But it does not change the fact that it is a very delicious dish. The Tykmælk is traditionally served with brown sugar mixed with small pieces of Danish rye bread. Of course, this topping is optional.

This dish is made by mixing the two ingredients and pouring it into a warmed deep plate. Cover the deep plate with another warm plate and let it all sit someplace warm/room temperature, like next to a heater or in the sun, for 24 hours. The idea is that the two dairy products will turn into a thick pudding-like milk soup - from here the name 'thick milk'. The only issue or challenge with this recipe could be that it is designed using the dairy products, and the quality they had, back in the 60-70-ies. Back then the dairy products had more impurities and were not homogenized (fat particles typed into the same size) to the same extent they are today. In this recipe we rely on milk bacteria to form and turn the liquid milk products into this thick pudding we are looking for. Maybe the dairy products we have today are too "clean" to facilitate this process.

If you are having issues with the recipe you can we advantage try using organic products and also substitute some of the whole milk with heavy cream.

Let me know in the comment section below if you like this recipe and if it has been a success.

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5 from 1 vote

Danish Tykmælk (Danish Fat Milk)

Recipe for old-fashioned Danish Tykmælk (Danish Fat Milk) which is a kind of Nordic dessert typically served with brown sugar and pieces of rye bread. This recipe only consists of two ingredients and is easy to make.

Prep Time10

Cook Time1 1

Total Time1 10

Course: Dessert

Cuisine: Danish

Servings: people

Author: NordicFoodLiving.com

Ingredients

1 l whole milk 3.5% (opt. some heavy cream)
1 dl buttermilk

Topping

Brown sugar
Rye bread

Instructions

Mix whole milk and buttermilk
Pour the mixture into a deep plate which has been warmed a little. Cover the plate with another warmed plate
Let it all sit someplace warm/room temperature for 24 hours. After this time the mixture should have been turned into a solid pudding
Before serving it, let the Tykmælk cool off in the fridge for a minimum of one hour
Serve with a mixture of brown sugar and pieces of rye bread. You also use other toppings like fruit or jam

Danish Kammerjunker (Danish Double-Baked Cookies)

Categories: Nordic Dessert/ Traditional Danish

When it is summer time in Denmark there is one dish that almost every Dane eats regularly and that is the Danish Buttermilk Soup with kammerjunker also known as Koldskål med kammerjunker.

Danish buttermilk soup is a refreshing and five ingredient dish that is typically served with the Danish Kammerjunker as topping.

I already have the original recipe for Koldskål posted here on my blog. On this page I will be focusing on the Kammerjunker recipe and describe how to make them.

What is kammerjunker?

Let us start with the obvious question - what are Danish Kammerjunker? Kammerjunker are small and crisp cookies which are made from a few different ingredients which can all to be found in every grocery store.

Try also: Recipe for Danish Buttermilk Soup (Koldskaal) with a twist of rhubarb

Kammerjunker are typically made from butter, sugar, flour, egg, baking powder and sometimes a little lemon zest for extra taste.

How to serve Kammerjunker

As already mentioned, Kammerjunker are traditionally served as topping for Danish buttermilk soup.

It is my experience that there are two kinds of people - the people that prefer to serve the Kammerjunker as they are or the people that prefer to break them into smaller pieces.

I personally prefer the last option - breaking them into pieces and mixing them with the cold buttermilk soup. Super delicious if you ask me.

How to make Kammerjunker

Now to the big question - how to make homemade Danish Kammerjunker. To answer that question I have assembled my favorite Kammerjunker recipe just below on this page. However, before you jump to the recipe I would like to share a few details.

The recipe for kammerjunker can basically be divided into four main steps. In this recipe you start by making the Kammerjunker dough which is easily done by kneading all the ingredients together into a nice and smooth dough. The dough is then rolled into a 30 cm (12 inch) rod.

Before continuing, let the dough cool off for one hour in the fridge.

Now cut the dough into 30 pieces and roll each of them into 30 balls. Place the balls on a parchment paper covered oven plate.

The next step is to pre-bake the 30 balls for 10 minutes in a pre-heated 225 C (435 F) oven.

Now comes the special part which gives the Kammerjunker their special look. Each of the pre-baked is now cut at the middle and divided into two. You should now have 30 top parts and 30 bottom parts which gives a total of 60 Kammerjunker.

The final step in the recipe is to bake the 60 cookies for another 20 minutes at 175 C (375 F). Arrange the cookies so that the cut face is facing upwards. When cooled off the cookies are done and ready to be served with some delicious buttermilk soup. You can find the recipe for koldskål here on my site.

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5 from 3 votes

Danish Kammerjunker (Danish Double-Baked Cookies)

Traditional recipe for Danish Kammerjunker which are used as topping for Danish buttermilk soup. These small cookies are easy to make and very delicious.

Prep Time25

Cook Time1 30

Total Time1 55

Course: Topping

Cuisine: Danish

Keyword: Danish Buttermilk soup, Koldskål

Author: NordicFoodLiving.com

Ingredients

100 g sugar
130 g cold butter
275 g all-purpose flour
1 tsp baking powder
1 lemon zest (organic)
1 egg

Metric - US Customary

Instructions

In a large bowl; add the cold butter, sugar, all-purpose flour and baking powder. Use your hands to mix all the ingredients into a crumble.
Add the zest from one organic lemon and one beaten egg. Again, mix everything into a smooth and little sticky dough.
Roll the dough into a rod with a length of about 30 cm. Let the dough rest in the fridge for one hour.
Cut the rod into 30 pieces and roll them into balls. Place them on a parchment paper covered oven plate.
Pre-bake the balls in a 225 C (435 F) preheated oven for 10 minutes.
Remove the balls from the oven and remove them from the hot oven plate. Let them cool off a couple of minutes before cutting them in the middle using a bread knife. Now you could have 60 Kammerjunker. Again, transfer the cookies to the oven plate. The cut side should face upwards.
Bake the cookies for another 20 minutes at 175 C (350 F). Let them cool off and they are done.

Notes

keep the Kammerjunker in an airtight container to keep them fresh.

Danish Dream Puffs (Flødeboller)

Categories: Desserts/ Nordic Dessert/ Traditional Danish

On this page I have assembled a recipe on how to make the traditional Danish Flødeboller which is also sometimes internationally known as Danish Dreams Puffs. A Flødebolle is a fantastic snack which is typically served as a kind of dessert for birthday parties or simply just as candy when you are looking for something delicious.

A flødebolle is made from only five ingredients and is actually easy to make once you have learned a few tips and tricks. On this page I will walk you through the different steps in the simple recipe so that you can have success the first time you are making homemade Flødeboller.

The base of a Flødebolle

A Flødebolle consists of a base and a chocolate-covered white stuffing. The base of a traditional flødebolle is typically made from some kind of biscuit or baked marzipan.

In this particular recipe, I have listed below, I have used normal American Oreos. Then I just separated the Oreos and scraped away the stuffing and used the two biscuits.

You can also use pure Marzipan, which is very popular in Denmark. Just fatten the marzipan using a rolling pin and cut small rings. Shortly bake the marzipan rings for 5-8 minutes at 180 C (360 F). Then the rings are ready for Flødebolle stuffing.

In theory you can use whatever you like as base - just use your favorite cake/biscuit.

How to make Flødebolle Stuffing

The Flødebolle stuffing is actually really easy to make if you follow the instructions closely. The stuffing consists of only three different ingredients - sugar, water and egg whites.

Start whisking the egg whites for several minutes until they are stiff.

In a saucepan add the water and sugar and let it boil for two minutes.

Then add the boiling sugar-water mixture in a very slow stream into the stiff egg whites while continually whisking at full speed. When all the sugar mixture is added continue whisking for 15 minutes until you have a nice, sweet and airy Flødebolle stuffing.

In this step you can with advantage use a stand mixer. Also remember that this recipe does not require any baking. It is therefore important to use eggs of a good quality which has been pasteurized.

How to chocolate-coat a Flødebolle

As already mentioned, it is actually quite easy to make homemade Flødeboller. However, there is a small "but" - you need to learn the small tips and tricks first.

Once the white Flødebolle stuffing is made and sprayed on the biscuits then they need to be coated with a thin layer of chocolate. I have to admit this step can be a little tricky - but I have a few tips and tricks how this can be done easily.

I have investigated and talked to several people how they coat their Flødeboller. The method I have described below is a combination of different methods and the one I find the easiest.

After you have sprayed the white Flødebolle stuffing on the biscuits and before you start coating the Flødeboller with chocolate it is important that they have been sitting at room temperature for a minimum one hour. This allows the stuffing to form a harder surface which makes the chocolate coating easier.

Then place one Flødebolle on an oven grid and place a bowl below. Then you pour a tablespoon of melted chocolate over the stuffing and let it run down the sides. The excessing chocolate will go through the oven rid and into the bowl below - then you can reuse this chocolate.

Finally use a small kitchen brush to gently distribute the chocolate on the entire Flødebolle. When done use a fork to push the chocolate-covered Flødebolle aside and continue with the next one.

How to make different variations of the Flødebolle Stuffing

The traditional Flødebolle stuffing is made with sugar, water and egg whites - three ingredients which gives a delicious white and sweet stuffing. However, you can easily change and adjust the original recipe to match your own preferences.

You can try to add a little food coloring to the stuffing and maybe add different flavors. You can for instance try to add a few drops of red food coloring and some strawberry flavor - then you have your own homemade Strawberry Flødeboller.

In general you can add almost whatever you like. What about adding orange peel, lime peel, freeze dried fruit, coffee essence and so on. It is only your imagination that is the limit.

Feel free to share your favorite Flødebolle recipe in the comment section below on this page.

Recipe for Danish Dream Puffs (Flødeboller)

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4.91 from 11 votes

Danish Dream Puffs (Flødeboller)

Danish Dream Puffs are also known as Flødeboller in Danish. These traditional chocolate-covered marshmallow puffs are fantastic, delicious and actually easy to make once you have learned the few tips and tricks. Only five ingredients needed.

Prep Time45

Cook Time2

Total Time2 45

Course: Dessert

Cuisine: Danish

Keyword: Danish dessert

Servings: pieces

Author: NordicFoodLiving.com

Ingredients

300 g sugar
1 dl water
150 g egg whites
250 g dark chocolate
22 Oreos

Metric - US Customary

Instructions

Whisk the egg whites airy and stiff. A drop of water or egg yolk will make this process impossible.
In a saucepan, add the sugar and water. Let it boil for 2 minutes.
Add the hot and boiling water/sugar mixture very slowly to the stiff egg whites while constantly whisking. Continue whisking for about 15 minutes. The result should be an airy, fluffy and slight stiff mixture.
Add the Flødebolle stuffing to a plastic bag and cut a small hole in one of the corners.
Separate the Oreos and scrape away the Oreo stuffing. Use the biscuits as a base for the Flødebolle. Add the stuffing to the biscuits by extruding it from through the small hole in the plastic bag. This step is easiest if you place the biscuits on a clean dish towel.
Let the Flødeboller rest at room temperature for a minimum of one hour. This makes the stuffing harder and makes it easier to cover with chocolate.
Melt the 2/3 of the dark chocolate over a water-bath. When the chocolate is melted, turn off the heat and add the rest 1/3 of the chocolate. Stir in the chocolate while it all melts.
Place the Flødeboller on an oven grid and pour some chocolate over. Gently use a spoon and a small brush to make a thin chocolate coating. This step can be a little difficult - practice makes perfect.
When the chocolate is still soft, decorate the Flødeboller with coconut flakes, freeze dried berries or similar. Let the chocolate harden (about 1-2 hour).

Danish Rum Balls (Romkugler)

Categories: Cake/ Desserts/ Nordic Dessert/ Popular Recipes

This is a traditional and very popular Danish dessert or cake. In Danish, we call these cocoa balls Romkugler, which translated means Rum balls. However, they are also sometimes known as Truffle balls. [Read more...]

Danish Red Berry Pudding (Rødgrød med fløde)

Categories: Desserts/ Nordic Dessert

On this page, you will find the easy-to-make and traditional recipe for Danish Red Berry Pudding. This very old and traditional Nordic recipe is in Danish known as Rød Grød Med Fløde (Rod Grod med Floede) and is a very easy dessert to make. It takes about one hour and 25 minutes to make this delicious Danish dessert. However, the actual working time is only about 5-10 minutes and requires a minimum of skills in the kitchen. This Danish dessert contains four different red berries which are cooked together with sugar and water into a thick berry pudding. It is a perfect dessert if you are looking to make a very traditional Nordic dessert. [Read more...]

Danish Butter Cake (Dagmar Tart)

Categories: Cake/ Desserts/ Nordic Dessert

On this page, you can find the easy-to-make recipe for the traditional Danish Dagmar Tart (Dagmartaerte) or Danish Butter Cake (Smorkage) as it is also called. This old-fashioned and very traditional Danish cake is based on a delicious butter dough stuffed with smooth vanilla- and cinnamon cream. I have heard before that this cake looks like it is difficult to make. Luckily, that is not true. This cake is actually really easy to make. [Read more...]

Danish Cinnamon Twist (Kanelstang)

Categories: Desserts/ Nordic Dessert

This is a recipe for a traditional Danish cinnamon twist which we in Denmark call Kanelstang - directly translated Kanelstang means cinnamon rod. A Kanelstang is a famous, old and very traditional part of the Danish pastry cuisine and can be bought in most bakeries and some super markets in Denmark.

They are typically served together with a cup of coffee or sometimes as "dessert" after [Read more...]

Nordic Granola Berry Pie

Categories: Desserts/ Nordic Dessert/ Traditional Danish

If you want to make something really delicious for yourself or impress your friends and family, then you are landed on the right page. This Nordic Granola Berry Pie is easy to make and the result is nothing but fantastic.

A crisp granola crust covered with a layer of dark chocolate and topped with creamy Mascarpone cheese and fresh berries - simply delicious and mouthwatering good. Continue reading on and learn how easy it is to make this Nordic Granola Pie.

Granola Berry Pie for brunch or dessert

This granola berry pie is something in-between a brunch pie and a dessert pie. By changing a few ingredients and leaving out a few, then you can easily convert this dessert-like granola pie into a pie which is perfect for the breakfast/brunch.

The recipe I have listed further down on this page is a delicious Nordic dessert pie. However, if you leave out the dark chocolate in the bottom of the crust and change the Mascarpone cheese with Greek yoghurt - then you have yourself a fantastic delicious pie for a brunch.

Delicious Mascarpone cream

This recipe calls for a Mascarpone cream which is an Italien cheese which is similar to cream cheese but slightly milder. Mascarpone is often used in desserts where the most famous one is probably Tiramisu. When Mascarpone is whipped together with heavy cream, vanilla and honey then you have the most delicious airy cream.

Mascarpone is a very traditional ingredient in Europe but I am also quite sure it is possible to purchase in bigger supermarkets around the world. Let me know in the comment section if you have problems finding this ingredient at your place.

Prepare the Granola crust in advance

Granola Berry Pie is a perfect choice if you are expecting guests. The granola crust can be prepared a couple of days in advance and then kept in an airtight container. This way you can keep the crust crisp until you are going to serve it.
Then you only have to prepare the berries and cream filling on the day. That is easy! And we all know that is what we want, when we are expecting guests and are busy with all kinds of things.

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5 from 2 votes

Nordic Granola Berry Pie

Easy to make and mouth watering Nordic Granola Berry Pie. This granola pie is covered with a layer of dark chocolate and topped with delicious Mascarpone cheese and plenty of fresh berries. Full of summer and crisp dark chocolate.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: Danish

Keyword: Danish dessert, Nordic dessert

Author: NordicFoodLiving.com

Ingredients

Granola crust

4 dl oats (fine or coarse)
1 dl pumpkin seeds
1 dl almonds
1 tsp vanilla powder (or essence)
1/2 tsp salt
4 tbsp honey
50 g butter (melted)

Topping

200 g dark chocolate
250 g Mascarpone
2 dl heavy cream
1 tbsp honey
1 tsp vanilla powder (or essence)

Metric - US Customary

Instructions

Granola crust

In a large bowl, mix the oats, pumpkin seeds, coarsely chopped almonds, vanilla powder and salt.
Add the melted butter and honey. Mix it all together.
In a buttered pie pan add the granola mixture. Use the backside of a tablespoon to distribute and compress the granola into an even pie crust.
In a 150 C (300 F) preheated oven, bake the granola crust for about 30 minutes. When done, let it cool off.

Granola Berry Pie

Gently melt the dark chocolate and use it to cover the bottom of the granola crust. Let the chocolate cool off and harden.
In a bowl, whip the Mascarpone, heavy cream, honey and vanilla powder into an airy and wonderful cream.
When you are ready to serve the pie, distribute the Mascarpone mixture on the crust and top it with all kinds of your favorite fresh berries.

Notes

You can prepare the granola pie crust up to two days in advance. Keep it in an airtight container. When ready to be served, add the Mascarpone cream and your favorite berries. You can leave out the dark chocolate and substitute the Mascarpone mixture with pure Greek yogurt to make the pie more suitable for a brunch/breakfast table.

Danish Brunsviger Cake

Categories: Cake/ Nordic Dessert/ Traditional Danish

This recipe for traditional Danish Brunsviger Cake is easy to make and perfect if you are looking for an old-fashioned and classic Danish cake.

The Danish word Brunsviger cannot be translated into English but the meaning is well known by a Dane. The Brunsviger Cake is a delicious yeast dough cake topped with plenty of delicious butter and brown sugar mixture.

On this page I will show you how easy it is to make a Danish Brunsviger Cake and share a couple of tricks to avoid the common mistakes. Continue reading and learn how easy it is.

The history of Brunsviger Cake

The Brunsviger can be purchased from every pastry shop in Denmark but it is originally from Fyn which is the central part of Denmark. It is unknown when this cake was made and served the first time but it has for sure been around for generations. Today, it is well-known by almost all Danish people and is a very popular cake.

Traditional Brunsviger or Birthday Brunsviger

The traditional Danish Brunsviger is baked in a square pan and then later cut and served in smaller pieces. This is the classic way of making this cake. At some point in history somebody have developed this recipe and made this traditional cake into a birthday cake which is in Danish known as a Kagemand (Cake man). A Brunsviger birthday cake is easy made. You simply just make a traditional Brunsviger cake and then decorate it with all kinds of your favorite candy like wine-gum, M&M and so on.

The recipe is exactly the same as the traditional recipe shown further down on this page. However, the birthday version of this cake is not squared anymore instead it is shaped like a man or a woman depending on the gender of the person whose birthday it is.

Brunsviger made in square oven plate

The traditional Brunsviger is made in a square oven plate like I have done. However, it can also be made in a circular springform cake tin or whatever cake tins you have. The result will still be a delicious cake. The traditional cake is square but a circular cake is also fine - it is up to you.

Tips when making the Brunsviger cake

As already said, it is actually really easy to make a Brusviger cake. I just have a couple of tips that I would like to share with you. The first tip; in step seven in the recipe, we are going to make indentations in the dough. In these indentations we are going to add the butter-sugar mixture. It is important that these indentations deep but does not break through the bottom of the dough. We want deep indentation so that they can be filled with plenty of sugar mixture.

The second tip is closely related to the first. It is a good idea to make a moat along the edge of the dough. The moat will help keep the butter-sugar mixture on the top of the cake. Otherwise, it will run away and sugar coat the inside of your oven. This can be a little tricky. I have personally sugar coated my oven several times.

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4.55 from 11 votes

Danish Brunsviger Cake

Traditional recipe for Danish Brunsviger cake. This cake is based on a soft and moist dough with a delicious brown sugar topping. So delicious and easy-to-make.

Prep Time25

Cook Time1

Total Time1 25

Course: Cake

Cuisine: Danish

Keyword: Danish dessert

Servings: people

Author: NordicFoodLiving.com

Ingredients

Brunsviger Dough

3 dl milk (lukewarm)
50 g fresh yeast (or equivalent dry yeast)
50 g sugar
100 g butter (melted and cooled)
500 g all-purpose flour
1/2 tsp salt

Sugar topping

150 g butter
250 g brown sugar
4 tbsp heavy cream (alternativ milk)
3 tbsp vanilla cake creme powder (optional)

Metric - US Customary

Instructions

Dissolve the fresh yeast and sugar in the lukewarm milk.
Melt the butter and let it cool off before adding it to the milk.
Add all-purpose flour and salt. Knead the dough for about 10 minutes or until it assemblies into a nice and smooth dough. You can with advantage use a kitchen machine.
Cover the bowl with a clean dish towel and let the dough rise into double size someplace warm. This takes about 30 minutes.
Flatten the dough into a square with a size of about 40 x 40 cm (16 x 16 inch). Transfer the dough onto a parchment paper covered oven plate. Let the dough rise for another 20 minutes. While the dough is rising prepare the sugar topping.
In a small sauce pan; melt the butter and brown sugar. When the butter-sugar mixture is hot add the heavy cream and mix it together. Remove the mixture from the heat and let it cool off.
Use your fingers to make indents into the dough. The indents should be deep and almost reach the bottom but without breaking through the dough. Also, make a small moat along the edge of the dough to keep the sugar topping on the top.
Distribute the prepared sugar topping across the dough and bake the cake for 12 minutes in a 225 C (440 F) well-preheated oven.
Let the cake cook off a little bit before serving it.

Danish Blackberry Cakes (Brombærsnitter)

Categories: Cake/ Desserts/ Nordic Dessert

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. [Read more...]

Nordic Carrot Cake with cream cheese topping

Categories: Cake/ Desserts/ Nordic Dessert

This recipe for Nordic carrot cake with cream cheese topping and a twist of cinnamon is another old-fashioned, very traditional and super delicious Danish recipe. [Read more...]

Danish Choux Pastry (Vandbakkelser)

Categories: Desserts/ Nordic Dessert

This recipe for Vandbakkelser is a very popular and traditional Danish dessert which is very easy to make if you follow a small set of simple rules.
Just be aware, this homemade Nordic dessert is very addictive. It is simply just super delicious! [Read more...]

Danish Oat Cocoa Balls (Havregrynskugler)

Categories: Desserts/ Fast and Easy Food/ Nordic Dessert

Danish Oat Cocoa Balls

Here on this page I would like to share another great and very traditional Danish recipe. These Danish Oat Cocoa Balls are something I clearly remember from my childhood and that I used to make them as often as my mother allowed me. The recipe is very popular in Denmark especially among kids - I guess it is because they are so easy to make and because they are very delicious.

Even though, these cocoa balls are partly based on oats they still contains butter and are therefore of course still not healthy and should be considered a dessert. Just remember this, when your kids are begging you to make more of these small treats. In Denmark we call these cocoa balls [Read more...]

Coconut Macaroons

Categories: Desserts/ Nordic Dessert

This recipe for coconut macaroons is one of my favorite when it comes to easy-to-make and, at the same time, very delicious cookies. I will not call this recipe a traditional Danish recipe or Nordic for the matter. However, I clearly remember these coconut macaroons from my childhood and how much I loved them - so they are diffidently been around in Denmark for a long time. I have not had them for many years and had completely lost my memory of them. One day I stumbled upon this old recipe for these delicious coconut treats, of course I made a batch as soon as possible. Instantly my good memories of them came back. [Read more...]

Danish Tree Logs (Sugar Free)

Categories: Desserts/ Nordic Dessert

This recipe I am sharing here on this page is a healthy, sugar- and flour less alternative to the traditional Danish treat called 'Tree Logs'. The traditional Danish tree logs are very popular and can be bought at every bakery in Denmark. The original tree logs have a moist inner core made of chocolate cake, wrapped in a thin layer of marzipan and finally the two ends are coated in dark chocolate. If you are looking for the traditional and original recipe for Danish tree logs, you can find it in the cake section on my blog. [Read more...]

Danish Pastry (Spandauer)

Categories: Desserts/ Nordic Dessert

These Danish are probably the most popular part of the Danish Pastry family. In Denmark these pastry are better known as Spandauer which is just a name and cannot be translated directly to English. I guess this is why them simply just got the name Danish when bakers from outside Denmark started to make them.

They are popular all over the world and every time I see them outside Denmark, they make me feel good. It is nice to know that people around the world also like this Danish pastry like we do in Denmark. [Read more...]

Danish Pastry Dough (The Base Recipe)

Categories: Desserts/ Nordic Dessert

A Danish or wienerbrød as we call it in Denmark is a great snack and goes perfectly together with a cup of morning coffee or simply just in the afternoon when you are looking for a delicious snack after work. [Read more...]

Roasted Rhubarb with Almond Crumble

Categories: Desserts/ Nordic Dessert

Recipe for Homemade baked rhubarb with almond crumble

If you are looking for a super delicious and very-easy-to-make summer dessert you have landed on the right page. This time I would like to share on of my personal favorite desserts, homemade Roasted Rhubarb with Almond Crumble.

I think it is the combination between the sour taste from the rhubarb and the sweet taste from the sugar that makes this dish to fantastic. In Denmark, rhubarb is ready to be harvest in the late spring and the start of the summer. I guess fact this is similar to other countries around the world. I do grow my own rhubarb in my garden so I have a personal supply of this great fruit (yes, it is actually typically considered as a fruit). However, you can easy find some fresh rhubarb in your local grocery store when they are in season. [Read more...]

Danish Pancakes

Categories: Desserts/ Nordic Dessert

On this page I would like to share a great pancake recipe. I know that pancakes are not a Danish invention and I am actually not sure where the first pancakes were made. I also know that the Internet and cooking books have tons of great pancake recipes. However, this recipe I'm sharing here today is the most traditional way the pancakes are made in Denmark - that is also why I have called this recipe Danish Pancakes. Depending on where you are from in the world the taste and shape of a pancake can be very different. [Read more...]

Danish Birthday Cake (Kagemand)

Categories: Cake/ Desserts/ Nordic Dessert

This recipe I would like to share here is a great and very traditional Danish birthday cake. The cake is in Danish called a Kagemand which can be translated into something like a Cake Man.

Traditional Danish Birthday Party

I am actually not sure if the origin of this type of cake is Denmark. However, it has differently been made and served here for many years. The cake is a big traditional for kids birthday parties but it can also served for grown-ups birthdays. I guess that one time a year you are allowed to have exactly the type of cake you want and for many it is a great way to get reminded of their child hood. [Read more...]

Danish Tree Logs (Træstammer)

Categories: Desserts/ Nordic Dessert

If we have some cake left-over we always bag it and save it in the freezer instead of throwing it out. After some time we have saved enough cake so that we can make some Danish Rum Balls or these Danish Tree Logs. In Denmark these marzipan-covered-rum-cakes are called Træstammer which translated means Tree Logs. Danish Tree Logs are a very traditional dessert and have been made and sold by the danish bakers for many, many year. We both remember having [Read more...]

Mini Danish Chocolate Biscuit Cake (Mini Kiksekage)

Categories: Cake/ Desserts/ Nordic Dessert

Some time ago we made this very traditional Danish non-bake dessert, kiksekage. When we made the cake it was actually the first time in many years so we had both forgotten how delicious it was. Back in the 70’s and 80’s this cake was very popular. Then it had some 'slow' years in the 90's and 00's. However, in the recent years it have had a growth in the popularity and now this great and very classic Danish cake has started to some back - and we love it! [Read more...]

Danish Apple Trifle

Categories: Desserts/ Nordic Dessert

Recipe for Homemade Traditional Danish Apple cake or Apple Trifle

This is another old and Danish recipe. This time it is a delicious apple trifle made from simple ingredients; apples, sugar, hazelnuts, heavy cream and water. An apple trifle is a cold dessert typically made in a transparent glass bowl or as single servings in small glasses. The special about this dessert is that it is made in several layers starting with a thick layer of apple puree, then some hazelnut croccante and then some [Read more...]

Danish Dream Cake (Drømmekage)

Categories: Cake/ Desserts/ Nordic Dessert/ Popular Recipes

The recipe for Drømmekage is one of the most traditional and famous Danish cakes. Translated, Drømmekage simply means Dream cake probably because some people think it taste like a dream :-) [Read more...]