The post Danish Tykmælk (Danish Fat Milk) appeared first on Nordic Food & Living.
]]>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.
See also: Recipe for Danish buttermilk soup (Koldskaal)
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.
Danish Tykmælk (Danish Fat Milk)
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
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]]>The post Danish Kammerjunker (Danish Double-Baked Cookies) appeared first on Nordic Food & Living.
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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.
See also: The original recipe for Koldskål (Danish Buttermilk Soup)
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.
Danish Kammerjunker (Danish Double-Baked Cookies)
Ingredients
- 100 g sugar
- 130 g cold butter
- 275 g all-purpose flour
- 1 tsp baking powder
- 1 lemon zest (organic)
- 1 egg
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
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]]>The post Nordic Carrot Bread with sunflower seeds (Gulerodsbrud) appeared first on Nordic Food & Living.
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On this page I will share a great recipe for Nordic Carrot Bread which is stuffed with sunflower seeds and lots of shredded carrots. In Danish we call this particular type of bread Gulerodsbrud. In Denmark we traditionally made bread where we use all kinds of different nuts, grains or vegetables. Normal white toast bread is in Denmark very often substituted with for instance rye bread, grain buns or this carrot bread.
See also: Recipe for Nordic Carrot Buns
It normally takes a little longer to make Nordic inspired bread but typically it contains a lot more dietary fibers, protein and in this case vitamins from the carrots. Continue reading on and learn how easily you can make a fantastic delicious and filling Nordic carrot bread.
How to folding the carrot dough and stuffing
As already mentioned these buns are stuffed with shredded carrots and sunflower seeds. Normally when I make bread I add all the ingredients in a large bowl and knead everything into a nice and smooth dough. In this recipe the shredded carrots and the sunflower seeds are added to the dough after it has been kneaded.
The kneaded and risen dough is placed on a flour covers table and a large indent is made in the middle. The shredded carrots, seeds and a beaten egg are placed in the middle. The dough is then folded over the stuffing and cut into random smaller pieces using a dough scraper/cutter. The dough is then again folded and cut.
We are looking to gently mix the carrots and seed into the dough but without kneading it into uniform buns. The result should be random and distorted buns with pockets of delicious carrots and sunflower seeds.
Nordic Carrot Bread with sunflower seeds (Gulerodsbrud)
Ingredients
- 4 dl lukewarm water
- 25 g fresh yeast (or equivalent dry yeast)
- 1 tbsp sugar
- 650 g all-purpose flour
- 50 g butter
- 1/2 tbsp salt
- 300 g carrots (coarsely shredded)
- 1 egg (beaten)
- 1 dl sunflower seeds
Instructions
- In a large bowl, add the lukewarm water and dissolve the fresh yeast and sugar. If you are using dry yeast then add this in the next step.
- Add the all-purpose flour, salt and butter in small pieces. Knead the dough for 5-10 minutes. The dough should be assembled, soft and only a little sticky.
- Cover the dough bowl with a clean dish towel and let it rise someplace warm for one hour.
- Place the dough on a flour cover table. Make a large indent in the middle of dough and add a beaten egg, the sunflower seeds and the shredded carrots at the center.
- Fold the dough over the stuffing so that it covers it all.
- Use a dough scraper/cutter to cut through the dough at random places. Again, fold some of the dough and cut again. Try not kneading the dough but instead fold and cut it. We are looking for random and distorted buns.
- Finally cut the dough into 12 buns and place them on a parchment paper cover oven plate.
- Let the buns rise someplace warm for another 40 minutes.
- Bake the buns in a 210 C (410 F) preheated oven for about 18 minutes. The total time in the oven might vary. Tap on the bottom of the buns - if they sound hollow then they are done.
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]]>The post Danish Pork Stew (Mørbradgryde) appeared first on Nordic Food & Living.
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On this page you can find the classic and old-fashioned recipe for Danish Pork Stew which is in Danish known as Mørbradgryde. Mørbradgryde is the combination of the two Danish words Mørbrad and Gryde which translated means Pork tenderloin and Stew.
See also: Recipe for traditional Danish Hotdog
Danish pork stew is a very easy-to-make and super delicious stew made with bacon, mushrooms, cocktail wieners and of course pork tenderloin all served in creamy tomato and paprika sauce. Read below to learn how easy it is to make this fantastic Danish recipe.
Danish Pork Stew from the childhood
I remember this dish from my childhood and growing up with this dish. It was, and still is, one of my all time favorite Danish dishes - I guess it is a combination of the fact that it is super easy to make and that it is very tasteful.
It only takes about 10 minutes to prepare all the ingredients, the rest of the cooking time the stew is just taking care of itself. Most of the time it is just sitting on the stove by itself and working on bringing forward some delicious taste.
Classic recipe for Danish Pork Stew
The recipe is literally one of the easiest Danish recipes that you can find. The recipe can be divided into three main steps. Prepare and fry some of the ingredients, add the ingredients for the sauce and finally let it all simmer - simple.
See also: Recipe for Danish Pork Meatballs (Frikadeller)
Start by frying the diced onions and carrots, sliced mushrooms, bacon in bite-sizes and cocktail wieners for a couple of minutes. Add the pork tenderloin which has been cut in bite-sizes and fry for another 2 minutes. Add the spices, chopped tomatoes and heavy cream. Finally let it all simmer for 40 minutes - it is that simple to make this recipe for Danish Pork Stew. Serve directly in the pot together with rice.
Danish Pork Stew side dish
The traditional Danish Pork Stew is typically served with freshly boiled rice or mashed potatoes. Personally I prefer to serve my pork stew with brown rice as they contain more dietary fibers which are good for the body.
I normally make a large portion of this stew so that I have dinner for several days.
Danish Pork Stew (Mørbradgryde)
Ingredients
- 1 pork tenderloin (About 450 g / 1 lb)
- 150 g bacon strips
- 150 g mushrooms
- 150 g cocktail wieners
- 1 can chopped tomatoes
- 2 onions
- 3 carrots (diced)
- 2.5 dl heavy cream
- 1 tsp paprika
- 1 tsp salt
- 1 tsp thyme
- ground black pepper
Instructions
- Cut the baon in smaller pieces, peel and finely chop the onions and the carrots. Clean and slice the mushrooms.
- In a large saucepan, fry the prepared bacon, onions, carrots and mushrooms. Fry for a couple of minutes.
- Cut the pork tenderloin in bite-size pieces and add them to the saucepan along with the cocktail weiners. Fry for a couple of minutes.
- Add the chopped tomatoes, heavy cream, paprika, thyme and salt and pepper to taste. Let the stew simmer for 40 minutes while preparing some rice or mashed potatoes.
- Serve hot directly in the pot together with rice on the side.
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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.
See also: Recipe for Danish Dream Cake (Droemmekage)
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.
See also: Recipe for Danish Oat Cocoa Balls (Havregrynskugler)
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.
See also: Recipe for Danish Cinnamon Twists (Kanelstang)
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.
Danish Dream Puffs (Flødeboller)
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).
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]]>The post Danish Cold Buttermilk Soup (Koldskål) appeared first on Nordic Food & Living.
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This recipe for Danish buttermilk soup is probably the most traditional Danish summer dish you have.
In Denmark we call this dish Koldskål, which translated means Cold Bowl.
Koldskål is based on buttermilk and plain yogurt and sweetened by sugar and vanilla. Koldskål is almost only served in the summer time and especially in the periods with hot weather.
Danish Buttermilk Soup served in the hot summer
Most of the Koldskål consumed in Denmark is processed and the sale rates are highly dependent on the weather and the temperature - the higher temperature the higher is the sale rates. The reason why this dish is so popular in the hot summer period is because it's very refreshing and cooling which is great when your body feels like it's going to boil.
For many Danes it's a tradition to eat this dish in the summer where it's mainly served as a snack in the afternoon or in the evening. Even though it's mostly served as a snack, we also sometimes just have this for dinner when we are not in the mood for normal dinner.
Read also: Traditional recipe for Danish Cocoa Oat Balls (Havregrynskugler)
The dairies are selling a lot of this buttermilk soup because the easiest way of getting this dish is just to buy it. We never buy processed Koldskål - it's just so easy to make yourselves and we believe it has a much better taste. To make your own Koldskål you basically just need to whisk together egg yolks, sugar, vanilla with some buttermilk and plain yogurt - it's that simple and it only takes about 15 minutes to prepare.
Koldskaal served with Danish Kammerjunker
There a several different ways of making this dish but this is the recipe we always use and we believe it's the most traditional one. Koldskål is normally served with Kammerjunker, which is a small and crisp Danish biscuits typically flavored with lemon and cardamom. However, we normally serve this dish with fresh strawberries and blueberries as topping - it's just wonderful. You can find the recipe for kammerjunker here on my Nordic blog.
See also: Recipe for homemade Danish Kammerjunker
The strawberries just make this dish even more summerly. You can basically use any topping you think is great. If you want to make this dish more filling, you can consider oats, which is rich on dietary fibers, or maybe this chocolate-coconut granola.
Danish Cold Buttermilk Soup (Koldskål)
Ingredients
- 4 egg yolks
- 1 liter plain yogurt (~3.5% fat)
- 1 liter buttermilk
- 2 tbsp cane sugar
- 1 vanilla bean
- 1 tbsp sugar (mixed with the vanilla bean)
- 1 tbsp lemon juice
Instructions
- Use a hand mixer to whisk the egg yolks and sugar into a light and fluffy mixture.
- Scrape out the vanilla seeds from the vanilla bean. We have made a simple step-by-step guide how to do this. Mix the vanilla seeds with one tablespoon of sugar.
- Whisk the vanilla seed together with the egg yolks.
- Whisk the yogurt with the egg yolks. Add the yogurt in 3-4 steps and whisk well in between each step.
- Finally add the buttermilk and mix it well together. Flavor with lemon juice.
- Keep the buttermilk soup/Koldskål in the fridge. You can leave the empty vanilla beans in the bowl - it still has much great flavor.
Notes
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]]>The post How to make Danish Remoulade appeared first on Nordic Food & Living.
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How to make homemade Danish remoulade? This is the question I would like to answer on page here. I have made some thorough research on the subject and would like to share the results here. I hope that you be just as happy about this recipe as I am - It is simple fantastic!
You might be sitting back and thinking - what is Danish remoulade? In this case it is actually a very good and fair question.
Danish remoulade is a traditional condiment and is almost only found in Denmark which is why it is absolutely fine if you have never heard about it.
Also read: How to make a Danish hotdog?
If you continue reading on this page, I promise you that you will be able to learn much more about the Danish remoulade. And of course, I will teach you how to make a super delicious, easy-to-make and traditional Danish remoulade.
Also see: Recipe for Danish healthy rye bread
The first time I was going to make homemade remoulade I made it my mission to find/develop the best recipe of all time.
Through a number of experiments I am quite sure that I have succeeded my mission. I personally think I have found the best recipe for Danish remoulade.
What is Danish remoulade?
I think we will start at the beginning with a short explanation of what Danish remoulade actually is.
I come from Denmark and I still remember how I was completely in love with remoulade when I was a kid. I simply wanted remoulade on almost every meal - I could not get enough of it.
Fortunately, this has changed when I grew up and today I have a better relationship to remoulade. I do not need it on every meal anymore.
In short, remoulade is a kind of condiment which is used as a dipping sauce, topping on an open-faced sandwichs, topping for a danish hotdog or as sauce inside a burger. The possibilities are many - read much more about this in the section below.
Remoulade is mainly based on mayonnaise and, in this recipe, also a little sour cream. This rest of the ingredients are a good mix of vegetables and herbs. Salt, pepper and lemon juice is added to taste.
Where to serve Danish Remoulade
As already mentioned, I do not expect you to be familiar with the traditional Nordic remoulade.
Therefore, it is also completely OK if you do not know exactly where to use remoulade. In this section if will give some examples where you can use Danish remoulade in a traditional manner.
Remoulade is an essential ingredient for several of traditional Danish open-faced sandwiches also known as Smørrebrød.
Also read: Recipe for traditional rye bread with sour dough
The most traditional open-faced sandwich, where remoulade is used, is the roast beef sandwich. The roast beef sandwich is thin slices of roast beef meat served on a slice of Danish rye bread topped with lots of remoulade and fried onions.
Remoulade is also typically served together with fries along with Ketchup or mayonnaise.
My personal favorite way of serving remoulade is as topping/condiment for a pan fried fresh fish served on a slice of Danish rye bread and fresh lemon juice
See also: Recipe for pan-fried fish
It is a super simply dish, super delicious and super easy to make - it is my top-one lunch dish. Just by writing about it makes me hungry.
Recipe for Homemade Danish Remoulade
A lot of talk about this great Danish condiment but how do you make a Danish Remoulade?
This is exactly what I will explain in this section here.
As mentioned in the beginning of this post, Danish remoulade is actually very easy to make.
What you need to do is to start by finely chop all the ingredients that can actually be chopped. This means the carrot, pointed cabbage, picked cucumber, red onion and chives.
And then we are already at the final step in thsi recipe.
In a small bowl, you mix together all the prepared ingredients with the rest. Mix everything well together and let it rest in the fridge for about 30 minutes.
Serve with your favorite Nordic food or whatever you prefer.
It is that easy to make a traditional remoulade.
Homemade Gourmet Remoulade
Now you have learned how to make a traditional Danish remoulade.
But what about adding a little extra gourmet factor to this already great recipe?
If you are up for a little experimenting I will recommend you to add some extra ingredients as you like.
Try adding olive oil which will give a little different taste which is especially great when served with fish. If adding olive oil, you might need to reduce some of the other liquid ingredients to keep the right semi-thick consistency of the remoulade.
Also, you might find it delicious to add finely chopped capers, red cabbage, dill, parsley or other herbs.
Try also to add a little curry.
There are many great varieties of Danish remoulade. Try to come up with you own personal recipe.
As always, I would love to hear from you in the comment section below. Maybe you have a great variation of remoulade that you you would like to share with me and other readers of my blog who also love homemade Nordic food.
Homemade Danish remoulade
Ingredients
- 3 tbsp mayonnaise, (good quality)
- 1 tbsp sour cream (about 18%)
- 1 tbsp carrots, (finely chopped)
- 1 tbsp pointed cabbage (Murdoc cabbage) (finely chopped) (or other crisp cabbage)
- 1 tbsp gherkins (finely chopped)
- 1 tbsp chives (finely chopped)
- 1 tbsp lemon juice
- 1 tsp red onions (finely chopped)
- 1 tsp strong mustard
- 1 tsp turmeric adjust according to color preference
- 1/2 tsp sugar
- 1/2 tsp salt
- Pepper to taste
Instructions
- Prepare all the vegetables.
- In a bowl, mix all the ingredients together. Add extra turmeric if you want a stronger color. Add extra salt and pepper to taste.
- Let your homemade remoulade rest in the fridge for 30 minutes before serving.
Notes
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]]>The post Danish Marzipan Ring Cake with Icing (Kransekage) appeared first on Nordic Food & Living.
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I think that new year eve is one of the best evenings at the year. This evening I always get together with some really good friends, eat some great food and just have a good time. My new year’s eve is packed with many good traditions. We always spent the afternoon cooking a delicious three course dinner and then spent some hours eating it. After the dinner we make some nice drinks, play some games and just have a good time. At midnight we have some champagne and eat some Kransekage - Kransekage is basically a marzipan cake shaped in rings, decorated with icing and assembled on top of each other.
See also: Recipe for homemade salted almonds
The cake is very famous in Denmark and Norway and for a lot of people it is a great tradition at new year eve. The cake is mostly eaten at new year eve but it can also be served at weddings or other special occasions. The marzipan rings has a crisp crust and a soft and moist inner core.
This recipe for a marzipan ring cake with icing is easy to make, it is very delicious and it is a lot cheaper than the ones you can buy from the supermarket. The cake only consist of three ingredients, marzipan, sugar and some egg whites. Serve this cake with your favorite champagne.
Marzipan Ring Cake (Kransekage)
Ingredients
Marzipan Rings
- 500 g marzipan (about 60 % almonds)
- 125 g sugar
- 1 1/2 egg whites
Icing
- 1 egg white
- 150 g powdered sugar
- 1/2 tsp white wine vinegar or white balsamic vinegar
Instructions
Marzipan Rings
- Whip the egg whites and the sugar using a fork. Let it rest for minimum 15 minutes, however 30 minutes is preferred.
- Divide the marzipan into smaller pieces and put it in a large bowl. Add the egg white/sugar mixture step-by-step and knead well until it has a uniform and smooth consistency. It is normal that you don't have to use all the egg white/sugar mixture.
- Cover the bowl with some plastic wrap or aluminum foil and place it in the fridge for minimum half an hour, however longer is preferred.
- Roll out the dough into two equal sized bars 60cm (24 inch) long.
- Cut the first bar into 3 pieces each with a length of 15cm, 18cm and 27cm (6 inch, 7 inch and 11 inch).
- Cut the second bar into 3 pieces each with a length of 12cm, 21cm and 24cm (5 inch, 8 inch and 9.5 inch). There is a little extra piece of dough left - roll it into a small cone for the top of the cake.
- Assemble each of the bars into rings and place them on a baking tray lined with parchment/baking paper.
- Give each of the rings a gently push, using two fingers, making them a little pointy at the top.
- Preheat the oven to 200 C (400 F) and bake the rings at the center position for about 10 minutes. They should only get a little light-brown colored at the top and bottom. The baking time is highly depended on the size of the rings so keep an eye on them. It is important that the oven is preheated.
- Let the rings cool off a bit before you move them too an oven grid for the final cooling.
- When the rings are completely cooled off you can decorate them with icing. If you have the time make the rings two days in advance, bag them in a plastic bag and store them in the freezer before you decorate them. This will only make the rings even more moist and delicious.
Icing
- Whip the egg white, white wine vinegar and powdered sugar together into a chewy and firm icing. Pour the icing in a plastic bag or similar and cut a small hole at one of the corners. Use your hands to press out the icing through the small hole. Use it to decorate the marzipan rings in a classic zigzag-grid.
- Assemble the marzipan cake (Kransekage) starting with the largest ring and moving upwards with smaller rings.
Notes
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This recipe for Danish Red cabbage is a traditional and very popular side dish for many different dishes. Red cabbage is served all year around, however, it's very popular at Christmas where it's served together with the traditional Christmas eve dinner the 24th of December. In Danish we call this side dish Rødkål which translated simple means Red cabbage. We have used this recipe several times and its way better than the red cabbage you can buy at the super market. It's really simple to make and you only need five different ingredients, red cabbage, vinegar, currant juice, sugar and salt. You can easily change this recipe into a more personal dish by adding different spices according to your taste.
Normally we would use currant juice in this red cabbage, however, we have sometimes used elderberry juice instead which is just as good. Besides currant and elderberry juice I have also hear from one of my readers that you can use cranberry juice with good results. However, I have not had the time to try this myself yet. You can make this Danish red cabbage in due time you just have to store it in jars which have been cleaned using boiling water. This will kill all the different bacteria and extend the shelf life. If you have some extra fat from the traditional roasted Christmas duck you can add some of it to the red cabbage, this gives a delicious taste and makes the cabbage shine.
Danish Red Cabbage (Rødkål)
Ingredients
- 1 kg red cabbage (2.2 lb)
- 2 dl vinegar (3/4 cup)
- 1.5 dl currant juice or elderberry juice (2/3 cup)
- 150 g sugar (5 oz)
- 1 tsp salt
Instructions
- Step 1: Finely shred the red cabbage and make sure that the pieces are not too long. Put the shredded red cabbage in a large sauce pan.
- Step 2: Pour the vinegar in the sauce pan, turn on the heat and let it simmer for about 30 minutes. Stir in the cabbage regularly so that it doesn't burn to the bottom of the sauce pan.
- Step 3: Add the juice, sugar and salt to the sauce pan and let it simmer for another 30 minutes or until it has the right consistency. The consistency is basically up to you - the longer you cook it the softer you will get the red cabbage.
- Step 4: Clean some glass jars using boiling water. This will kill all bacteria so that the red cabbage will last longer. Pour the red cabbage onto the jars and seal them right away. Keep the jars refrigerated.
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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.
See also: Recipe for delicious Danish Dagmar tart
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.
Read also: Easy recipe for Danish Dream Cake (Drømmekage)
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.
See also: Recipe for traditional Danish birthday cake (Kagemand)
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.
Nordic Granola Berry Pie
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)
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
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