scandinavianbaking.eu
Scandinavian Treats, Cakes / Desserts - The way I prepare
Skandinaviske kager/ desserter og andre lækkerier, som jeg tilbereder disse
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Cheese Cake as Tapas
Recipe
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Kransekage - Recipe
Choco Bradepande - Recipe
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Easter Treats / Påske lækkerier
Easter Treats / Påske lækkerier
Easter Cake / Påske kage
Cake for Eastern
Yield 10-12 pcs – Preparation time approx. 70 minutes, 1x Flexi-Form 16 cm diameter + 1x springform 18 cm diameter + 1x Tefal non-stick pot
Mazarin Base
Preparation time approx. 10 minutes + bake in preheated oven at 170°C for approx. 15 minutes – 1x springform 18 cm diameter
150g of raw marzipan
100g of soft butter
2 eggs, size M
60g of wheat flour (100ml)
1 tbsp unsweetened Cacao Powder
Preheat oven to 170°C
Grate the marzipan rough and
Whip it with soft butter, use electric beater, until the mass is even
Then whip eggs in one by one, then wheat flour
Pour dough in form, bottom lined with baking paper, inner side of form butter greased
Bake cake 2nd rack from bottom
Loosen the edge of the cake all the way around in form, use spatula
Leave it to cool on the baking paper
2nd Cake-Base
Preparation time approx. 15 minutes + bake in preheated oven at 170°C for approx. 15 minutes – 1x springform 18 cm diameter +1x Flexi-Form 16 cm diameter
100g of cane sugar (120ml)
1/2 tsp vanilla, or a small bag of vanilla sugar (8g)
33g of unsweetened cacao powder (50ml)
1 tbsp baking powder
60g of wheat flour (100ml)
50g of soft butter
3 eggs, size M
Prepare 2nd Cake-Base
Mix dry ingredients
Add soft butter and stir at low speed with electric beater
Add eggs and stir all together at low speed with electric beater
Pour 1/3 of dough in butter greased flexi-form, rest 2/3 in springform, base lined with baking paper, and inner side of form butter-greased or greased with olive oil
Bake cakes 2nd rack from bottom
Allow bases to cool when baked
Caramel
Preparation time approx. 30 minutes + cooling time – 1x Tefal non-stick pot
125g of cane sugar (150ml)
250ml whipping cream, or 150ml condensed milk and 100ml whipping cream
1 small bag of vanilla sugar (8g)
Pinch of salt
10g of butter
Use Tefal non-stick pot and cook all ingredients on low heat for about 30 minutes until the caramel thickens. Stir continuously in the caramel while simmering. Leave it to cool before spreading over cake.
If you do not sandwich the cake same day, you can fill the caramel on a small clean glass, and place it in refrigerator until you sandwich cake. Just place glass in warm water so that the caramel softrns and is spreadable
Nougat Creme
150g of nougat
2 tbsp condensed milk
Over a water bath warm the nougat and milk
Take off the heat and stir till all is soft and spreadable
Sandwich Cake
Place Mazarin base in form 18 cm, base lined with baking paper
Spread half the nougat crèam, then place 2nd cake base
Spread rest of nougat cream
On top place the flexi form cake
Leave cake to settle, approx 30 minutes
Deco
Soft Nutella and caramel
Marzipan eggs
Nougat chicken chocolate to place around the cake
Kinder Eggs, optionally
Waffle sticks and/or other decorative chocolate
Spray over top "nest" soft Nutella and caramel in stripes, let it drip down the side of cake
Place marzipan eggs in the hole on top, and
Place other deco around the cake, as you prefer
TIP You may use whatever deco you feel to make it look a super cake. Place Nutella glass over water bath till it softens and is spreadable. There will be leftover of caramel, I use only approx. half the caramel for the cake, the rest may go in deep freezer for later use
March 2021
Påske kage
Antal 10-12 stk – tilberedelse ca 70 min + bagetid – bag kager 2. nederste rille i ovn – 1x flexi-form 16 cm dia, 1x springform 18 cm og 1x Tefal non-stick gryde
Mazarin Bund
Tilberedelse ca 10 min + bages i forvarmet ovn 170°C ca 15 min – 1x springform 18 cm dia
150 g rå marcipan
100 g blødt smør
2 æg, str M
60 g hvedemel (1 dl)
1 spsk usødet kakaopulver
Forvarm ovnen til 170°C
Riv marcipan groft og
Pisk det med det bløde smør, benyt elpisker, indtil det er samlet
Derefter pisk æggene i et efter et, derefter hvedemel
Hæld dej i form, bund beklædt med bagepapir, inderside af form smørsmurt
Når kagen er bagt, benyt dejskraber til at løsne kagen hele vejen rund i formen
Lad kagen afkøle på bagepapiret
2. Kagebund
Tilberedelse ca 15 min + bage i forvarmet ovn 170°C ca 15 min – 1x springform 18 cm dia +1x Flexi-Form 16 cm dia
100 g rørsukker (1.2 dl)
0.5 tsk vanilje, eller en lille pose vaniljesukker (8 g)
33 g usødet kakaopulver (0,5 dl)
1 spsk bagepulver
60 g hvedemel (1 dl)
50 g blødt smør
3 æg, size M
Bland de tørre ingredienser
Tilsæt det bløde smør og rør på laveste hastighed med elpisker
Tilsæt æg og rør det hele sammen med elpisker på lav hastighed
Hæld 1/3 af dejen i smørsmurt flexi form, resten 2/3 hældes i springform, bund beklædt med bagepapir, og inderside af form smørsmurt eller smurt med oliven olie
Bag kagerne på 2. nederste rille
Lad bundene afkøle når bagt
Sandwich Kagen
Placer mazarin bund i form 18 cm, bund beklædt med bagepapir
Fordel halvdelen af nougat crème over, derefter placer 2. kagebund
Fordel resten af nougat creme over 2. kagebund
Øverst placeres flexi form kagebund
Lad kagen hvile, ca 30 min, så nougat bliver fast
Nougat Kreme
150 g nougat
2 spsk kondenseret mælk
Over vandbad varmes nougat og mælk let
Fjern fra varmen og rør til det er blødt og kan spredes
Karamel
Tilberedelse ca 30 min + køletid – 1x Tefal non-stick gryde
125 g rørsukker (1,5 dl)
2,5 dl piskefløde, eller 1,5 dl kondenseret mælk og 1 dl piskefløde
1 lille pose vaniljesukker (8 g)
Knivspids salt
10 g smør
Benyt Tefal non-stick gryde og kog det hele sammen på lav varme ca 30 minutter, indtil karamellen bliver lidt tyk. Der røres i karamellen mens den simrer. Lad den afkøle, før den sprayes over ”reden”. Skal kagen ikke lægges sammen samme dag, kan karamel hældes på lille rent glas, og stilles i køleskab. Bare placer glassset over vandbad til karamellen bliver blød og kan spredes over kagen
Dekoration
Nutella og karamel
Marcipanæg
Nougat-chokolade-kyllinger til pynt rundt om kagen
Evt Kinderæg
Evt choko vaffelstænger og/eller andet dekorativt
Spray striber af blød Nutella og blød karamel hen over “reden” øverst på kagen
Lad det dryppe ned ad siden på kagen
Placer marcipanæg i hullet øverst, og
Placer anden dekoration på kagen, alt efter ønske
TIP Der kan benyttes hvilken som helst dekoration, alt efter dit ønske om en super kage. Nutella glasset placeres over vandbad, indtil Nutella er blød og kan sprayes. Bemærk der vil være karamel tilovers, jeg bruger ca halvdelen kun til kagen, resten kan evt fryses til senere brug
March 2021
Mini Easter Mazarin Cakes
Yield 6 pcs – Preparation approx. 10 minutes + bake in preheated oven at 170°C for approx. 15 minutes - 1x Flexi-form mini with 6 holes
150g of raw marzipan
100g of soft butter
2 eggs, size M
60g of wheat flour (100ml)
1 tbsp unsweetened Cacao Powder
Deco
6 pcs tiny marzipan eggs
Preheat oven to 170°C
Finely grate the marzipan and
Whip with soft butter, use electric beater, until the mass is creamy
Then whip in eggs one by one, then wheat flour
Spread batter in the 6 holes, holes greased with olive oil or butter
Bake cakes 2nd rack from bottom
Leave cakes a few minutes to cool, pop cakes out of the form on to a board
Once cooled, place a marzipan egg in hole of each cake, serve
TIP Not freeze suitable
March 2021
Mini Påske Mazarin Kager
Antal 6 stk – Forberedelse ca 10 min + bag i forvarmet ovn 170°C ca 15 min - 1x Flexi-form mini med 6 huller
150 g rå marcipan
100 g blødt smør
2 æg, size M
60 g hvedemel (1 dl)
1 spsk usødet kakao pulver
Dekoration
6 stk små marcipan æg
Forvarm oven til 170°C
Riv marcipan fint og
Pisk det sammen med det bløde smør, benyt elpisker, indtil massen er kremet
Pisk æggene i et ad gangen, derefter hvedemel
Fordel dej i de 6 huller, huller smurt med oliven olie eller smør
Bag kager 2. nederste rille i ovn
Lad kager afkøle nogle minutter når bagt, derefter pres dem ud af formen og læg dem på et skærebræt eller serveringsfad
Når afkølede, placer 1 marcipan æg i hul på hver kage, server
TIP Ikke fryse egnet
