- Apple medals – posted Feb 8, 2009
In Denmark we have a range of cakes that are called something with ‘medal’ in them – these are typically shortcrust cake layers around… something. The most traditional ‘medals’ have whipped cream in a layer between two shortcrust layers and with icing on top of the top layer. A few ‘medals’ are actually closed as in the two shortcrust layers are glued together, typically with egg, a bit like mini-cobblers. This blog post is about one of such ‘medals’, the apple ‘medal’ – I have been unable to find a traditional English name for these cakes, so if you know it, please let me know.
- Cinnamon loaves – posted Dec 16, 2008
One of the glorious things from my childhood was the sunday trip to the bakery where we got to pick our Sunday morning treat. Normally this treat was to be a single item like a rum snail, a croissant, or the like, but just once in a while I managed to sweet-talk (read: emotionally bribe) my parents into buying a cinnamon loaf. For those unfortunate enough that they haven’t come across this wonderful bread before, it is a butter and egg enriched dough that is rolled around a cinnamon-enriched remonce cream (mix of butter and sugar).
- Apple blackberry tart – posted Aug 20, 2008
Starting as an experiment on creating whipped cream from an oat-based cream, the apple blackberry tart is a nice dessert, but since it is fairly dry it really needs whipped cream. The tart dough and fruits applied does look rather appetising. The blackberries are fresh from our garden, so I think they deserve a closeup. This is a closed tart receiving a lid of more shortcrust dough. It is supposedly possible to whip the oat-based cream by adding some gelatine, but even after we threw it in the freezer for a while to strengthen the gelatine's properties (they were not working without this step at all) the result was lumpy and disappointing, nowhere near the impressive tops and lightness of regular whipped cream.
- Why is the rum gone? – posted Mar 5, 2008
So it has been a bit since I have posted any lovely baked goods that I have produced (mainly because I have been busy with other things and mostly just have baked the same breads I have already shown). One of the things you get to miss a lot when you are allergic to milk (and have had some time where this wasn’t the case) is wienerbrød or in English, danishes.
- Marzipan ring cake – posted Jan 11, 2008
Sugar is good, marzipan is made of sugar, so marzipan is good, marzipan ring cake is made with marzipan and powdered sugar, so that must be very good! Well, my tastes in sugar are very refined as you might be able to tell, so with Ida out partying, what better endeavour for the evening than to bake marzipan ring cake... just not, well, in a ring. This is the fourth time I bake these within the past two weeks, and I have been meaning to take photographs of them each time, but due to their very fine quality they mysteriously evaporate almost immediately after being baked.
- Toffee pie – posted Dec 22, 2007
One particular kind of food that we are very fond of is cakes of all sorts. The photo below shows the toffee pie, which is a regular pie dough with home-made caramel poured onto the baked dough and with a cover of meringue. Lovely.
- Boiled sweets – posted Dec 13, 2007
Sweets. It is the ever corrupting sugary epiphany that drives us back to their delectable temptations. Home-made boiled sweets doubly so. Sorry about the flash reflection, it's really hard getting these shots good (either that or I need to work on my photography skills) due to the less than ideal lighting conditions in our house in these dark winter months. We really need to figure out what lamps we'd like to get.