A classic danish layered cake with berry cream
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Layers for the layered cakes
For danish layered cakes the layers needs to be quite thin – around 1 cm high at the most, unlike most American layered cakes. This means that you properly need to make the layers your self, if the store don’t sell any layers that thin.
Layers for the layered cakes
Thin cake layers for a traditional danish "lagkage" or layered cake
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 layers
Ingredients
- 150 grams of flour
- 150 grams of Sugar
- 3 eggs
- 0,5 teaspoon baking powder
Instructions
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Preheat the oven to 240 C
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Beat eggs and sugar together until fluffy.
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Flour and baking powder stirred into dough to a uniform mass (run the baking powder and wheat flour through a sieve).
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Divide the dough into 3 equal portions, which are smeared into the greased pie molds or 3 pieces of circular cookie sheet (approximately 20 cm. in diameter).
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Bake in the middle of the oven at 240 C for about 5 minutes and removed from the molds after a further 5 minutes.
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Let the layers cool completely before you use them
Egg salad sandwiches
Classic egg salad sandwiches
Egg salad sandwiches
Classic egg salad sandwiches
Prep Time 25 minutes
Total Time 25 minutes
Ingredients
- sliced white bread Remove the crust
- 4 hard boiled eggs
- 3 tablespoons mayonnaise preferably homemade (or just use a good mayonnaise - preferably a light one)
- 1 tablespoon sour cream
- 3 tablespoons cress
- dash curry powder
- salt and pepper
Instructions
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Mix the mayonnaise with sour cream. Chop the hard boiled eggs finely and mix them into the dressing.
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Season with lots of cress, curry and salt and pepper.
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Thin slices sandwich bread covered with the mixture and another slice of bread placed on top.
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Cut sandwich into small triangles, or cut into small oblong pieces.
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Eat them right away or make sure to pack them air tight until you do eat them or the bread will be very boring, very soon. They are really good for picnics
Recipe Notes
Source: Politiken.dk
Cold Potato Salad
This classic pot-lot dish is perfect for a hot summer day. It keeps a few days in the fridge.
This is not so much a recipe as inspiration. I am not adding quantities because it really depend on how strong you like it.
Depending on how many potatoes and your own taste you will need different amounts of ingredients. I like to have enough dressing to have the potatoes slightly covered.
No mayonnaise
Suicidal telepathic chocolate cookies
This is the best chocolate cookies ever!
Chocolate-chipped cookies
Large super-chocolatey chocolate chipped cookies
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 cookies
Ingredients
- 150 grams plain flour
- 30 grams cocoa powder sieved
- 1 teaspoon baking soda bicarbonate of soda
- teaspoon salt
- 75 grams brown sugar
- 50 grams white sugar
- 1 teaspoon vanilla extract
- 1 medium egg cold from the fridge
- 125 grams dark chocolate
- 125 grams butter soft
- 350 grams dark chocolate chips and/or walnuts
Instructions
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Turn on the oven at 170 C.
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Melt the chocolate
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Mix flour, cocoa, salt and baking soda into a bowl.
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Mix sugar and butter together in another bowl. I use a hand-mixer for this because I am lazy. Sir in the melted chocolate.
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Mix eggs and vanilla together in a third bowl (yes this is messy). Add the flour-mix and your chips/nuts.
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Make 12 balls and sit them on a baking tray (with paper) with a good wide space in between them. Do not press them down.
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Bake the cookies for 18 min (use a stick or a fork to test them - they are done when the fork comes out clean)
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Let them cool off for a few minutes on the tray before moving them to a wire rack.
Recipe Notes
Source: Nigella